橡木烘烤程度对寒富苹果醋香气成分与特征影响研究OA
Effects of Toasted Degree of Oak Slice on the Aroma Compounds and Characteristics of Hanfu Apple Vinegar
[目的]为明确不同烘烤程度橡木片调控寒富苹果醋香气特征的分子机制,探索快速催陈苹果醋方法.[方法]以寒富苹果醋为原料,采用自然陈酿与低、中、重度烘烤橡木片4种催陈处理,对比分析不同橡木片对苹果醋香气成分及其香味活性值的影响,并感官分析了香气特征变化规律.[结果]橡木片催陈显著降低了苹果醋总酸,提高了总酯含量(P<0.05),催陈35 d后,重度烘烤组总酯上升到1.56 g‧L-1.橡木片催陈显著丰富了酯类成分从而增加了香气成分数量,并且显著提高了酯类与萜烯类组分含量,降低了酸与醇类香气成分含量.重度烘烤样品相对含量最高的香气成分由乙酸(由22.90%到6.79%)变为乙酸异戊酯(由17.33%到21.48%),酯类总含量由37.10%增加到64.17%,香气成分数量由40种提高到54种.橡木片催陈处理后、果香、花香、甜香与木香显著上升,而酸味与刺激味明显降低(P<0.01).[结论]总体上,随着橡木片烘烤程度的增加,催陈效果越好,重度烘烤的橡木片是寒富苹果醋的最佳催陈方法.乙酸异戊酯、琥珀酸乙酯、辛酸乙酯、苯乙酸乙酯、己酸乙酯、乙酸苯乙酯、月桂酸乙酯、苯乙醇是寒富苹果醋关键香气物质,决定了苹果醋的果香与花香风格特征.研究结果明确了橡木片改善苹果醋香气的分子规律,为寒富苹果醋的催陈提供了新方法.
[Objective]To elucidate the molecular mechanism underlying the regulation of aroma characteristics of Hanfu apple vinegar by oak chips with different toasting degrees,and to explore an efficient method for rapid aging of apple vinegar.[Methods]This study took Hanfu apple cider vinegar as the research material,and adopted four aging treatments:natural aging,and aging with light,medium and heavy toasted oak chips,the effects of different types of oak chips on the aroma components and odor activity values of apple vinegar were comparatively analyzed,and the variation pattern of aroma characteristics was investigated via sensory analysis.[Results]The results showed that oak chips aging significantly reduced the total acidity of apple vinegar and increased the total ester content(P<0.05).After 35 days of aging,the total ester in the severely roasted group rose to 1.56 g·L-1.The aging process of oak chips significantly enriched the ester components,thereby increasing the quantity of aroma components,and significantly increased the content of ester and terpene compounds,while reduced the content of acidic and aliphatic aroma components.The aroma components with the highest relative content in the severely roasted samples changed from acetic acid(ranging from 22.90%to 6.79%)to isoamyl acetate(ranging from 17.33%to 21.48%),the total content of esters increased from 37.10%to 64.17%,and the number of aroma compounds rose from 40 to 54.The aging treatment with oak chips resulted in a significant increase in the levels of fruity,floral scent,sweet and woody aroma,while the levels of sourness and pungency decreased significantly(P<0.01).Overall,as the degree of roasting of the oak chips increases,the improvement of the aging effect becomes better.The oak chips that have undergone severe roasting are the best aging method for Hanfu apple vinegar.Isoamyl acetate,ethyl succinate,ethyl octanoate,ethyl phenylacetate,ethyl hexanoate,phenethyl acetate,ethyl dodecanoate,and phenylethanol are the key aroma compounds of Hanfu apple vinegar,which dominate the fruity and floral characteristics of the vinegar.[Conclusion]This paper clarifies the molecular mechanism by which oak chips enhance the aroma of apple vinegar,providing a new method for the aging process of Hanfu apple vinegar.
王云舒;刘辰阳;张晓蛟;秦熙莹;陈伟;冯小佳;颜廷才
赤峰大学 化学与生命科学学院,内蒙古 赤峰 024000沈阳农业大学食品学院,沈阳 110161沈阳农业大学食品学院,沈阳 110161沈阳农业大学食品学院,沈阳 110161沈阳农业大学理学院,沈阳 110161沈阳农业大学理学院,沈阳 110161沈阳农业大学食品学院,沈阳 110161
轻工纺织
苹果醋催陈技术橡木片烘烤程度香气成分
apple vinegaraging technologyoak chipstoasted degreearoma compounds
《沈阳农业大学学报》 2026 (4)
74-85,12
辽宁省教育厅基本科研项目(LJKMZ20221038)
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