镇江香醋挥发性成分分析及醋龄的识别研究
|
摘要
镇江香醋是我国典型的传统发酵食品,以“色、香、酸、醇、浓”的特点,享誉国内外。香是镇江香醋最重要的的感官品质之一,是醋中多种挥发性成分共同作用的结果,但目前对镇江香醋挥发性成分的研究还有待进一步深入,如它们在生产和陈酿过程中有何变化规律,哪些具有香气活性,它们与香醋质量或醋龄的关系等。本研究以固相微萃取(SPME)、气相色谱-质谱联用(GC-MS)技术和气相色谱嗅觉测量技术(GC-O)从生产过程到陈酿过程,从整体挥发性成分到对香醋香气起直接贡献的香气活性成分,全面解析镇江香醋香气的产生和演变以及醋龄对其的影响。此外,目前市场上镇江香醋醋龄标注混乱,亟待需要科学准确的方法进行规范和识别。本研究利用不同醋龄镇江香醋中的挥发性成分、香气活性成分及其香气活性值(OAV)以及电子感官分析技术(电子鼻和电子舌技术及其融合技术)对不同醋龄的镇江香醋进行分析,建立相应的醋龄识别方法,以实现镇江香醋醋龄的准确区分和快速判别。本论文的主要研究内容如下：
1.镇江香醋挥发性成分生产过程中的变化研究。通过SPME-GC-MS分析了镇江香醋各生产阶段(含辅料)的挥发性成分。共检测到108种挥发性成分,酯类化合物种类最多,其次是杂环化合物。由于固态醋醅的环境极利于产酯酵母的增殖和发酵,大量酯类物质在醋酸发酵中期的醋醅中含量达到最大值；除糠醛外,镇江香醋生产阶段产生的杂环化合物大都含量较低,主要来自原料的蒸煮、炒米色和煎醋阶段。乙酸、3-甲基丁酸、2-甲基丁酸和己酸以及乙醇、苯乙醇、3-甲基丁醇和2-甲基丁醇是镇江香醋生产过程中主要的酸和醇类物质,分别主要产生于醋酸发酵和酒精发酵阶段。短链脂肪醛主要产生于原料的蒸煮(液化和糖化),镇江香醋糖化以及炒米色和煎醋均需加热处理,有利苯甲醛和苯乙醛两种芳香醛的生成。2,3-丁二酮和3-羟基-2-丁酮是镇江香醋生产过程中产生的两种最主要的酮类物质,是四甲基吡嗪合成的前体物质。醋酸发酵阶段尤其是醋酸发酵后期是3-羟基-2-丁酮生成的主要阶段,固态醋酸发酵有利于3-羟基-2-丁酮的生成。
2.不同醋龄镇江香醋挥发性成分的变化研究。采用SPME-GC-MS分析了新醋以及醋龄为6、12、18、48和78个月的6种醋龄镇江香醋中挥发性成分含量的变化。①88种挥发性成分被确定,杂环类化合物和酯类化合物种类最多,分别达到27种和18种。随着醋龄的增加,镇江香醋挥发性成分个数呈现不断增加的趋势。陈酿对镇江香醋挥发性成分中的酸类化合物总体影响较少,大多数醇类化合物含量在新醋中明显高于经过陈酿的镇江香醋,陈酿有利于乙酸乙酯等多种酯类物质含量的增加。苯乙醇、苯甲醛、3-羟基-2-丁酮、2,3-丁二酮、乙酸苯乙酯和乙酸乙酯分别是镇江香醋中含量最高的醇、醛、酮和酯类物质。②镇江香醋中2-甲基丁醇/3-甲基丁醇含量比值具有较好的稳定性,可以作为镇江香醋真伪鉴别的参考。③杂环化合物在镇江香醋陈酿过程中变化最为显著,随醋龄的增加杂环化合物个数明显增加,这种变化主要由吡嗪和恶唑类化合物引起。杂环化合物中吡嗪种类最多,大都随醋龄增加含量明显增加。2-乙基-4,5-二甲基恶唑等四种恶唑类化合物在镇江香醋中首次发现,恶唑类化合物随镇江香醋醋龄增加含量显著增加。杂环化合物种类丰富、含量较高是形成镇江香醋特别是醋龄较长的镇江香醋特有风味的重要原因。④苯甲醛、三甲基吡嗪、2,6-二乙基吡嗪、四甲基吡嗪、三甲基恶唑能较好的表征镇江香醋醋龄的变化,它们可以作为镇江香醋醋龄变化的重要标志物。
3.不同醋龄镇江香醋香气活性成分的研究。①利用DB-WAX和DB-5MS两种不同极性色谱柱通过香气提取稀释分析法(AEDA)对新醋、醋龄12、48和78个月四种醋龄镇江香醋香气活性成分进行分析。首次发现了两种香气活性成分,其中一种为3-甲硫基丙醛,虽含量极少(低于GC-MS仪器检测限),但对镇江香醋特有香气具有极其重要的贡献(香气稀释因子(FD因子)≥2048)；另一种为2-乙基-4,5-二甲基恶唑,镇江香醋醋龄对其有极其显著的影响,随醋龄增加其FD因子有明显的增加。②将AEDA和直接强度法两种嗅闻分析方法结合分析了四种不同醋龄镇江香醋的香气活性成分,发现香气活性成分中3-甲基丁醛、2,3-丁二酮、3-甲基丁酸在四种醋龄中香气强度≥3,同时FD≥256,它们是镇江香醋香气最基本的组成成分。③基于GC-O的嗅闻结果表明,新醋和经过陈酿的镇江香醋香气轮廓差异非常明显,杂环化合物(大都具有杏仁味和药味,且气味强烈)和酯类(大都具有果香和甜味,气味较柔和)的差异尤其是杂环化合物的差异是不同醋龄镇江香醋特征香气差异最主要的原因之一。
4.基于挥发性成分和香气活性成分的不同醋龄镇江香醋的识别研究。①对不同醋龄镇江香醋中挥发性成分含量和香气活性成分OAV值的数据进行主成分分析(PCA)和聚类分析(CA),结果表明新醋和醋龄较长的镇江香醋区分明显,对陈酿时间较短醋龄较接近的镇江香醋区分不十分理想。此外,比较两种方法的PCA和CA结果可以看出,镇江香醋短时陈酿的过程中,挥发性成分的变化主要是一些对其特征香气贡献较小的组分。②基于挥发性成分和基于香气活性成分的线性判别分析(LDA)均能有效将6种不同醋龄镇江香醋区分开,其训练集和测试集总体识别率均达到100%。但基于香气活性成分的LDA能更清晰地反映不同醋龄镇江香醋之间的变化,更准确的表征不同醋龄镇江香醋之间的内在联系。
5.基于电子感官分析技术的不同醋龄镇江香醋的识别研究。利用电子鼻和电子舌及两者的融合技术对6种不同醋龄镇江香醋进行识别。①在基于电子鼻的醋龄识别研究中,分别用LDA、支持向量机(SVM)和反向传播神经网络(BPNN)三种模式识别方法进行醋龄识别建模,结果表明,BPNN要略优于LDA和SVM方法,其训练集和测试集识别正确率分别为98.75%和97.5%。②基于电子舌的不同醋龄镇江香醋LDA识别模型和基于电子鼻和电子舌信息融合后的LDA识别模型均能有效区分6种不同醋龄的镇江香醋,其训练集和测试集的正确率均达到100%,但电子鼻和电子舌信息融合后的LDA识别模型中相同醋龄样本的集中度显著提高,不同醋龄镇江香醋之间界限更为明显。
