Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars

被引：43

作者：

Su, Min-Sheng ^{[1
]}

Chien, Po-Jung ^{[2
]}

机构：

[1] Yuanpei Univ, Dept Food Sci, Hsinchu 300, Taiwan

[2] Chinese Culture Univ, Dept Hort & Biotechnol, Taipei 11114, Taiwan

来源：

FOOD CHEMISTRY | 2010年 / 119卷 / 03期

关键词：

Rabbiteye blueberry; Osme; Vinegar; Acetification; Aroma impact component; VOLATILE COMPONENTS; GAS-CHROMATOGRAPHY; WINE VINEGARS; IDENTIFICATION;

D O I：

10.1016/j.foodchem.2009.07.053

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aroma impact components of the rabbiteye blueberry vinegars made from wine fermented without skin-contact (JV), wine fermented with skin-contact (WV). or blueberries (BV) were evaluated. Headspace volatiles were isolated by solid-phase microextraction (SPME). Headspace volatiles were analysed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GCO). The potent odourants were evaluated by the 'Osme' method. Acetic acid, 2/3-methyl-butanoic acid, phenethyl acetate, 2-phenylethanol, octanoic acid, eugenol, and phenylacetic acid were the most important aroma-active compounds identified in all three treatments. The contributions of these compounds to each sample were different. There were more aroma-active compounds identified from the BV than from the other two treatments. The type of fermentation impacts the aroma components of rabbiteye blueberry vinegars. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：923 / 928

页数：6

共 21 条

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