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中外传统食醋风味特征及品质指标差异分析

Difference analysis of flavor characteristics and quality indexes of Chinese and foreign traditional vinegar
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摘要 为揭示中外传统食醋风味特征及理化特性差异,对20种国内外食醋的品质指标和风味物质进行对比研究,并基于气味活度值(OAV)筛选国内外食醋关键差异挥发性风味物质(OAV≥1)。结果表明,20种食醋中共检出98种挥发性风味物质,其中酯类24种、酸类17种、醛类16种、酚类11种、醇类9种、吡嗪类7种、酮类5种、呋喃类2种,其他类9种。国内外食醋中共筛选出13种特征关键香气物质,国内食醋的杏仁香、烟熏香、花香、奶油香更突出,而国外食醋的果香、酸味更浓郁。品质指标分析结果显示,国内食醋有机酸总含量显著高于国外食醋(P<0.05),且氨基酸种类及含量较国外食醋更丰富,其中苏氨酸、酪氨酸、苯丙氨酸含量显著高于国外食醋(P<0.05)。国内食醋氨基酸态氮(0.19~0.82 g/100 mL)、总酚(1.26~4.73 mg/mL)含量显著高于国外食醋氨基酸态氮(0~0.34 g/100 mL)、总酚(0.17~2.13 mg/mL)含量(P<0.05)。酿造原料、地域环境、酿造工艺使国内外食醋具有明显差异,国内食醋与国外食醋各具特色。 In order to reveal the differences in flavor characteristics and physicochemical properties between Chinese and foreign traditional vinegars,a comparative study on the quality indexes and flavor substances of 20 kinds of vinegars at home and abroad was carried out,and the key differential volatile flavor substances(OAV≥1)in Chinese and foreign vinegars were screened based on the odor activity value(OAV).The results showed that a total of 98 volatile flavor substances were detected in 20 kinds of vinegars,including 24 esters,17 acids,16 aldehydes,11 phenols,9 alcohols,7 pyrazines,5 ketones,2 furans and 9 others.A total of 13 characteristic key aroma substances were screened out in Chinese and foreign vinegars.Chinese vinegars had more prominent aroma of almond,smoke,flower and cream,while foreign vinegars had fruitier and sourer flavor.The analysis of quality indexes revealed that the total organic acid content of Chinese vinegars were significantly greater than those of foreign vinegars(P<0.05),and the diversity and concentration of amino acids were notably richer;specifically,the contents of threonine,tyrosine and phenylalanine of Chinese vinegars were significantly higher than those of foreign vinegars(P<0.05).The contents of amino acid nitrogen(0.19-0.82 g/100 ml)and total phenol(1.26-4.73 mg/ml)of Chinese vinegars were significantly higher than those of foreign vinegars(amino acid nitrogen 0-0.34 g/100 ml,total phenol 0.17-2.13 mg/ml)(P<0.05).The brewing raw materials,regional environment,and brewing technology gave rise to distinct differences between Chinese and foreign vinegars,each with its own unique features.
作者 陈敏 朱文优 李宇薇 武雨薇 易水丽 杨雯雯 帖余 王新惠 尹礼国 CHEN Min;ZHU Wenyou;LI Yuwei;WU Yuwei;YI Shuili;YANG Wenwen;TIE Yu;WANG Xinhui;YIN Liguo(College of Food and Biological Engineering,Chengdu University,Chengdu 610000,China;Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin University,Yibin 644000,China;Faculty of Agriculture,Forestry and Food Engineering,Yibin University,Yibin 644000,China)
出处 《中国酿造》 CAS 北大核心 2024年第11期26-33,共8页 China Brewing
基金 固态发酵资源利用四川省重点实验室开放基金(2021GTYY05) 四川省科技计划项目(2021JDRC0136) 四川省教育厅重点科研项目(18ZA0541)。
关键词 中外食醋 挥发性风味物质 品质指标 差异分析 Chinese and foreign vinegar volatile flavor substance quality index difference analysis
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