Analysis Of Shanxi Aged Vinegar Flavor And Quality Improvement

Shanxi aged vinegar is a famous vinegar in China,and it is produced by solid state fermentation process.The product has unique flavor.At present,the analysis of the flavor of Shanxi aged vinegar is still not deep enough.Shanxi aged vinegar lacks the basis for objectively evaluating the flavor,limiting the improvement of product quality.This paper analyzed the main flavor substances in Shanxi aged vinegar,and focused on the analysis of the effect of xunpei conditions on the flavor,which guiding the improvement of the flavor quality of the product.The research results are of great significance to the analysis of the flavoring substances and the optimization of the process of Shanxi aged vinegar.The volatile compounds in Shanxi aged vinegar were analyzed by GC-MS.The non-volatile compounds in Shanxi aged vinegar were analyzed by HPLC,mainly including amino acids,organic acids,and sugars.The sensory evaluation of the volatile flavor substances uses a relative aroma activity value(ROAV)method and creates aroma wheels;the sensory evaluation of the non-volatile flavor substances uses a taste activity value(TAV)method and establishes a taste wheel.This method can be used to intuitively express the sensory composition of Shanxi aged vinegar.It has guiding significance for flavor improvement and process optimization.Examining the effect of temperature,time,and the concentration of acetic acid and lactic acid on the flavor compounds and sensation of vinegar.The experiment determined the best xunpei conditions,that is,the temperature was 97 ?,the time was 3 days,the concentration of acetic acid and lactic acid in pei was 3.999±0.14 g/100g,2.39±0.04 g/100g,respectively.Compared with traditional techniques,the temperature of xunpei technology was scientifically controlled,and the time for xunpei technology was reduced by 2 days.The sensory contribution rates of flower,fruit,roast,sweet,and nutty were increased by 60%,11.7%,77.4%,and 16.2%,respectively.The increase in the overall sensory contribution rate made vinegar more mellow and softer,with a 22-point increase in sensory scores.