山西老陈醋不同熏醅工艺对风味物质的影响

该研究主要比较了山西老陈醋传统炭火熏醅池和现代蒸汽熏醅罐两种熏醅工艺的风味物质形成规律。结果表明，在整个熏醅过程中，传统炭火熏醅池共检测出74种挥发性香气物质，远高于现代蒸汽熏醅罐检测的53种。由于传统炭火熏醅池的开放熏醅工艺，随着熏醅时间的延长，其酯类、醇类、酸类和酮类物质的含量均呈现逐渐降低趋势，到熏醅末期，相比于现代蒸汽熏醅罐工艺，其酯类物质含量低4.35%，醇类高2.59%，酸类低3.12%，酮类低1.14%，醛类及其他挥发性香气物质等高3.20%、7.16%，尤其是四甲基吡嗪和糠醛的含量远远高于现代蒸汽熏醅罐工艺。

Effect of different fumigation processes on flavor substance of Shanxi aged vinegar

The rule of flavor formation of Shanxi aged vinegar in traditional charcoal-fired fumigation and modern steam fumigation of fermented grains was mainly compared. As a result, 74 kinds of volatile aroma substances were detected in traditional charcoal-fired fumigation pool, which was much higher than 53 kinds of aroma substances detected by modern steam fumigation tank. Due to the traditional open fumigation technology of charcoal-fired fumigation pool, with the extension of the fumigation time, the contents of esters, alcohols, acids and ketones decreased gradually. At the end of fumigation, compared with the modern steam fumigation tank, the content of esters decreased by 4.35%, and alcohols increased by 2.59%, acids decreased by 3.12%, ketones decreased by 1.14%. The contents of aldehydes and other volatile aroma substances were 3.20% and 7.16% higher, respectively, especially the contents of tetramethylpyrazine and furfural were much higher than that of modern steam fumigation fermentation tank.