Page 48 - 食品科学技术学报2018年第5期

第 36 卷 第 5 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 范梦蝶等: 山西老陈醋晒制前后挥发性风味物质变化 4 3

pyrazine production by Bacillus subtilis based on the aroma and taste compounds[J]. Journal of Agricultural
stimulating effect of ammonium phosphate[J]. Biopro鄄 and Food Chemistry, 2011, 59(16):8866 - 8874.
cess and Biosystems Engineering, 2010, 33 ( 8 ): [22]摇 POYATO C, ANSORENA D, NAVARRO鄄BLASCO I
953 - 959. A, et al. A novel approach to monitor the oxidation
[21]摇 FRANK S, WOLLMANN N, SCHIEBERLE P, et al. process of different types of heated oils by using chemo鄄
Reconstitution of the flavor signature of dornfelder red metric tools[J]. Food Research International, 2014, 57
wine on the basis of the natural concentrations of its key (1):152 - 161.

Changes of Volatile Flavor Compounds in Shanxi Aged

Vinegar Before and After Aging

FAN Mengdie,摇 XIAO Qunfei,摇 DU Wenbin,摇 WANG Yaxin,摇 WANG Tianze,摇
*
LIANG Jingjing,摇 XIE Jianchun ,摇 SUN Baoguo
(Beijing Advanced Innovation Center for Food Nutrition and Human Health / Beijing Laboratory for
Food Quality and Safety / Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and
Business University, Beijing 100048,China)

Abstract: The samples of Shanxi aged vinegar before and after aging were analyzed by headspace solid鄄
phase microextraction combined with gas chromatography鄄mass spectra and gas chromatography鄄
olfactometry. Based on retention indices, mass spectra, and injection of authentic standards, a total of 84
volatile compounds were identified by GC鄄MS and 42 odor鄄active compounds were identified by GC鄄O,
including sulfur鄄containing compounds, nitrogen鄄containing heterocycles, oxygen鄄containing
heterocycles, aldehydes, ketones, alcohols, acids, esters, phenols and others. For both the vinegars
before and after aging, 20 compounds were found in a major amount, such as acetic acid, tetramethyl
pyrazine, furfural, furfuryl alcohol, 2, 3鄄butanedione, and so on. Meanwhile 16 compounds were found
with high detection frequencies, such as 3鄄methylthio propanal, 2鄄ethyl鄄3, 5鄄dimethyl pyrazine, 2鄄
furanacrolein, vanillin, acetic acid, 3鄄methyl butanoic acid, and so on. However, according to the total
number of compounds, after aging, 14 compounds were newly detected, e. g. 3鄄methylthio鄄1鄄propanol,
2鄄acetylfurane, benzyl alcohol, and propanoic acid, whereas 19 compounds were disappeared, e. g.
dimethyl disulfide, benzyl acetone, butanoic acid, 3鄄methylpentanoic acid, ethyl butyrate, 2鄄acetyl
pyridine, and 5鄄hydroxymethyl furfural. According to amounts of the compounds, those of the 11
odoractive compounds (e. g. tetramethyl pyrazine, furfuryl alcohol, phenylethyl alcohol, propanoic acid,
and phenethyl acetate) were markedly increased; whereas those of the 29 odor鄄active compounds (e. g.
acetic acid, furfural, hexanoic acid, and benzophenone) were decreased. Overall, the aging processing
resulted in decrease of compounds with off鄄flavors and simultaneously increase of compounds with pleasant
flavors. The research results were expected to provide guidance for improving or up鄄grading the
production technology of Shanxi aged vinegar.
Keywords: Shanxi aged vinegar; aging; volatile flavor compounds; GC鄄O; odor鄄active

(责任编辑:张逸群)