Composition of Characteristic Flavor Components and Analysis of Flavor Wheel for Shanxi Aged Vinegar(山西老陈醋风味物质组成特征及风味轮分析〖)
摘要
The volatile components, organic acids, and amino acids of 6 brands of Shanxi aged vinegar samples were analyzed. A total of 96 volatile components were identified by headspace solid phase micro-extraction-gas chromatography-mass spectrometry. Among them, acetic acid, benzaldehyde, furfural, 2,3-butanedione and tetramethylpyrazine were 5 important characteristic flavor compounds according to the results of relative odor activity value (ROAV). The ROAV of them was 96.74% of the total aroma component. The taste characteristics of Shanxi aged vinegar were evaluated according to the taste activity value (TAV) of organic acids and amino acids. Acetic acid and lactic acid were identified as the main acids, which accounted for 34.03% and 63.80% of the total sour taste, respectively. Glutamic acid, alanine, valine and histidine contribute greatly to the whole taste. They accounted for 16.88%, 21.34%, 13.42% and 18.37% of the TAV of total amino acids, respectively. According to the analysis of flavor wheel, sour and baking aroma were the two most important aroma characteristics of Shanxi aged vinegar, followed by nut, milk and sweet flavor. Sour taste was the main taste characteristic, accompanied by bitter, sweet and a little umami taste. This research established a standard for the flavor evaluation and quality control of Shanxi aged vinegar.(对6个品牌的山西老陈醋样品挥发性成分、有机酸和氨基酸等主要风味物质进行了分析。应用顶空固相微萃取-气相色谱-质谱联用法共鉴定出95种挥发性成分,结合相对气味活度值(ROAV)分析,发现乙酸、苯甲醛、糠醛、2,3-丁二酮和四甲基吡嗪为5种主要的特征风味物质,其ROAV值占总体的96.74%。依据味觉强度值(TAV)评价山西老陈醋整体滋味,结果表明:乙酸和乳酸为山西老陈醋的主体酸,其TAV分别占总酸的34.03%和63.80%；谷氨酸、丙氨酸、缬氨酸、组氨酸对整体滋味贡献较大,其TAV分别占总氨基酸的16.88%、21.34%、13.42%和18.37%。风味轮分析发现,酸香和烘烤香是山西老陈醋最主要的2个香味特征,其次为坚果香、奶香和甜香；酸味为主体滋味,苦味、甜味与酸味共同协和互补,并伴有少许鲜味。研究成果可以为山西老陈醋生产企业产品质量控制及工艺优化提供依据。)