山西老陈醋大曲制备过程中理化因子、微生物群落变化及风味形成规律

该实验研究了山西老陈醋大曲制备过程中理化因子、微生物群落变化及风味物质形成的规律。结果表明，在大曲制备过程中，微生物整体呈先上升后下降的趋势，可溶性固形物、氨基酸态氮、酯化力、糖化酶、蛋白酶、纤维素酶呈上升趋势，而水分、淀粉、总酸和还原糖呈下降趋势。草酸和乙酸为大曲制备过程中的主体有机酸，二者约占有机酸总量的58%，随着大曲制备过程的进行，有机酸总量呈先上升后下降的趋势，在后火期达到峰值为1.01 g/100 g。大曲制备过程中共检测出53种挥发性香气物质，其中包括酯类22种、醇类8种、酸类5种、酮类5种、醛类6种、吡嗪1种和6种其他类组分，大部分香气物质在大曲制备过程中呈现上升趋势，2,3,5,6-四甲基吡嗪（川芎嗪）和乙酸乙酯皆在后火期达到峰值，分别为0.06 mg/100 g和0.40 mg/100 g。

Changes of physicochemical factors,microbial community and flavor formation in the preparation process of Shanxi aged vinegar Daqu

The changes of physical and chemical factors and microbial community and the rule of flavor substances formation during the preparation of Shanxi aged vinegar Daqu were studied. The results showed that the microorganisms generally showed a trend of first increasing and then decreasing during the preparation of Daqu, and the soluble solids, amino nitrogen, esterification power, glucoamylase, protease and cellulase increased, while the moisture, starch, total acid and reducing sugar decreased. Oxalic acid and acetic acid were the main organic acids in the preparation of Daqu, and accounted for about 58% of the organic acids. During the preparation of Daqu, the contents of organic acids increased first and then decreased, and the peak value was 1.01 g/100 g in the Houhuo period. A total of 53 volatile aroma substances were detected during the preparation of Daqu, including esters 22, alcohols 8, acids 5, ketones 5, aldehydes 6, pyrazine 1 and other 6. Most of the aroma substances showed an upward trend during the preparation process of Daqu, and 2,3,5,6-tetramethylpyrazine (ligustrazine) and ethyl acetate both reached their peaks in the Houhuo period, which were 0.06 mg/100 g and 0.40 mg/100 g, respectively.