Li Yiheng, Yang Xue, Guo Huiyuan, Wang Longlin, Wang Ying, Li Xiuping, Lu Yingrui, Ma Jinxiu, Zhang Weibing, Wen Pengcheng
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; Food Laboratory of Zhongyuan, Luohe 462300, China.
Food Chem. 2025 Jul 1;479:143803. doi: 10.1016/j.foodchem.2025.143803. Epub 2025 Mar 8.
Zhaiji millet vinegar (ZJMV) is a signature acidic condiment. To investigate the effect of aging on the flavor of ZJMV, here gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, electronic tongue, and quantitative descriptive analysis were used to characterize the flavor profiles of ZJMV for five aging years (2 to 10 years). GS-MS and GC-IMS identified 84 and 44 volatile organic compounds (VOCs), with the most abundant alcohols and esters (p < 0.05). Notably, the number of VOCs in the ZJMV gradually decreased with increasing aging time, while the overall concentration peaked in the third year. Sensory evaluation indicated that aging enhanced roasty and umami and moderated other attributes such as spice-like. Additionally, 15 potential flavor markers (p < 0.05, variable importance projection ≥1.2) and 23 odor-active compounds (odor activity values ≥1) were screened. Our results provide new insights for improving the ZJMV flavor quality.
翟集米醋（ZJMV）是一种特色酸性调味品。为研究陈酿对翟集米醋风味的影响，本文采用气相色谱 - 质谱联用（GC - MS）、气相色谱 - 离子迁移谱（GC - IMS）、电子鼻、电子舌和定量描述分析等方法，对陈酿2至10年的翟集米醋的风味特征进行了表征。GS - MS和GC - IMS分别鉴定出84种和44种挥发性有机化合物（VOCs），其中含量最丰富的是醇类和酯类（p < 0.05）。值得注意的是，翟集米醋中VOCs的数量随陈酿时间的增加而逐渐减少，而总体浓度在第三年达到峰值。感官评价表明，陈酿增强了烤香和鲜味，并缓和了其他属性，如类似香料的味道。此外，筛选出了15种潜在风味标志物（p < 0.05，变量重要性投影≥1.2）和23种气味活性化合物（气味活性值≥1）。我们的研究结果为改善翟集米醋的风味品质提供了新的见解。
