发酵苹果醋特征风味物质的鉴定及其机理研究

项目名称： 发酵苹果醋特征风味物质的鉴定及其机理研究

项目编号： No.31460449

项目类型： 地区科学基金项目

立项/批准年度： 2015

项目学科： 食品科学、农学基础与作物学

项目作者： 张霁红

作者单位： 甘肃省农业科学院

项目金额： 46万元

中文摘要： 苹果醋发酵过程是一个复杂的微生物转化过程，主要风味物质为味感和嗅感物质，它们共同协同相互作用形成苹果醋特有的风味质量，目前苹果醋特征风味物质及其机理研究尚处于探索阶段。本项目拟采用HPLC、HS-SPME-GC-MS等现代经典仪器分析方法，系统研究发酵苹果醋味感成分和挥发性嗅感成分，通过滋味活度值、嗅闻装置(GC/O)确定风味特征及风味强度，采用主成分分析、聚类分析等方法鉴定出特征风味物质；以高级酯乙酸异戊酯为例，采用外源加标法研究前体物乙酸、异戊醇、蔗糖、氨基酸（亮氨酸）浓度对特征风味物质含量的影响，探索以乙酸异戊酯为例的高级酯的转化、代谢途径；通过对影响特征风味物质合成的相关酶酯氧化酶、醇脱氢酶活性的测定，明确它们之间的相关性，揭示特征风味物质形成机理；为苹果醋产品质量控制及掺伪掺假检测提供理论依据。

中文关键词： 发酵苹果醋；特征风味；物质鉴定；机理研究

英文摘要： The process of apple cider vinegar fermentation is a complex microbial transformation process. The flavor substances mainly include the substance of taste and smell, and the flavor quality of apple cider vinegar is formed by their collaborative effects. Now, apple vinegar flavor substances and their mechanisms are still in the stage of exploration. In this project, HPLC, HS SPME/GC - MS and other modern classical instrument analysis method are applied for determing the fermented apple cider vinegar compounds of taste and volatile, and flavor characteristics and flavor intensity are determined by taste activity value and sniffing device (GC/O). Meanwhile, the characteristic substances of apple cider vinegar flavor are identfied by the methods of principal component analysis and clustering analysis. For senior ester iso-amyl acetate, in order to clear transformation and metabolic pathway of its senior ester, exogenous standard addition method are applied for studying the effect of precursor contents (including amyl acetate concentration of ethanol, sugar, leucine) on the characteristic substances of apple cider vinegar flavor. To clear the correlation between their activities and characteristic substances of flavor and reveal the forming mechanism of characteristic substances, the activity of ester oxidase and alcohol dehydrogenase participated in the esters metabolism are determined in the fermentation process. All of these will provide a theoretical basis for controlling the quality of the apple cider vinegar product and detetming the adulteration.

英文关键词： fermentation of apple cider vinegar;characteristics of flavor;material identification;the mechanism research