CAJ | 학술논문

食醋风味在很大程度上决定了食醋的品质。食醋风味研究的突破性进展依赖于研究技术的发展。应用固相微萃取、搅拌棒吸附萃取和GC-O技术，食醋中多达53种挥发性成分得到准确定量，雪莉醋的特征风味成分得以确定。电子鼻能准确区分不同的食醋，有望应用于实际生产。国内名醋的主要风味成分已初步确定，但部分风味成分的变化规律研究结果不一致。
식작풍미재흔대정도상결정료식작적품질。식작풍미연구적돌파성진전의뢰우연구기술적발전。응용고상미췌취、교반봉흡부췌취화GC-O기술，식작중다체53충휘발성성분득도준학정량，설리작적특정풍미성분득이학정。전자비능준학구분불동적식작，유망응용우실제생산。국내명작적주요풍미성분이초보학정，단부분풍미성분적변화규률연구결과불일치。
Vinegar flavor to a large extent determines the quality of vinegar.The breakthroughs of research on vinegar flavor depend on the technology development.With solid-phase micro-extraction, stir bar sorptive extraction and GC-O technology,53 kinds of volatiles of in vinegar are accurately quantified and typical aroma substances in sherry vinegar are determined.Electronic nose is able to successfully distinguish different kinds of vinegar,which could be applied in practical production.Key flavor compounds of Chinese famous vinegar are preliminarily evaluated,although the reported change rules of part of these flavor compounds vary.