Zhou Zhilei, Jian Dongzhen, Gong Min, Zhu Shenghu, Li Guoquan, Zhang Si, Zhong Fang, Mao Jian
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Food Res Int. 2020 Oct;136:109434. doi: 10.1016/j.foodres.2020.109434. Epub 2020 Jun 11.
Zhenjiang aromatic vinegar (ZAV) is one of the most famous traditional Chinese cereal vinegars. The key aroma compounds in aged ZAV were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments. Sensory analysis revealed that higher odor intensity of caramel-like, buttery and overall complexity were observed for aged ZAV compared with fresh ZAV. A total of 68 compounds were quantitated, including 27 odorants with OAVs >1.0 in the aged ZAV. Sotolon was detected for the first time in Chinese cereal vinegars. Furthermore, the levels of 2,3-butanedione, 2-methylpropanal, sotolon, dimethyl trisulfide, 3-hydroxy-2-butanone, 2,4,5-trimethyloxazole and tetramethylpyrazine changed significantly during the aging process. Aroma recombination revealed that the aroma profile of the aged vinegar could be closely simulated. Omission experiments demonstrated the important contributions of seven aroma compounds to the aged ZAV aroma, including 2,3-butanedione, acetic acid, 2-methylpropanal, sotolon, 2,4,5-trimethyloxazole, 3-methylbutanoic acid and tetramethylpyrazine. This study indicates that the aging process substantially contribute to the overall aroma of ZAV.
镇江香醋是中国最著名的传统谷物醋之一。采用气相色谱-嗅觉测定-质谱联用（GC-O-MS）、气味活性值（OAVs）、香气重组和缺失实验对陈酿镇江香醋中的关键香气成分进行了表征。感官分析表明，与新鲜镇江香醋相比，陈酿镇江香醋具有更高的焦糖样、黄油样气味强度和整体复杂性。共定量分析了68种化合物，其中陈酿镇江香醋中有27种气味活性值大于1.0的气味物质。 sotolon首次在中国谷物醋中被检测到。此外，2,3-丁二酮、2-甲基丙醛、sotolon、二甲基三硫、3-羟基-2-丁酮、2,4,5-三甲基恶唑和四甲基吡嗪的含量在陈酿过程中发生了显著变化。香气重组表明，可以紧密模拟陈酿醋的香气特征。缺失实验证明了七种香气化合物对陈酿镇江香醋香气的重要贡献，包括2,3-丁二酮、乙酸、2-甲基丙醛、sotolon、2,4,5-三甲基恶唑、3-甲基丁酸和四甲基吡嗪。本研究表明，陈酿过程对镇江香醋的整体香气有重要贡献。
