传统食醋主要有机酸组成综述及其风味特征分析-《中国调味品》

文章信息/Info

Title:: Review of the composition of organic acids in traditional vinegars and analyzing their flavor characterization

摘要:: 食醋是世界上应用广泛的酸性调味品，主要以水果、谷物或酒精等为原料发酵而成。因酿造原料、工艺的不同，食醋种类繁多且风味各异。有机酸是食醋中最重要的风味物质之一，对食醋的感官品质具有重要的影响。本论文对文献中著名传统食醋有机酸组成进行了归纳整理，特别地，采用单位酸度下有机酸浓度和风味强度为指标，对不同地区传统食醋有机酸组成和风味特征进行了分析比较。结果表明，传统食醋中，乙酸、乳酸的含量较高，是传统食醋的主要有机酸，焦谷氨酸、丙酮酸、α-酮戊二酸含量较低。在单位酸度条件下，乙酸、乳酸、酒石酸、琥珀酸、焦谷氨酸具有较高的风味强度，是影响食醋口感的主要有机酸，柠檬酸、α-酮戊二酸、草酸、丙酮酸对食醋有机酸风味贡献相对较小。

Abstract:: Vinegar is one of the most widely used acidic condiments all around the world. It is mainly fermented with fruits, cereals or alcohol as materials . Due to the different brewing materials and techniques, there are various kinds of vinegars with different flavors. As one of the most important flavor substances, organic acids have an important influence on the sensory quality of vinegar. In this study, organic acids in different traditional vinegars were summarized and analyzed based on published data. Especially, the composition and flavor characteristics of organic acids in different traditional vinegars were analyzed and compared by using organic acid concentration per acidity unit and organic acid flavor intensity per acidity unit as two evaluation indexes. The results showed that the contents of a cetic acid and lactic acid are higher than others and they are the main compositions in traditional vinegars. Acetic acid, lactic acid, tartaric acid, succinic acid and pyroglutamic acid had higher flavor intensity, therefore they were also the main organic acids affecting the taste of vinegars. Citric acid,α-ketoglutarate acid, oxalic acid and pyruvic acid contributed relatively little to the flavor of vinegar.This paper la id a foundation for a comprehensive understanding of the flavor characteristics of traditional vinegars in different regions.