基于直接强度法的GC-O嗅闻分析不同醋龄镇江香醋香气活性成分
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摘要
采用基于直接强度法的气相色谱嗅闻(GC-O)结合气相色谱质谱联用(GC-MS)分析4个醋龄镇江香醋香气活性成分。结果表明:在4个醋龄镇江香醋中共检测到50种香气活性成分,主要是酸、醇、酯、醛、酮和杂环化合物以及部分未能鉴定的香气活性成分。不同醋龄镇江香醋香气轮廓差异非常明显,新醋和经陈酿的镇江香醋风味轮廓差异显著,而经过较长时间陈酿的镇江香醋香气轮廓非常相似。大多数杂环化合物随镇江香醋醋龄的增加,香气强度显著增加。杂环化合物的差异是不同醋龄镇江香醋风味特征差异的主要原因之一。除食醋的主要呈味物质乙酸外,3-甲基丁酸、3-甲基丁醛、2,3-丁二酮、三甲基吡嗪以及一种未能鉴定的组分是不同醋龄镇江香醋香气最基本的组成成分。
The aroma-active compounds in Zhenjiang aromatic vinegar with four different ageing time were studied by gas chromatography-olfactometry(GC-O) based on direct intensity methods and gas chromatography and mass spectrometry(GC-MS). The result showed that fifty aroma-active compounds were detected in Zhenjiang aromatic vinegar with four different ageing time, mainly composed of acids, alcohols, esters, aldehydes, ketones, heterocyclic compounds and some unidentified aroma active compounds. The differences of aroma profiles of Zhenjiang aromatic vinegar with different ageing time were very obvious, especially between new vinegar and aged Zhenjiang aromatic vinegar, however the aroma profiles of Zhenjiang aromatic vinegars with a long-time ageing were very similar. With the increase of aging time, the aroma intensity of most heterocyclic compounds increased significantly. The difference of heterocyclic compounds was one of the main factor in the formation of the different flavor of Zhenjiang aromatic vinegar with different ageing time. In addition to acetic acid which was the main flavor substances in vinegar, 3-methyl butanoic, 3-methyl butanal, 2,3-butanedione, trimethyl pyrazine and one unidentified compound were the most basic aroma components of Zhenjiang aromatic vinegar with different ageing time.
The aroma-active compounds in Zhenjiang aromatic vinegar with four different ageing time were studied by gas chromatography-olfactometry(GC-O) based on direct intensity methods and gas chromatography and mass spectrometry(GC-MS). The result showed that fifty aroma-active compounds were detected in Zhenjiang aromatic vinegar with four different ageing time, mainly composed of acids, alcohols, esters, aldehydes, ketones, heterocyclic compounds and some unidentified aroma active compounds. The differences of aroma profiles of Zhenjiang aromatic vinegar with different ageing time were very obvious, especially between new vinegar and aged Zhenjiang aromatic vinegar, however the aroma profiles of Zhenjiang aromatic vinegars with a long-time ageing were very similar. With the increase of aging time, the aroma intensity of most heterocyclic compounds increased significantly. The difference of heterocyclic compounds was one of the main factor in the formation of the different flavor of Zhenjiang aromatic vinegar with different ageing time. In addition to acetic acid which was the main flavor substances in vinegar, 3-methyl butanoic, 3-methyl butanal, 2,3-butanedione, trimethyl pyrazine and one unidentified compound were the most basic aroma components of Zhenjiang aromatic vinegar with different ageing time.
引文
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[16]XU Y,FAN W L,QIAN M C.Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction[J].Journal of Agricultural and Food Chemistry,2007,55(8):3051-3057.
[17]CALLEJ魷N R M,MORALES M L,FERREIRA A C S,et al.Defining the typical aroma of sherry vinegar:sensory and chemical approach[J].Journal of Agricultural and Food Chemistry,2008,56(17):8086-8095.
[18]FAN H Y,FAN W L,XU Y.Characterization of key odorants in Chinese Chixiang Aroma-type liquor by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].Journal of Agricultural and Food Chemistry,2015,63(14):3660-3668.
[19]LORJAROENPHON Y,CADWALLADER K R.Characterization of typical potent odorants in cola-flavored carbonated beverages by aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry,2015,63(3):769-775.
[2]黄达明,杨勇,张志才.不同发酵期和陈酿期镇江香醋香气成分的变化[J].中国酿造,2008,(9):56-61.
[3]孙宗保,尹俊玲,赵杰文,等.杂环化合物在镇江香醋陈酿过程中的变化[J].中国食品学报,2015,15(6):199-205.
[4]CALLEJ魷N R M,TORIJA M J,MAS A,et al.Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods[J].Food Chemistry,2010,120(2):561-571.
[5]DUR魣N-GUERRERO E,CHINNICI F,NATALI N,et al.Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar[J].Journal of Separation Science,2008,31(16/17):3030-3036.
[6]DUR魣N-GUERRERO E,CHINNICI F,NATALI N,et al.Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication[J].Journal of the Science of Food and Agriculture,2015,95(12):2395-2403.
[7]PLUTOWSKA B,WARDENCKI W.Application of gas chromatography-olfactometry(GC-O)in analysis and quality assessment of alcoholic beverages-A review[J].Food Chemistry,2008,107(1):449-463.
[8]ZELLNER B D,DUGO P,DUGO G,et al.Gas Chromatography-olfactometry in food flavour analysis[J].Journal of Chromatography A,2008,1186(1/2):123-143.
[9]郑翠银,龚丽婷,黄志清,等.甜型红曲黄酒中关键挥发性香气成分分析[J].中国食品学报,2014,14(5):209-217.
[10]WANG X X,FAN W L,XU Y.Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography-olfactometry,chemical quantitative and odor activity values analysis[J].European Food Research and Technology,2014,239(5):813-825.
[11]ZHANG Y Y,FRAATZ M A,HORLAMUS F,et al.Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with Shiitake(Lentinula edodes)[J].Journal of Agricultural and Food Chemistry,2014,62(18):4195-4203.
[12]ZHU J C,CHEN F,WANG L Y,et al.Comparison of aroma-active volatiles in oolong tea infusions using GCOlfactometry,GC-FPD,and GC-MS[J].Journal of Agricultural and Food Chemistry,2015,63(34):7499-7510.
[13]赵谋明,蔡宇,冯云子,等.HS-SPME-GC-MS/O联用分析酱油中的香气活性化合物[J].现代食品科技,2014,30(11):204-212.
[14]刘笑生,杨政茂,杜闪,等.金华火腿皮下脂肪中气味活性化合物研究[J].中国食品学报,2014,14(9):239-246.
[15]SU M S,CHIEN P J.Aroma impact components of rabbiteye blueberry(Vaccinium ashei)vinegars[J].Food Chemistry,2010,119(3):923-928.
[16]XU Y,FAN W L,QIAN M C.Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction[J].Journal of Agricultural and Food Chemistry,2007,55(8):3051-3057.
[17]CALLEJ魷N R M,MORALES M L,FERREIRA A C S,et al.Defining the typical aroma of sherry vinegar:sensory and chemical approach[J].Journal of Agricultural and Food Chemistry,2008,56(17):8086-8095.
[18]FAN H Y,FAN W L,XU Y.Characterization of key odorants in Chinese Chixiang Aroma-type liquor by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].Journal of Agricultural and Food Chemistry,2015,63(14):3660-3668.
[19]LORJAROENPHON Y,CADWALLADER K R.Characterization of typical potent odorants in cola-flavored carbonated beverages by aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry,2015,63(3):769-775.