赤水晒醋的香气成分分析研究

摘要

The aroma components and the relative percentage of each component of Chishui sun vinegar are identified by gas chromatography-mass spectrometry and gas chromatography area normalization method.The key aroma components are determined by relative aroma activity method (ROAV).The results show that there are 39 major aroma components,including 5 kinds of acids(47.72％).Acetic acid as the main source in the proportion is 40.77％,followed by 4-ketoacefic acid,2-methylbutanoic acid,isobutyric acid and 3-methylbutanoic acid.Other components are as follows:5 kinds of esters (6.08 ％),4 kinds of alcohols (5.39％),8 kinds of aldehydes and ketones compounds(18.50％),5 kinds of terpene compounds (4.96％),2 kinds of aromatic compounds (0.09％),and 10 kinds of other compounds (17.26％).DL-sec-butyl acetate,2-methylbutyraldehyde,nonanal,decanal,α-ionone,D-limonene and 2,4,5-trimethyloxazole are determined as the key flavor compounds based on ROAV value.%为了解赤水晒醋的香气成分,利用气相色谱-质谱联用技术对晒醋的香气成分进行鉴定,运用气相色谱面积归一化法确定各成分的相对百分含量,并依据相对香气活度值法(ROAV)确定其关键风味物质.结果显示:从晒醋中共鉴出39种主要香气成分,其中酸类成分有5种(47.72％),乙酸作为醋中酸的主要来源所占比例最高为40.77％,其次为4-酮庚乙酸、2-甲基丁酸、异丁酸、3-甲基丁酸,其他成分:酯类化合物5种(6.08％)、醇类化合物4种(5.39％)、醛酮类化合物8种(18.50％)、萜烯类化合物5种(4.96％)、芳香类化合物2种(0.09％)、其他化合物10种(17.26％).依据ROAV值确定乙酸仲丁酯、2-甲基丁醛、壬醛、癸醛、α-紫罗兰酮、D-柠檬烯、2,4,5-三甲基唑这7种成分为晒醋的关键风味化合物.