徐美丽,郭琳琳,王莞欣,李羽嘉,张馨月,马福敏,段翠翠,李晓磊,李丹

• 1:长春大学食品科学与工程学院吉林省教育厅农产品加工重点实验室

摘要(Abstract)：

为探究柠檬醋之间风味化合物的差异，对3个不同品牌的柠檬醋进行研究，评价了其总酸、总糖、挥发性化合物等的含量。经研究发现，品牌B的总糖含量、总酸含量、亮度值(L*值)最大，分别为113.5 mg/mL、1.6 mg/mL和99.46;品牌A的红度值(a*值)、黄度值(b*值)最高；采用气相色谱-离子迁移谱在3种柠檬醋中共检测出67种挥发性化合物，包括酯类14种、酸类5种、醇类10种、酮类7种、醛类8种、杂环类9种、烯类11种、苯类3种；其中，顺-2-辛烯、1-辛烯、异戊醇、正丁酸是含量最大的挥发性化合物，正戊酸、正丁酸、正戊醇是品牌A、B独有的挥发性化合物；丁醛、糠醛、丁酸乙酯是品牌C独有的挥发性化合物。PCA表明气相色谱-离子迁移谱可以很好地区分3个不同品牌的柠檬醋；通过OPLS-DA对VIP值>1的物质进行筛选，确定23种差异挥发性化合物。

关键词(KeyWords)： 柠檬醋;主成分分析;挥发性化合物;气相色谱-离子迁移谱;风味物质

Abstract:

Keywords:

基金项目(Foundation): 吉林省发改委产业技术研究与开发项目(2024C016-1)

作者(Author): 徐美丽,郭琳琳,王莞欣,李羽嘉,张馨月,马福敏,段翠翠,李晓磊,李丹

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