自然发酵柿果醋香气成分的GC/MS分析

采用顶空固相微萃取气相色谱质谱法对自然发酵的柿子原浆果醋中的香气成分进行了分析研究,共分离鉴定了63种化合物,它们分属于酸类、醇类、醛酮类、酯类、酚类、烃类以及少量其他化合物。采用面积归一法对所测的柿果醋的香气成分进行定量分析发现,鉴定的63种化合物量占总挥发性成分的97.99%,酸类占61.25%,醇类占10.91%,醛酮类占9.66%,酯类占8.70%、酚类占6.13%。其中主要酸类成分为以乙酸和异戊酸为主,醇类以β-苯乙醇、异戊醇、萜烯醇为主,醛酮类成分以3-羟基-2-丁酮为主,酯类以乙酸异戊酯为主,酚类以2,4-二叔丁基苯酚为主。这些物质的共同作用形成了自然发酵柿子原浆果醋独特的风味。

Analysis of Flavor Component in Vinegar of Persimmon Virgin Pulp with No Added Microbial Strain by GC/MS

The flavor component in Vinegar of Persimmon Virgin Pulp with no Added Microbial Strain was extracted by solid phase micro-extraction(SPME)and was separated and analyzed by GC-MS.About 63 different compounds were identified including acids,alcohols,aldehydes,ketones,esters,phenols,hydrocarbon and other a few compounds.The percentage of each component was determined by area normalization.All of the compounds accounted for 97.99% of total volatile compositions with acids accounts for 61.25%,alcohols 10.91%,aldehydes and Ketones 9.66%,esters 8.70%,and Phenols 6.13%.Among them,Acetic acid and Butanoic acid,3-methyl-were the main acids;Phenylethyl alcohol,1-Butanol,3-methyl-,3-Cyclohexen-1-ol,4-methyl-1-(1-methylethyl)were the main alcohols.2-butanone,3-hydroxy-was the main ketones.1-Butanol,3-methyl-,acetate was the main esters.Phenol,2,4-bis(1,1-dimethylethyl)-was the main phenols.These above listed components formed the particular flavor of Vinegar of Persimmon Virgin Pulp with no added Microbial Strain.