Zhenjiang aromatic vinegar is Chinese typical fermentative food. It is famous for its color, aroma, acid, mellowness and denseness. Aroma is one of the most important sensory qualities of Zhenjiang aromatic vinegar, which is the result of kinds of volatile components in vinegar. But the present research on the he volatile compents of Zhenjiang aroimatic vinegar remains to be further in-depth,such as how do they change in the production and aging process,which have the odour activity,and what they have relations to the quality of Zhenjiang aromatic vinegar and vinegar ages and so on.This study had an comprehensive analysis on the generation and evolution of aroma of Zhenjiang aromatic vinegar and the influence of vinegar ages to the aroma, using Solid phase micro extraction (SPME), Gas chromatography-mass spectrometry (GC-MS) and GC-Olfactometry(GC-O),from production process to aging process,from the overall volatile compounds to the odour active compounds which has direct effect on the aroma. In addition, the ages of vinegar were marked confusedly currently on the market, so, we urgently need scientific ways to correct and recognize the ages of vinegar. We used volatile components of different ages of vinegar, odour active compounds and their odour activity value (OAV) and electronic sensory technology(electronic nose,electronic tongue and the fusion of two techniques) to tell differences from different ages of vinegar and to build up some corresponding methods to identify vinegar age.So wo can discriminate the ages of Zhenjiang aromatic vinegar correctly and rapidly.The main contents of this paper were as follows:
1. Study on the volatile components in Zhenjiang vinegar changes in the process of production. By using SPME-GC-MS, we analyzed volatile compositions of Zhenjiang aromatic vinegar during each production stage (including accessories). Totally108kinds of volatile components were detected, in which, esters were most, and followed by heterocyclic compounds. Because the environment of solid-state vinegar is very conducive to the proliferation and fermentation of yeasts, the number of esters reached the maximum in the fermentation medium term of the acetic acid fermentation; Besides furfural, the contents of most heterocyclic compounds were very low in production stage of Zhenjiang vinegar, mainly from the cooking of raw material,"Chaomi" color and the fried phase of vinegar. Acetic acid,3-methyl butanoic acid,2-methyl butanoic acid and hexanoic acid and ethanol, Phenylethanol,3-methyl-1-butanol and2-methyl-1-butanol were the main acid and alcohol compounds in the production of Zhenjiang aromatic vinegar, respectively mainly produced in the alcohol fermentation and the acetic acid fermentation stage. Short chain fatty aldehyde was mainly produced in the raw material of cooking (liquefaction and saccharification). Zhenjiang vinegar's saccharification and "Chaomi" color and the fried phase of vinegar all requried the heat treatment, which is good for the generation