摘要
为探究刺梨果醋发酵过程中成分变化,本文以刺梨为原料,采用全液态发酵技术,经酒精发酵和醋酸发酵制备果醋,动态监测发酵过程中的理化特性,并采用固相微萃取-气相色谱-质谱联用技术(Headspace solid-phase microextraction-gaschromatography-mass spectrometry,HS-SPME-GC-MS)和气味活性值(Odoractivityvalue,OAV)分析挥发性风味成分。结果表明,随着发酵时间的进行,可溶性固形物、pH、总糖及还原糖均呈下降趋势,而总酸和V_(C)含量持续增加,由原汁到醋酸发酵结束分别从1.86 g/100 mL和956.82 mg/100 mL增加至6.79 g/100 mL和1275.88 mg/100 mL。有机酸的含量不断变化,草酸、奎宁酸、丙酮酸、抗坏血酸、乳酸、乙酸及富马酸呈现不同程度的显著增加(P<0.05),而甲酸、柠檬酸、马来酸和琥珀酸含量变化小。共检测到92种挥发性物质,结合OAV分析,10种挥发性物质被确定为刺梨果醋中OAV≥1的关键香气物质,即壬醛、乙醛、异丁酸乙酯、丁酸乙酯、2-甲基丁酸乙酯、乙醇、异戊醇、叶醇、芳樟醇及苯乙醇。其中,丁酸乙酯和叶醇对刺梨果醋香气贡献最大,是刺梨果醋具有青草香、青苹果香的特征风味物质。研究结果为有效控制发酵条件、揭示发酵刺梨果醋的理化特性和风味特征,形成刺梨果醋品质评价方法、制定质量标准提供理论基础和实践指导。
This paper investigated the compositional changes of Rosa roxburghii Tratt.fruit vinegar during fermentation.By using Rosa roxburghii Tratt.as raw material and using the whole liquid fermentation technique,fruit vinegar was prepared by fermenting alcoholic and acetic acids simultaneously.The physicochemical properties of the fermentation process were dynamically monitored.Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GCMS)and the odor activity value(OAV)were utilized to analyze volatile flavor components.As fermentation proceeded,soluble solids,pH,total sugars,and reduced sugars decreased,while total acid and V_(C)contents increased.From the original juice to the end of acetic acid fermentation,the total acid and V_(C)contents ranged from 1.86 g/100 mL and 956.82 mg/100 mL to 6.79 g/100 mL and 1275.88 mg/100 mL.Oxalic acid,quinic acid,pyruvic acid,ascorbic acid,lactic acid,acetic acid,and fumaric acid showed varying degrees of increasing(P<0.05).By contrast,formic acid,citric acid,maleic acid,and succinic acid exhibited little variation.A total of 92 volatile compounds were detected in the Rosa roxburghii Tratt.fruit vinegar,and with the addition of OAV analysis,ten volatile compounds were identified as key aroma compounds,which included nonanal,acetaldehyde,ethyl isobutyrate,ethyl butyrate,ethyl 2-methylbutyrate,ethanol,isoamyl alcohol,leaf alcohol,linalool,and phenyl ethanol.Among these components,ethyl butyrate and leaf alcohol contributed most to the aroma of Rosa roxburghii Tratt.fruit vinegar.Green grass and green apples were characteristic aromas of this vinegar.The results of the study would provide a theoretical basis and practical guidance for the effective control of fermentation conditions,revealing the physicochemical characteristics and flavor features of fermented Rosa roxburghii Tratt.fruit vinegar,forming a method for quality evaluation of Rosa roxburghii Tratt.fruit vinegar,and formulating quality standards.
作者
莫梅清
曾健
李洁雯
魏悦佳
江梓仪
包爱明
秦伟军
高向阳
MO Meiqing;ZENG Jian;LI Jiewen;WEI Yuejia;JIANG Ziyi;BAO Aiming;QIN Weijun;GAO Xiangyang(Funcitional Food Active Substance Key Laboratory of Guangdong Province,College of Food Science,South China Agricultural University,Guangzhou 510642,China;Guangdong-Guizhou Science and Technology Collaboration Key Laboratory of Fermented Foods,Anshun 561002,China;Guangzhou Dublin International College of Life Science and Technology,South China Agricultural University,Guangzhou 510642,China;Guizhou Nanshanpo Food Processing Co.,Ltd.,Anshun 561000,China)
出处
《食品工业科技》
CAS
北大核心
2024年第4期238-249,共12页
Science and Technology of Food Industry
基金
安顺市科技计划项目(安市科平(2023)07号(粤黔协作))。
关键词
刺梨
果醋发酵
V_(C)
有机酸
挥发性风味成分
气味活性值
Rosa roxburghii Tratt.
vinegar fermentation process
V_(C)
organic acid
volatile components
OAV
