不同菌种发酵对海棠果果醋风味品质的影响

Influence of fermentation with different strains on the flavor quality of crabapple fruit vinegar

采用模糊数学法对不同菌种发酵的海棠果果醋进行了感官评价,得出感官评定结果最好的是采用混合发酵法制得的海棠果果醋;后利用GC/MS联用技术对不同菌种发酵的海棠果果醋香气成分进行了鉴定,得到多种香气成分,主要是酯、醇、酸、醛酮和酚,其中乙酸乙酯、癸酸乙酯、乙醇、异戊醇、乙酸等为主要香气成分,总含量均占各支果醋样本总香气成分的90%以上,这些物质共同构成了海棠果果醋的主体香气,其种类与含量的差异对海棠果果醋的风味品质有显著的影响。

Sensory evaluation of crabapple fruit vinegar from fermentation of different strain was carried out using fuzzy mathematics method,wherein the score mixed fermented legal crabapple fruit vinegar was highest. Aroma components in fruit vinegar fermented with different bacteria Begonia species were identified using GC / MS technique to obtain a variety of aroma components including esters,alcohols,acids,aldehydes,ketones and phenols. Wherein ethyl acetate,ethyl decanoate,ethanol,iso-amyl alcohol,acetic acid,etc. were the main aroma components accounting for over 90% of the total content of aroma components in each vinegar sample,which together constitute the main aroma substances in crabapple fruit vinegar. The difference of their type and content in crabapple fruit vinegar had significant effect on flavor quality.