3种不同发酵方式对荔枝果醋挥发性风味成分的影响

采用顶空固相微萃取-气质联用技术,对液体深层发酵、静置发酵和摇床发酵3种发酵方式所得的荔枝果醋的挥发性风味成分进行了分析比较,根据Nist数据库检索和参照相关文献的保留指数等方法,分别鉴定出34、32、22种挥发性风味成分,占各自总挥发性成分的91.16%、89.14%和94.34%。酸类、酯类和醇类是3种发酵方式发酵果醋主要的挥发性风味成分,含量较高的分别为乙酸、丁二酸二乙酯和苯乙醇等。3种发酵方式果醋中有13种相同的挥发性风味成分。酯类在Lsu果醋挥发性风味成分中含量最高(38.41%),而酸类在Lsh果醋挥发性风味成分中含量最高(73.34%)

Effect on volatile aromatic components in litchi vinegar of three different fermentation ways

Three kinds of litchi vinegar respectively accomplished fermentation with Liquid Submerged fermentation（Lsu）,Liquid Standing fermentation（Lst） and Liquid Shaking fermentation（Lsh）.Volatile aromatic components in the three kinds of litchi vinegar were analyzed and compared by HS-SPME combined with GC-MS.According to the methods of searching Nist database and retention indices with relevant literatures,34,32and 22 kinds of volatile aromatic components with total relative contents of 91.16%,89.14% and 94.34% were identified from litchi vinegars with three different fermentation ways,respectively.Acids,esters and alcohols were major aromatic components in these volatile aromatic components of the three kinds of litchi vinegar,such as,acetic acid,butanedioic acid,diethyl ester and phenylethyl alcohol.In addition,13 volatile common aromatic components exist in the three kinds of litchi vinegar.Furthermore,the content of esters fermented with Lsu was the highest in the three kinds of vinegar,reaching up to 38.41%,while the content of acids fermented with Lsh was the highest in the three kinds of vinegar,reaching up to 73.34%.