香蕉果醋连续固定化发酵过程中挥发性香气成分含量变化

以酒精含量为5%~6%的香蕉果酒为原料,经连续固定化发酵法酿制香蕉果醋,采用顶空固相微萃取—气相色谱—质谱联用技术分析鉴定果醋发酵不同阶段的挥发性成分,并分析其主要香气物质含量的动态变化。研究表明,香蕉果醋中挥发性香气成分有79种,其中主要香气成分为乙酸乙酯、辛酸乙酯、己酸乙酯、癸酸乙酯、苯乙酸乙酯、乙醇、异丁醇、苯乙醇、α-松油醇、乙酸、己酸、辛酸3-羟基-2-丁酮、壬醛、2-庚酮、癸醛丁香酚和2-甲氧基-4-甲基苯酚。随着发酵过程的进行,醇类化合物含量逐渐减少,最终相对含量为30.467%;酯类、酸类化合物含量先增加后减少,最终相对含量分别为41.069%,6.383%;成品香蕉果醋的羰基类、烷烃类和酚类化合物含量相对香蕉果酒有明显增加,最终相对含量分别为9.428%,1.927%,2.867%;且发酵过程中化合物种类增多,由香蕉果酒的66种变为香蕉果醋的79种,这些挥发性香气成分协同作用,构成了香蕉果醋的宜人香气。

The change of volatile flavor substances in the processing of continuous immobilization of banana vinegar

Using banana fruit wine with an alcohol content of 5%~6%as raw material,the banana fruit vinegar is brewed by continuous immobilization fermentation method,and the headspace solid phase microextraction-gas chromatography-mass spectrometry is used to analyze and identify the volatile components in different stages of banana vinegar fermentation,and analyze the dynamic changes of main aroma substances.A total of 79 compounds were isolated in banana vinegar,and the main flavor components of banana vinegar were ethyl acetate,ethyl octanoate,ethyl hexanoate,ethyl decanoate,ethyl phenylacetate,ethanol,isobutanol,phenylethyl alcohol,α-terpineolacetic acid,caproic acid,octanoic acid,3-hydroxy-2-butanone,furfural,2-heptanone,furfural,eugenol and 2-methoxy-4-methylphenol.As the fermentation process progressed,the alcohol compounds gradually decreased with the final relative content of 30.467%,while the proportion of esters and acids first increased and then decreased with the final relative content of 41.069%,6.383%respectively.The carbonyls,alkanes and phenolic compounds of the finished banana fruit vinegar increased significantly compared to banana wine with the final relative contents of 9.428%,1.927%,2.866%respectively.The compound types increased during the fermentation process,changing from 66 kinds of banana fruit wine to 79 kinds of banana fruit vinegar,these volatile aroma components act synergistically to form banana vinegar with a pleasant aroma.