不同原料发酵原醋中挥发性风味物质成分分析

以八种不同原料发酵的原醋为研究对象，采用固相微萃取-气相色谱-质谱联用（SPME-GC-MS）技术对其挥发性物质成分进行分析。结果表明，八种原醋中共检测出128种挥发性成分，其中大枣、葡萄、山楂、桑葚、柿子、大米、梨、香蕉原醋分别检出60种、51种、47种、47种、38种、37种、35种、29种。八种原醋中共有成分6种，为苯甲醛、乙酸乙酯、乙醇、苯乙醇、醋酸、3-乙酰基-2-丁酮。结合相对气味活度值（ROAV）分析，筛选出31种对八种原醋风味有重要贡献的关键化合物，其中，酯类和酸类物质对八种原醋的风味有着最重要的贡献，是发酵原醋中独特香味来源的主要物质。

Analysis of volatile flavor components in original vinegar fermented with different raw materials

Using eight kinds of original vinegars fermented with different raw materials as research objects, the volatile components were analyzed by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that a total of 128 volatile components were detected in the eight kinds of original vinegars, including 60 kinds in original jujube vinegar, 51 kinds in original grape vinegar, 47 kinds in original hawthorn vinegar, 47 kinds in original mulberry vinegar, 38 kinds in original persimmon vinegar, 37 kinds in original rice vinegars, 35 kinds in original pear vinegars and 29 kinds in original banana vinegars. The common components were 6 kinds, including benzaldehyde, ethyl acetate, ethanol, phenethyl alcohol, acetic acid and 3-acetyl-2-butanone. Combined with relative odor activity value (ROAV) analysis, a total of 31 key compounds had important contributions to the flavor of eight kinds of original vinegars were screened out. Among them, the esters and acids had the most important contribution to the eight kinds of original vinegars, which were the main substances for unique flavor source of the fermented original vinegar.