摘要
为探究不同陈酿时期山西老陈醋(Shanxi aged vinegar,SAV)中挥发性风味成分(volatite flavor components,VFCs)变化规律以及特征和差异物质,采用顶空固相微萃取-气相色谱-质谱联用技术进行检测并结合主成分分析(principal component analysis,PCA)、正交偏最小二乘法判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)等多元统计方法来分析。结果表明,长期陈酿有利于SAV中VFCs的积累,但每种VFC的变化情况各不相同;共有13种VFCs与陈酿时长显著相关,可指示陈酿进度;PCA结果可将陈酿时期分为0~2、3~6、8~10年和15年4个阶段,OPLS-DA确定出2,3-丁二醇、己酸苯乙酯、2,3-二甲基吡嗪、2,3,5-三甲基吡嗪等分别为各阶段的特征VFCs;差异筛选结果发现四甲基吡嗪和2,3-丁二醇等7种VFCs、2,3-二甲基吡嗪和糠醛等9种VFCs、4-羟基-2-丁酮和2,4,5-三甲基恶唑等4种VFCs分别是区分该4个阶段的差异VFCs。研究结果阐明了不同陈酿时期SAV独特的风味构成,可为SAV陈酿进度的判断和调控提供依据和参考。
To investigate the changes and identify the characteristics and differential substances in volatile flavor components(VFCs)of Shanxi aged vinegar(SAV)during different aging periods,headspace solid-phase microextraction-gas chromatography-mass spectrometry was used for detection,combined with principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)for multivariate statistical analysis.The results showed that long-term aging facilitated the accumulation of VFCs,but the changes of each VFC varied;A total of 13 VFCs were significantly correlated with aging duration,which could indicate the progress of aging;PCA results could categorize the aging period into 4 stages,namely,0-2,3-6,8-10,and 15 years,and the OPLS-DA discriminant model identified 2,3-butanediol,2-phenylethyl hexanoic acid ester,2,3-dimethylpyrazine,trimethylpyrazine,and other VFCs,respectively,as the characteristic VFCs for each stage;The differential screening results found that 7 VFCs,including tetramethylpyrazine and 2,3-butanediol,9 VFCs,including 2,3-dimethylpyrazine and furfural,and 4 VFCs,including 4-hydroxy-2-butanone and 2,4,5-trimethyloxazole,were the differential VFCs that distinguished the 4 stages.The research results elucidate the unique flavor profile of SAV at different aging stages,providing a basis and reference for judging and regulating the aging progress of SAV.
作者
樊迎
原敏
王凌凌
杨青珍
FAN Ying;YUAN Min;WANG Lingling;YANG Qingzhen(Department of Life Sciences,Yuncheng University,Yuncheng 044000,China;Characteristic Fruit Quality Control and Application Laboratory,Yuncheng University,Yuncheng 044000,China;Shanxi Food Industry Association,Taiyuan 030024,China)
出处
《食品与发酵工业》
北大核心
2025年第13期327-334,共8页
Food and Fermentation Industries
基金
山西省基础研究计划项目(202303021222239)
山西省高等学校科技创新项目(2023L307)
运城学院博士科研启动项目(YQ-2023001)
山西省高等学校科技创新计划创新实验室平台项目(2022P012)。
关键词
山西老陈醋
陈酿时期
挥发性风味成分
主成分分析
正交偏最小二乘法判别分析
Shanxi aged vinegar
aging stages
volatile flavor components
principal component analysis
orthogonal partial least squares discriminant analysis
作者简介
第一作者:樊迎,博士,讲师;通信作者:杨青珍,教授,E-mail:yqz757575@163.com。