of two kinds of aromatic aldehyde namely benzaldehyde and phenylacetaldehyde..2,3-butanedione and3-hydroxy-2-butanone were the main two kinds of material of ketones in the production process of Zhenjiang vinegar, and the precursor compounds from the synthesis of tetramethyl pyrazine. Acetic acid fermentation stage especially the late stage were the main stage of generation of3-hydroxy-2-butanone. The solid-state acetic acid fermentation avails the production of3-hydroxy-2-butanone.
2. Study on the changes of volatile composition of different ages of Zhenjiang vinegar.By using SPME-GC-MS,we analyzed the changes of contents of volatile components of Zhenjiang aromatic vinegar in6kinds of different vinegar ages of the new vinegar and the age of6,12,18,48and78months.①88kinds of volatile components were identified and heterocyclic compounds and ester compounds were most which respectively reached27and18kinds.With the increase of ages of vinegar, the number of volatile component of Zhenjiang vinegar increased. Overall aging of Zhenjiang aromatic vinegar had less influences on the acid compounds of volatile components, most of the alcohol content were significantly higher in the new vinegar than in the aging of Zhenjiang aromatic vinegar, Aging is conducive to the increase of content of ethyl acetate and some other ester. Phenylethanol, benzaldehyde,3-hydroxy-2-butanone,2,3-butanedione, phenyl ethyl acetate and ethyl acetate were the highest content of alcohols,aldehydes,ketones and esters of Zhenjiang aromatic vinegar respectively.②2-methyl-l-butanol/3-methyl-1-butanol contents'ratio in Zhenjiang vinegar had good stability, which could as a reference to identify the authenticity of Zhenjiang vinegar's.③The change of heterocyclic compounds was the most significant in the aging process of Zhenjiang aromatic vinegar. With the increase of age of Zhenjiang aromatic vinegar, the number of heterocyclic compounds increased significantly. The change was mainly caused by pyrazine and oxazole compounds. Pyrazines are the most substance in heterocyclic compounds, most of their contents increased obviously with the increase of age of vinegar.2-ethyl-4,5-dimethyl oxazole and other three kinds of oxazole compounds were firstly discovered in Zhenjiang vinegar in this work. The content of oxazole compounds increased significantly with age. The various varieties and high content of heterocyclic compounds were the important reasons for the characteristic flavor and odor of Zhenjiang vinegar especially the vinegar with larger age.④Benzaldehyde, trimethyl pyrazine,,2,6-diethyl pyrazine, tetramethylpyrazine, trimethyl oxazole can better characterize the change of the age of Zhenjiang aromatic vinegar, which can serve as important marker of the changes of age of Zhenjiang vinegar.
