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研究了超高压处理对调控镇江香醋香气品质及缩短镇江香醋后熟期的影响作用。新醋经超高压200、400、600MPa分别处理20min后,采用固相微萃取(SPME)与气质联用(GC-MS)技术结合进行香气萃取及检测分析。结果表明:超高压处理对香醋香气有影响,超高压香醋的酸类、醛类、酮类含量均有不同程度下降,醇类则含量增加。400MPa处理20min的样品中,乙酸含量下降30.8%,四甲基吡嗪含量增加8%,3-羟基-2-丁酮含量下降49.7%,乙酸乙酯含量增加21.6%,这与香醋陈酿过程中香气变化的规律较吻合。感官评定表明:超高压处理镇江香醋香气变得柔和,生醋的刺激味减弱,400MPa处理20min的香醋具有典型的镇江香醋风味,其口感与自然放置一年的陈醋相近,这与香气的检测分析结果一致。
The effect of ultra-high pressure treatment on the regulation of the aroma quality of Zhenjiang vinegar and the shortening of the post-ripening period of the vinegar in Zhenjiang was studied. The new vinegar was subjected to ultra-high pressure (200,400,600MPa) for 20min respectively. Then the aroma extraction and detection analysis were carried out by using solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the ultra-high pressure treatment had an impact on the aroma of vinaigrette. The contents of acids, aldehydes and ketones in the super-high pressure balsamic vinegar decreased to some extent, while the content of alcohols increased. The content of acetic acid decreased 30.8%, the content of tetramethylpyrazine increased 8%, the content of 3-hydroxy-2-butanone decreased 49.7% and the content of ethyl acetate increased 21.6% Aroma changes in the law more consistent. Sensory evaluation showed that the ultra-high-pressure treatment of Zhenjiang vinegar aroma softened and the stimulus of vinegar was weakened. The balsamic vinegar treated with 400 MPa for 20 minutes had the typical flavor of Zhenjiang vinegar, which was similar in taste to the vinegar naturally placed for one year, The results of the detection and analysis are consistent.