The effects of polyethylene (PE) blown film on the quality of aged vinegar were investigated by measuring the dynamic changes of basic physicochemical indexes, amino acids, organic acids and volatile flavor substances of aged vinegar packaging with PE blown film during storage period. The results showed that the contents of total acid and non-volatile acid showed a decreasing trend during storage period, and the contents of amino acid nitrogen, reducing sugar, total ester, salt, soluble unsalted solid, pH, turbidity and baume degree showed a fluctuating trend, among them, the non-volatile acid content decreased the most (35.98%), the increase rate of total ester content was the highest (10.80%). The contents of acetic acid, oxalic acid, citric acid, malic acid, lactic acid and succinic acid decreased, the contents of tartaric acid and pyruvate increased, among them, the decrease rate of citric acid content was the highest (94.98%), the increase rate of pyruvate content was the highest (78.90%). The contents of 17 amino acids all decreased to different degrees, among them, methionine content decreased the most (49.47%). The total types of volatile flavor substances decreased by 15, and ethyl linoleate, vinyl acetate, 4-methylvaleric acid, 3-hydroxy-2-butanone, 2,3,5-trimethyl-6-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5,6- tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2-methyl-3-propyrazine were added. The total content decreased by 18.69%, and most volatile flavor substances contents decreased. In summary, PE blown film packaging had a significant impact on the quality and flavor of aged vinegar.
Key words
aged vinegar /
packaging /
physicochemical index /
amino acid /
organic acid /
volatile flavor substance
{{custom_keyword}} /
{{custom_sec.title}}
{{custom_sec.title}}
{{custom_sec.content}}
References
[1] 朱晨,蒋鑫. 陶瓷包装容器中铅、镉、铜、锌向食醋迁移的研究[J]. 现代食品,2020(18):208-211.
[2] 陈月. 食醋及其包装中有毒有害物质的检测及迁移研究[D]. 太原:山西大学,2012.
[3] 殷丽燕,时惠莲,殷玉洁,等. 双酚A在金属食品包装容器涂层中的迁移规律研究[J]. 食品安全导刊,2022(13):62-65.
[4] 贵阳市南明区市场监督管理局. 南明区市场监督管理局关于不合格食品核查处置情况的通告(2024年第13期)[EB/OL]. (2024-03-12). https://www.nanming.gov.cn/zfbm_0/t20240312_83917056.html.
[5] 晋城市市场监督管理局. 晋城市市场监督管理局行政处罚决定书晋城市监执队罚字〔2023〕14号[EB/OL].(2023-09-18). http://scjgj.jcgov.gov.cn/ztzl_28849/xzcf/202309/t20230926_1860031.html.
[6] 吕艳歌,马海乐,张志燕,等. 山西老陈醋醋酸发酵过程中有机酸的变化分析[J]. 中国酿造,2013,32(5):55-58.
[7] 王修宁,韩丽,张浩,等. 食醋氨基酸指纹图谱的建立及特征分析[J]. 理化检验(化学分册),2016,52(9):1095-1099.
[8] 郑宇,赵翠梅,吴亚楠,等. 山西老陈醋风味物质组成特征及风味轮分析[J]. 食品科学技术学报,2019,37(4):24-34.
[9] 梁楷,闫裕峰,郎繁繁,等. 食醋总酸近红外快速检测方法的研究[J]. 中国酿造,2020,39(2):94-97.
[10] 赵顺华,朱胜虎. 四种传统谷物醋氨基酸组成特征的对比[J]. 中国酿造,2023,42(8):97-102.
[11] 向月华,唐蜜,刘鑫,等. 解读山西老陈醋的化学秘语[J]. 化学教育(中英文),2024,45(1):2-8.
[12] 强敏,吕复强,王韦岗. 地理标志产品镇江香醋主要理化指标影响因素分析[J]. 中国调味品,2018,43(7):154-157.
[13] 孙晓琪,王宏霞,张慧如,等. 山西老陈醋陈酿过程中挥发性香气物质和功能物质的变化规律[J]. 中国酿造,2023,42(3):34-40.
[14] 方冠宇,穆晓静,蒋予箭. 浙江玫瑰醋发酵过程中细菌菌群结构变化与有机酸形成相关性分析[J]. 食品科学,2019,40(22):177-184.
[15] QI W, WANG C, CAO X H, et al.Flavour analysis of Chinese cereal vinegar[J]. IERI Procedia, 2013: 5332-5338.
[16] 陈敏,朱文优,李宇薇,等. 中外传统食醋风味特征及品质指标差异分析[J]. 中国酿造,2024,43(11):26-33.
[17] 纪凤娣,魏巍,陶汇源,等. 传统食醋中有机酸与人体健康[J]. 中国酿造,2021,40(3):11-16.
[18] LIU Q, TANG G Y, ZHAO C N, et al.Antioxidant activities, phenolic profiles, and organic acid contents of fruit vinegars[J]. Antioxidants, 2019, 8(4): 78.
[19] 吴亚楠,李林洁,刘小菁,等. 传统食醋主要有机酸组成综述及其风味特征分析[J]. 中国调味品,2021,46(1):161-165.
[20] 陈旭峰,朱丹,郭宏萍,等. 山西老陈醋酿造过程中理化指标动态变化及新淋醋品质分析[J]. 中国酿造,2021,40(12):52-57.
[21] 王争争,张磊,李婷,等. 不同陈酿期山西老陈醋中氨基酸成分的变化研究[J]. 食品工程,2015(2):52-54,64.
[22] 张婷,杨波,罗瑞明,等. 苦苦菜发酵过程中主要发酵菌种及滋味物质的变化[J]. 食品与机械,2015,31(3):23-27.
[23] 梁楷,王宏霞,孙晓琪,等. 不同陈酿年份市售山西老陈醋理化指标、风味和功能成分的比较[J]. 中国酿造,2023,42(3):41-46.
[24] 王旭苹. 山西老陈醋熏醅过程中香气成分动态变化的研究[D]. 太原:山西大学,2014.
[25] ZHOU Z, LIU S, KONG X, et al.Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry[J]. J Chromatogr A, 2017, 1487: 218-226.
[26] 申瑾,夏瑶瑶,梁楷,等. 老陈醋醋酸发酵不同翻醅方式醋醅特性的动态变化分析[J]. 中国酿造,2023,42(11):134-139.
[27] 朱宏. 山西老陈醋挥发性成分和流变性质的研究[D]. 北京:中国农业大学,2016.
[28] 沈广玥. 食醋风味及其与发酵工艺的相关性分析[D]. 天津:天津科技大学,2023.
[29] 叶博文,闵恺,包晓丽. 中国传统食醋香气物质分析研究进展[J]. 应用技术学报,2023,23(4):341-348.
[30] 薛虎贵. 陈醋发酵过程中风味物质变化及微生物群落分析[D]. 太原:山西大学,2023.
[31] 郭鑫磊,王宏霞,施明丽,等. 不同陈酿年份四大名醋有机酸及挥发性风味物质比较分析[J]. 中国酿造,2023,42(7):58-64.
{{custom_fnGroup.title_en}}
Footnotes
{{custom_fn.content}}
PDF(1496 KB)