3. Study on the odour active compounds of Zhenjiang vinegar with different ages.①The DB-WAX and DB-5MS as two different polarity columns, combined with AEDA, were simultaneously used for the analysis of odour active compounds in Zhenjiang vinegar with four different ages of the new vinegar and the age of12,48and78months.Two odour active compounds were firstly discovered in Zhenjiang vinegar,one was3-(methylthio)-propanal whose content was rare (less than GC-MS instrument detection limit) but extremely important to the unique aroma of Zhenjiang vinegar (aroma dilution factor (FD)>2048).Another was2-ethyl-4,5-dimethyl oxazole, whose FD factor was obviously increased with age of Zhenjiang aromatic vinegar.②AEDA and direct strength method, as two sniffing analysis methods, were used and combined to analyze the odour active compounds in Zhenjiang aromatic vinegar with four different ages. It was found that3-methyl-butanal,2,3-butanedione and3-methyl butanoic acid in the four different ages of vinegar, whose aroma intensity≥3and FD>256, were the basic components in Zhenjiang aromatic vinegar's aroma.③The results of GC-O showed that differences of the flavor profile between the new vinegar and the aging vinegar were very apparent.The differences of heterocyclic compounds (mostly with almond flavor and taste, and strong smell) and esters with softer (mostly with fruity and sweet, and softer smell), especially the heterocyclic compounds, which were one of the main reasons for the characteristic differences of Zhenjiang aromatic vinegar's flavors with different ages.
4. Study on the recognition of different ages of Zhenjiang aromatic vinegar based on the volatile constituents and odour active compounds.①The contents of volatile components and the OAV of the odour active compounds in Zhenjiang aromatic vinegars with different ages were analyzed by principal component analysis (PCA) and cluster analysis (CA),the results showed that the new vinegar and the long aged ones could be distinguished from other ages obviously, but the result was not very ideal for identifying the vinegars with short aging time and close ages.In addition, compared results of PC A and CA, it can be seen that the change of volatile components is mainly related with some components which make small contributions to the characteristic aroma in the short aging process of vinegar.②According to volatile components and the odour active compounds, LDA on can effectively separate the Zhenjiang aromatic vinegars with6different ages. The recognition rate in the training set and testing set reach was achieved with100%respectively. But the LDA result based on odour active compounds could more clearly reflect the different changes between Zhenjiang vinegar of different ages and show more accurate characterizations of the internal relations between them.
5. Study on the recognition of Zhenjiang aromatic vinegar with different ages using the electronic sensory technology. Electronic nose and electronic tongue were combined to analyze the Zhenjiang aromatic vinegar with6different ages.①In the recognition of different ages of Zhenjiang aromatic vinegar using electronic nose technique, LDA, support vector machine (SVM) and back-propagation neural network (BPNN) were used to build up models to recognize vinegar age.The result showed that the performance of BPNN was better than that of LDA and SVM,whose recognition accuracy rate in the training set and test set achieved98.75%和97.5%respectively.②Electronic tongue with LDA model and multi-sensor fusion (electronic nose and electronic tongue) with LDA model could distinguish the6different ages of Zhenjiang vinegar. The identification rate in the training set and testing set of these models all achieved100%; however, samples from the same age gathered closer in multi-sensor fusion (electronic nose and electronic tongue) with LDA model, and the boundaries between different groups were more obvious.
