中国谷物醋风味研究进展

食醋是人们生活中不可或缺的调味品,也是世界上应用最为广泛的酸性调味品。中国、日本、韩国等东亚国家的食醋多以高粱、大米、糯米等谷物为原料发酵而成,而欧美、非洲等国家和地区则以水果原料酿造为主。风味是食醋的基本属性,直接影响其品质与受欢迎程度。食醋风味分析主要包括风味物质浓缩与提取、风味物质的定性与定量、特征风味化合物及其贡献度的判定、感官评价等内容。与日本、韩国等国家的谷物醋相比,中国谷物醋由于酿造原料组成多样,工艺复杂,其风味与营养物质组成也非常丰富。中国谷物醋中主要的风味物质包括有机酸、氨基酸、糖类、多酚和黄酮、醇、酯、醛、酮等化合物。重点从食醋风味化学和感官品评方面对中国谷物醋风味研究进行阐述。

Research Progress on Flavor of Chinese Cereal Vinegars

Vinegar is an indispensable condiment in people''s life, the most widely used acid condiment in the world. China, Japan, Korea and other Asian countries mostly use sorghum, rice, glutinous rice and other grains as raw materials to ferment and produce cereal vinegar, while it is mainly brewed using fruit in Europe, America, Africa and other countries and regions. Flavor is the basic attribute of vinegar, which directly affects its quality and popularity. Vinegar flavor analysis methods mainly include concentration and extraction of flavor substances, the qualitative and quantitative of flavor substances, the determination of characteristic flavor compounds and their contribution, sensory evaluation, etc. Compared with Japanese, Korean and other countries''s cereal vinegar, Chinese cereal vinegar has an enriched flavor and nutrient composition due to its diverse brewing raw materials and complex technology. The main flavor substances in Chinese cereal vinegar are organic acids, amino acids, sugars, polyphenols and flavonoids, alcohols, esters, aldehydes, ketones and other compounds. This paper focused on the research progress of Chinese cereal vinegar flavor analysis from the aspects of vinegar flavor chemistry and sensory evaluation.