液-固发酵法沙棘果醋的风味研究

以沙棘果汁为原料,采用液-固发酵法研制沙棘果醋。用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)分析技术,考察了沙棘果醋的风味成分,并与国内恒顺优质香醋的风味对照,确定共有成分30种:酯类10种、酸类9种、醇类4种、酮类2种、醛类2种、吡嗪类2种、呋喃类1种。酚类、四氢化吡咯、3-甲基-4-乙酰基吡唑等风味化合物赋予了沙棘果醋独特的风味。

Flavour of the Sea-buckthorn fruit Vinegar Produced by Liquid-solid Fermentation

With Sea-buckthorn fruit juice as raw material,Sea-buckthorn fruit vinegar was produced via liquid-solid fermentation method.The flavorous compounds of Sea-buckthorn fruit vinegar were extracted by headspace solid phase microextraction and analyzed with GC-MS.Compared with the flavours compounds of the Hengshun aromatic vinegar,30 same components were determined,including esters(10), acids(9),alcohols(4),ketones(2),aldehydes(2),pyrazines(2),furans(1).The flavorous components of hydroxybenzenes,pyrrolidine,4-acetyl-3-methylpyrazole,etc. endowed the Sea-buckthorn fruit vinegar with particular flavor.