1.镇江香醋挥发性成分生产过程中的变化研究。通过SPME-GC-MS分析了镇江香醋各生产阶段(含辅料)的挥发性成分。共检测到108种挥发性成分,酯类化合物种类最多,其次是杂环化合物。由于固态醋醅的环境极利于产酯酵母的增殖和发酵,大量酯类物质在醋酸发酵中期的醋醅中含量达到最大值；除糠醛外,镇江香醋生产阶段产生的杂环化合物大都含量较低,主要来自原料的蒸煮、炒米色和煎醋阶段。乙酸、3-甲基丁酸、2-甲基丁酸和己酸以及乙醇、苯乙醇、3-甲基丁醇和2-甲基丁醇是镇江香醋生产过程中主要的酸和醇类物质,分别主要产生于醋酸发酵和酒精发酵阶段。短链脂肪醛主要产生于原料的蒸煮(液化和糖化),镇江香醋糖化以及炒米色和煎醋均需加热处理,有利苯甲醛和苯乙醛两种芳香醛的生成。2,3-丁二酮和3-羟基-2-丁酮是镇江香醋生产过程中产生的两种最主要的酮类物质,是四甲基吡嗪合成的前体物质。醋酸发酵阶段尤其是醋酸发酵后期是3-羟基-2-丁酮生成的主要阶段,固态醋酸发酵有利于3-羟基-2-丁酮的生成。
2.不同醋龄镇江香醋挥发性成分的变化研究。采用SPME-GC-MS分析了新醋以及醋龄为6、12、18、48和78个月的6种醋龄镇江香醋中挥发性成分含量的变化。①88种挥发性成分被确定,杂环类化合物和酯类化合物种类最多,分别达到27种和18种。随着醋龄的增加,镇江香醋挥发性成分个数呈现不断增加的趋势。陈酿对镇江香醋挥发性成分中的酸类化合物总体影响较少,大多数醇类化合物含量在新醋中明显高于经过陈酿的镇江香醋,陈酿有利于乙酸乙酯等多种酯类物质含量的增加。苯乙醇、苯甲醛、3-羟基-2-丁酮、2,3-丁二酮、乙酸苯乙酯和乙酸乙酯分别是镇江香醋中含量最高的醇、醛、酮和酯类物质。②镇江香醋中2-甲基丁醇/3-甲基丁醇含量比值具有较好的稳定性,可以作为镇江香醋真伪鉴别的参考。③杂环化合物在镇江香醋陈酿过程中变化最为显著,随醋龄的增加杂环化合物个数明显增加,这种变化主要由吡嗪和恶唑类化合物引起。杂环化合物中吡嗪种类最多,大都随醋龄增加含量明显增加。2-乙基-4,5-二甲基恶唑等四种恶唑类化合物在镇江香醋中首次发现,恶唑类化合物随镇江香醋醋龄增加含量显著增加。杂环化合物种类丰富、含量较高是形成镇江香醋特别是醋龄较长的镇江香醋特有风味的重要原因。④苯甲醛、三甲基吡嗪、2,6-二乙基吡嗪、四甲基吡嗪、三甲基恶唑能较好的表征镇江香醋醋龄的变化,它们可以作为镇江香醋醋龄变化的重要标志物。
3.不同醋龄镇江香醋香气活性成分的研究。①利用DB-WAX和DB-5MS两种不同极性色谱柱通过香气提取稀释分析法(AEDA)对新醋、醋龄12、48和78个月四种醋龄镇江香醋香气活性成分进行分析。首次发现了两种香气活性成分,其中一种为3-甲硫基丙醛,虽含量极少(低于GC-MS仪器检测限),但对镇江香醋特有香气具有极其重要的贡献(香气稀释因子(FD因子)≥2048)；另一种为2-乙基-4,5-二甲基恶唑,镇江香醋醋龄对其有极其显著的影响,随醋龄增加其FD因子有明显的增加。②将AEDA和直接强度法两种嗅闻分析方法结合分析了四种不同醋龄镇江香醋的香气活性成分,发现香气活性成分中3-甲基丁醛、2,3-丁二酮、3-甲基丁酸在四种醋龄中香气强度≥3,同时FD≥256,它们是镇江香醋香气最基本的组成成分。③基于GC-O的嗅闻结果表明,新醋和经过陈酿的镇江香醋香气轮廓差异非常明显,杂环化合物(大都具有杏仁味和药味,且气味强烈)和酯类(大都具有果香和甜味,气味较柔和)的差异尤其是杂环化合物的差异是不同醋龄镇江香醋特征香气差异最主要的原因之一。
4.基于挥发性成分和香气活性成分的不同醋龄镇江香醋的识别研究。①对不同醋龄镇江香醋中挥发性成分含量和香气活性成分OAV值的数据进行主成分分析(PCA)和聚类分析(CA),结果表明新醋和醋龄较长的镇江香醋区分明显,对陈酿时间较短醋龄较接近的镇江香醋区分不十分理想。此外,比较两种方法的PCA和CA结果可以看出,镇江香醋短时陈酿的过程中,挥发性成分的变化主要是一些对其特征香气贡献较小的组分。②基于挥发性成分和基于香气活性成分的线性判别分析(LDA)均能有效将6种不同醋龄镇江香醋区分开,其训练集和测试集总体识别率均达到100%。但基于香气活性成分的LDA能更清晰地反映不同醋龄镇江香醋之间的变化,更准确的表征不同醋龄镇江香醋之间的内在联系。
5.基于电子感官分析技术的不同醋龄镇江香醋的识别研究。利用电子鼻和电子舌及两者的融合技术对6种不同醋龄镇江香醋进行识别。①在基于电子鼻的醋龄识别研究中,分别用LDA、支持向量机(SVM)和反向传播神经网络(BPNN)三种模式识别方法进行醋龄识别建模,结果表明,BPNN要略优于LDA和SVM方法,其训练集和测试集识别正确率分别为98.75%和97.5%。②基于电子舌的不同醋龄镇江香醋LDA识别模型和基于电子鼻和电子舌信息融合后的LDA识别模型均能有效区分6种不同醋龄的镇江香醋,其训练集和测试集的正确率均达到100%,但电子鼻和电子舌信息融合后的LDA识别模型中相同醋龄样本的集中度显著提高,不同醋龄镇江香醋之间界限更为明显。
Zhenjiang aromatic vinegar is Chinese typical fermentative food. It is famous for its color, aroma, acid, mellowness and denseness. Aroma is one of the most important sensory qualities of Zhenjiang aromatic vinegar, which is the result of kinds of volatile components in vinegar. But the present research on the he volatile compents of Zhenjiang aroimatic vinegar remains to be further in-depth,such as how do they change in the production and aging process,which have the odour activity,and what they have relations to the quality of Zhenjiang aromatic vinegar and vinegar ages and so on.This study had an comprehensive analysis on the generation and evolution of aroma of Zhenjiang