Analysis Of Flavor Components Of Four Famous Vinegars And Study On The Aroma Release Rules Of Zhenjiang Fragrant Vinegar

Traditional Chinese vinegar has a unique flavor,but there are many kinds and each has its own characteristics.Representative vinegars are Shanxi old vinegar(SAV,solid state fermentation),Langzhong Baoning vinegar(SBV,solid state fermentation),Fujian Yongchun old vinegar(FMV,liquid static fermentation)and Zhenjiang aromatic vinegar(ZAV,solid state fermentation).Known as the "Four Famous Vinegars" in China.However,the traditional vinegar brewing process generally has problems such as single strain,open production,manual operation,and experience control,resulting in unstable quality and flavor.In addition,as a complex multi-component system of vinegar,the relationship between its flavor release and product sensory experience is the key to scientifically defining flavor quality characteristics.This thesis systematically studies the quality characteristics of traditional brewed vinegar,and clarifies the material basis for distinguishing the four famous vinegars.It is of great significance for establishing the correlation between process technology and product quality and guiding vinegar production and quality control.Furthermore,taking Zhenjiang aromatic vinegar as the research object,by studying the influence of soluble solids and saliva on flavor release,the relationship between the release and regulation of flavor substances in Zhenjiang aromatic vinegar was clarified,and the theoretical basis was laid for the evaluation of Zhenjiang aromatic vinegar taste experience.The detection of non-volatile flavor substances in four famous vinegars: mainly through the detection of total flavonoids,total polyphenols,organic acids,free amino acids and five antioxidant indicators(DPPH,ABTS,HRSA,TBARS,FRAP).The five kinds of antioxidant indexes of flavonoids,polyphenols and the linear fit of antioxidants are strongly correlated,among which liquid red yeast vinegar has the worst antioxidant resistance,Sichuan Langzhong Baoning vinegar has the best removal ability,Shanxi old vinegar and Jiangsu Zhenjiang balsamic vinegar have the best removal ability.Ability is centered.Using high performance liquid chromatography technology to detect the four major vinegar organic acid types,the overall content of acetic acid and lactic acid is the highest,its relative content accounts for more than 80% of the total organic acid content of the sample,the lactic acid content in solid fermentation vinegar is significantly higher Liquid vinegar;Sichuan Langjiang Baoning vinegar has the most organic acid content,followed by Jiangsu Zhenjiang vinegar,Fujian Yongchun old vinegar,and Shanxi old vinegar.The Hitachi amino acid analyzer was used to detect the amino acid content of the four famous vinegars.As a whole,Langzhong Sichuan Baoning vinegar had the most free amino acids,followed by Jiangsu Zhenjiang vinegar,Shanxi old vinegar,and Fujian Yongchun vinegar.Vinegar contains all essential amino acids except tryptophan.Among them,Sichuan Langzhong Baoning Vinegar has the most content of essential amino acids,followed by Jiangsu Zhenjiang Balsamic Vinegar,Shanxi Old Vinegar,and Fujian Yongchun Old Vinegar.Determination of aroma components by gas chromatography-mass spectrometry:using HS-SPME-GC-MS to measure the volatile aroma components of 32 vinegar samples of four famous vinegars on the market,the results identified 73 kinds of volatiles,according to their chemical structure Divided into 11 kinds of acids,15 kinds of esters,5 kinds of alcohols,8 kinds of phenols,10 kinds of aldehydes,4 kinds of ketones,7 kinds of pyrazines,4 kinds of furans and 9 kinds of other kinds;of which esters and ketones are fermented in liquid Vinegar is abundant,but ethanol,phenol,aldehyde and pyrazine are prominent in solid-state fermentation vinegar.The aroma components of vinegar of the same brand have little difference.Statistical analysis shows that the aroma components of vinegar of the same brand are clustered.The obvious performance is Jiangsu Zhenjiang vinegar and Fujian Yongchun old vinegar.The influence of solids is an important factor for the release of volatile aroma components.The overall trend increases with the age of vinegar,and the soluble solids content also increases,with the exception of new vinegar and samples of 5 and 8 years of vinegar.The intrinsic viscosity of vinegar has little to do with the age of vinegar,and is related to the solid content of vinegar.The solid content also determines the viscosity of vinegar.On the whole,the shear force of the four famous vinegars does not change much with the increase of the shear rate.This may be that the types of vinegar ingredients are not very different,but their viscosity trends have changed greatly.The viscosity of vinegar can be used to distinguish Baoning vinegar.At the same time,the rheology of vinegar can be developed into a quick test indicator of the quality of vinegar.The concentration of flavor headspace can predict the degree of flavor perception in the human body during the eating process.The correlation analysis(PCA)of mathematical statistics and the release kinetics are used to study the release rule of vinegar flavor substances.As the age of vinegar increases,the types and contents of furans,phenols,alkenes,and naphthalenes decrease significantly,and the types and contents of aldehydes and pyrazines increase significantly.The more coincided;the esters,acids,and alcohols did not change significantly with the increase of vinegar age,which also shows that the esterification reaction between acids and alcohols will occur directly,and because the esterification reaction is reversible,So the alcohol,acid and ester are in a dynamic balance.The number of pyrazine species in Zhenjiang Hengshun balsamic vinegar varies significantly in different years.As the age of vinegar increases,the number and content of species increase significantly;overall,the longer the age of vinegar,the smaller the content of furfural.As the age of vinegar increases,the content of furfural The content decreases;after adding solids,as the amount of solids increases,the detection content also decreases significantly.The longer the vinegar year,the higher the vinegar solids due to many factors,which can be seen,vinegar solids macromolecules The adsorption of furfural is very strong.It may also be that the functional aldehyde group of furfural reacts with the solid and changes into other substances.The more solids in the vinegar system,the stronger the adsorption capacity of the vinegar aroma molecules.The smaller the type and number of volatile fragrances,the more stable the data compared to the fragrance substances.The experiment showed that the content of flavor substances detected by the vinegar sample diluted by saliva increased,indicating the entry of saliva mucin,polysaccharides,salivary amylase,inorganic salts and other substances,including ionic bonds,hydrogen bonds and hydrophobic interactions and The irreversible covalent bond combination destroys the balance of vinegar itself and promotes the release of some substances.