Page 47 - 食品科学技术学报2018年第5期

4 2 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2018 年 9 月

MIAO Z W, LIU Y P, HUANG M Q, et al. Analysis of traditional aromatic vinegar in the Zhenjiang region[J].
the volatile aroma components in Shanxi overmature vine鄄 Journal of the Institute of Brewing, 2012, 118(1):133
gar by HS鄄SPME and GC鄄MS [ J]. Journal of Chinese - 141.
Institute of Food Science and Technology, 2011, 11(8): [12]摇 熊越, 贺稚非, 李洪军,等. 顶空固相微萃取 气质联
197 - 202. 用分析四川麸醋的香气成分[J]. 食品科学, 2011,
[4]摇 CHEN H, ZHOU Y, SHAO Y, et al. Free phenolic 32(2):252 - 255.
acids in Shanxi aged vinegar: changes during aging and XIONG Y, HE Z F, LI H J, et al. Determination of
synergistic antioxidant activities[J]. International Journal volatile compounds in Sichuan bran vinegars using head
of Food Properties, 2016, 19(6):1183 - 1193. space鄄solid phase micro鄄extraction coupled with gas
[5] 摇 ZHU H, ZHU J, WANG L, et al. Development of a chromatography鄄mass spectrometry [ J]. Food Science,
SPME鄄GC鄄MS method for the determination of volatile 2011, 32(2):252 - 255.
compounds in Shanxi aged vinegar and its analytical [13]摇 LI S, LI P, LIU X, et al. Bacterial dynamics and me鄄
characterization by aroma wheel [ J]. Journal of Food tabolite changes in solid鄄state acetic acid fermentation of
Science and Technology, 2016, 53(1):171 - 183. Shanxi aged vinegar[J]. Applied Microbiology and Bio鄄
[6]摇 李弘文, 王旭苹, 杨小兰. 不同熏醅工艺对山西老陈 technology, 2016, 100(10):4395 - 4411.
醋香气成分的影响[J]. 食品科学, 2015, 36(20): [14]摇 BOLTEN C J, SCHR魻DER H, DICKSCHAT J, et al.
90 - 94. Towards methionine overproduction in Corynebacterium
LI H W, WANG X P, YANG X L. Influence of different glutamicum—methanethiol and dimethyldisulfide as re鄄
fumigation processes on aroma compounds of Shanxi aged duced sulfur sources [ J]. Journal of Microbiology and
vinegar[J]. Food Science, 2015, 36(20):90 - 94. Biotechnology, 2010, 20(8):1196 - 1203.
[7]摇 朱宏, 王爱莉, 仇菊,等. 动态顶空结合气质联用法测 [15]摇 ZHU B F, XU Y. Production of tetramethylpyrazine by
定山西老陈醋发酵过程中挥发性物质的变化[J]. 中 batch culture of Bacillus subtilis with optimal pH control
国食品学报, 2016, 16(1):264 - 271. strategy[J]. Journal of Industrial Microbiology and Bio鄄
ZHU H, WANG A L, QIU J, et al. Changes of aroma technology, 2010, 37(8): 815 - 821.
compounds in Shanxi aged vinegar during its fermentation [16]摇 CALLEJ魷N R M, TESFAYE W, TORIJA M J, et al.
determined by dynamic headspace鄄gas chromatography Volatile compounds in red wine vinegars obtained by
[J]. Journal of Chinese Institute of Food Science and submerged and surface acetification in different woods
Technology, 2016, 16(1):264 - 271. [J]. Food Chemistry, 2009, 113(4):1252 - 1259.
[8]摇 苗志伟, 刘玉平, 陈海涛,等. 两种陈酿期山西老陈醋 [17]摇 周秉辰. 食醋生产中醋酸菌乙醇脱氢酶的活性与产
挥发性成分分析[J]. 食品科学, 2010, 31(24):380 酸速率关系的研究[J]. 中国酿造, 2009, 28(11):
- 384. 58 - 59.
MIAO Z W, LIU Y P, CHEN H T, et al. Analysis of ZHOU B C. Correlation between the alcohol dehydrogen鄄
volatile components in Shanxi overmature vinegar with dif鄄 ase activity of acetic acid bacteria and acid鄄producing
ferent aging periods[J]. Food Science, 2010, 31(24): rate in vinegar production[ J]. China Brewing, 2009,
380 - 384. 28(11):58 - 59.
[9]摇 谢建春, 孙宝国, 刘玉平,等. 固相微萃取在食品香味 [18]摇 孙宗保, 尹俊玲, 赵杰文,等. 杂环化合物在镇江香
分析 中 的 应 用 [ J ]. 食 品 科 学, 2003, 24 ( 8 ): 醋陈酿过程中的变化[J]. 中国食品学报, 2015, 15
229 - 233. (6):199 - 205.
XIE J C, SUN B G, LIU Y P, et al. Application of solid鄄 SUN Z B, YIN J L, ZHAO J W, et al. The changes of
phase microextraction in food flavor analysis [ J]. Food heterocyclic compounds in Zhenjiang aromatic vinegar
Science, 2003, 24(8):229 - 233. during ageing[J]. Journal of Chinese Institute of Food
[10]摇 CALLEJ魷N R M, MORALES M L, TRONCOSO A M, Science and Technology, 2015, 15(6):199 - 205.
et al. Targeting key aromatic substances on the typical [19]摇 XU W, XU Q, CHEN J, et al. Ligustrazine formation
aroma of sherry vinegar[J]. Journal of Agricultural and in Zhenjiang aromatic vinegar: changes during fermenta鄄
Food Chemistry, 2008, 56(15):6631 - 6639. tion and storing process [J]. Journal of the Science of
[11]摇 YU Y J, LU Z M, YU N H, et al. HS ‐ SPME/ GC ‐ Food and Agriculture, 2011, 91(9):1612 - 1617.
MS and chemometrics for volatile composition of Chinese [20]摇 ZHU B F, XU Y. A feeding strategy for tetramethyl鄄