aromatic vinegar and the influence of vinegar ages to the aroma, using Solid phase micro extraction (SPME), Gas chromatography-mass spectrometry (GC-MS) and GC-Olfactometry(GC-O),from production process to aging process,from the overall volatile compounds to the odour active compounds which has direct effect on the aroma. In addition, the ages of vinegar were marked confusedly currently on the market, so, we urgently need scientific ways to correct and recognize the ages of vinegar. We used volatile components of different ages of vinegar, odour active compounds and their odour activity value (OAV) and electronic sensory technology(electronic nose,electronic tongue and the fusion of two techniques) to tell differences from different ages of vinegar and to build up some corresponding methods to identify vinegar age.So wo can discriminate the ages of Zhenjiang aromatic vinegar correctly and rapidly.The main contents of this paper were as follows:
1. Study on the volatile components in Zhenjiang vinegar changes in the process of production. By using SPME-GC-MS, we analyzed volatile compositions of Zhenjiang aromatic vinegar during each production stage (including accessories). Totally108kinds of volatile components were detected, in which, esters were most, and followed by heterocyclic compounds. Because the environment of solid-state vinegar is very conducive to the proliferation and fermentation of yeasts, the number of esters reached the maximum in the fermentation medium term of the acetic acid fermentation; Besides furfural, the contents of most heterocyclic compounds were very low in production stage of Zhenjiang vinegar, mainly from the cooking of raw material,"Chaomi" color and the fried phase of vinegar. Acetic acid,3-methyl butanoic acid,2-methyl butanoic acid and hexanoic acid and ethanol, Phenylethanol,3-methyl-1-butanol and2-methyl-1-butanol were the main acid and alcohol compounds in the production of Zhenjiang aromatic vinegar, respectively mainly produced in the alcohol fermentation and the acetic acid fermentation stage. Short chain fatty aldehyde was mainly produced in the raw material of cooking (liquefaction and saccharification). Zhenjiang vinegar's saccharification and "Chaomi" color and the fried phase of vinegar all requried the heat treatment, which is good for the generation of two kinds of aromatic aldehyde namely benzaldehyde and phenylacetaldehyde..2,3-butanedione and3-hydroxy-2-butanone were the main two kinds of material of ketones in the production process of Zhenjiang vinegar, and the precursor compounds from the synthesis of tetramethyl pyrazine. Acetic acid fermentation stage especially the late stage were the main stage of generation of3-hydroxy-2-butanone. The solid-state acetic acid fermentation avails the production of3-hydroxy-2-butanone.
