Kong Yan, Zhang Li-Li, Sun Ying, Zhang Yu-Yu, Sun Bao-Guo, Chen Hai-Tao
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business Univ. (BTBU), Beijing, 100048, China.
J Food Sci. 2017 May;82(5):1116-1123. doi: 10.1111/1750-3841.13696. Epub 2017 Mar 29.
The selected taste-active compounds in several kinds of commercial vinegar including amino acids, organic acids, and nucleotides were determined by High Performance Liquid Chromatography (HPLC). The results showed that glutamine and alanine, which contribute the umami and sweet taste to the flavor of vinegar, are high in Taste Activity Value (TAV). Acetic acid is the major organic acid in vinegar, making up as much as 91.4% of the total organic acid composition. Nucleotides, which were only detected in 5 brands of commercial vinegar and are both low in TAV, contribute less taste in vinegar. Our research provides a multiple chemical compositional characterization of vinegar and proposes a possibility of classification of different kinds of vinegar.
采用高效液相色谱法（HPLC）测定了几种商业醋中选定的呈味活性化合物，包括氨基酸、有机酸和核苷酸。结果表明，对醋的风味有鲜味和甜味贡献的谷氨酰胺和丙氨酸，其味活性值（TAV）较高。乙酸是醋中的主要有机酸，占总有机酸成分的91.4%。核苷酸仅在5个商业醋品牌中检测到，且TAV均较低，在醋中的呈味作用较小。我们的研究提供了醋的多种化学成分特征，并提出了对不同种类醋进行分类的可能性。
