[关键词]
[摘要]
应用顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)分离鉴定树莓果醋酿造过程中的挥发性香气成分,结合感觉阈值确定不同酿造阶段的相对气味活度值(ROAV),运用主成分分析(PCA)评价各香气成分对红树莓果醋总体风味的贡献,进而确定关键风味化合物。研究表明:红树莓原汁含有β-紫罗兰酮、大马士酮、右旋萜二烯、萘4种关键风味化合物;酒精发酵后含有β-紫罗兰酮,乙酸乙酯2种关键风味化合物;醋酸发酵后含有β-紫罗兰酮,α-紫罗兰酮2种关键风味化合物;陈酿后含有β-紫罗兰酮、乙酸乙酯、α-紫罗兰酮3种关键风味化合物;主成分分析表明,主成分1反映出微生物发酵以及陈酿过程对红树莓果醋整体风味的形成起到重要的作用,主成分2反映出在红树莓果醋风味形成过程中芳香系化合物、羰基化合物的变异程度较大。
[Key word]
[Abstract]
Volatile aromatic components produced during the brewing process of red raspberry vinegar were separated and identified by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). This was combined with the odor threshold value to determine the relative odor activity value at different brewing stages. Principal Component Analysis (PCA) was then applied to evaluate the contribution of aromatic components to the overall flavor of raspberry vinegar in order to determine the key flavor of raspberry vinegar. Four key flavor compounds in red raspberry juice–β-ionone, damascenone, D-limonene, and naphthalene, were found. After the alcohol fermentation stage, β-ionone and ethyl acetate were the two key flavor compounds produced. After the acetic acid fermentation stage, β-ionone and α-ionone were the two key flavor compounds. After the aging stage, β-ionone, ethyl acetate, and α-ionone were the three key flavor compounds. PCA showed that PC1 reflected the important role of microbial fermentation and aging in the formation of the overall flavor in red raspberry vinegar. PC2 showed that the aromatic compounds and carbonyl compounds changed significantly during the formation of flavor in red raspberry fruit vinegar.
[中图分类号]
[基金项目]
国家自然科学基金青年科学基金项目(21306002);北京市教委科技计划面上项目(KM201510858001);公益性行业(农业)科研专项(201103037)