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首页> 外文期刊>Food Science and Biotechnology >Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation
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Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

机译：使用SPME / GC-MS，电子鼻和感官评估分析具有不同酸度的商业苹果醋的香气成分

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摘要

Aroma compounds of commercial cider vinegars according to their acidity (low, moderate, double-strength, and triple-strength) were comparatively investigated. SPME/GC-MS analysis revealed 8 types of aroma compounds commonly existing in the vinegar including acetic acid. A cider vinegar with moderate acidity showed the most volatile profiles. Electronic nose analysis suggested that the peak at 0.40 s was a component related to total acidity of vinegar. Principal component analysis enabled e-nose to discriminate easily by presenting the separated position depending on total acidity. Significant differences with the acidity were observed in the pungent odor intensity and odor preference. According to the results, the moderate acidity vinegar was revealed to retain most volatile profiles and sensory odor. Compared to sensory evaluation, the analysis using SPME/GC-MS and e-nose provided more distinct patterns on their volatile compounds depending on their acidity, which might be a potential tool in determining the volatile profiles of cider vinegars.
机译：根据酸度（低，中，双强度和三强度）对商业苹果醋的芳香化合物进行了比较研究。 SPME / GC-MS分析显示醋中通常存在8种类型的香气化合物，包括乙酸。中等酸度的苹果醋显示出最易挥发的特性。电子鼻分析表明，在0.40 s处的峰与醋的总酸度有关。主成分分析通过根据总酸度显示分离位置，使电子鼻易于区分。在刺激性气味强度和气味偏好方面观察到与酸度的显着差异。根据结果​​，显示出中等酸度的醋保留了大多数挥发性特征和感官气味。与感官评估相比，使用SPME / GC-MS和电子鼻进行的分析根据其酸度在其挥发性化合物上提供了更多不同的模式，这可能是确定苹果醋挥发性特征的潜在工具。

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