2. Study on the changes of volatile composition of different ages of Zhenjiang vinegar.By using SPME-GC-MS,we analyzed the changes of contents of volatile components of Zhenjiang aromatic vinegar in6kinds of different vinegar ages of the new vinegar and the age of6,12,18,48and78months.①88kinds of volatile components were identified and heterocyclic compounds and ester compounds were most which respectively reached27and18kinds.With the increase of ages of vinegar, the number of volatile component of Zhenjiang vinegar increased. Overall aging of Zhenjiang aromatic vinegar had less influences on the acid compounds of volatile components, most of the alcohol content were significantly higher in the new vinegar than in the aging of Zhenjiang aromatic vinegar, Aging is conducive to the increase of content of ethyl acetate and some other ester. Phenylethanol, benzaldehyde,3-hydroxy-2-butanone,2,3-butanedione, phenyl ethyl acetate and ethyl acetate were the highest content of alcohols,aldehydes,ketones and esters of Zhenjiang aromatic vinegar respectively.②2-methyl-l-butanol/3-methyl-1-butanol contents'ratio in Zhenjiang vinegar had good stability, which could as a reference to identify the authenticity of Zhenjiang vinegar's.③The change of heterocyclic compounds was the most significant in the aging process of Zhenjiang aromatic vinegar. With the increase of age of Zhenjiang aromatic vinegar, the number of heterocyclic compounds increased significantly. The change was mainly caused by pyrazine and oxazole compounds. Pyrazines are the most substance in heterocyclic compounds, most of their contents increased obviously with the increase of age of vinegar.2-ethyl-4,5-dimethyl oxazole and other three kinds of oxazole compounds were firstly discovered in Zhenjiang vinegar in this work. The content of oxazole compounds increased significantly with age. The various varieties and high content of heterocyclic compounds were the important reasons for the characteristic flavor and odor of Zhenjiang vinegar especially the vinegar with larger age.④Benzaldehyde, trimethyl pyrazine,,2,6-diethyl pyrazine, tetramethylpyrazine, trimethyl oxazole can better characterize the change of the age of Zhenjiang aromatic vinegar, which can serve as important marker of the changes of age of Zhenjiang vinegar.
3. Study on the odour active compounds of Zhenjiang vinegar with different ages.①The DB-WAX and DB-5MS as two different polarity columns, combined with AEDA, were simultaneously used for the analysis of odour active compounds in Zhenjiang vinegar with four different ages of the new vinegar and the age of12,48and78months.Two odour active compounds were firstly discovered in Zhenjiang vinegar,one was3-(methylthio)-propanal whose content was rare (less than GC-MS instrument detection limit) but extremely important to the unique aroma of Zhenjiang vinegar (aroma dilution factor (FD)>2048).Another was2-ethyl-4,5-dimethyl oxazole, whose FD factor was obviously increased with age of Zhenjiang aromatic vinegar.②AEDA and direct strength method, as two sniffing analysis methods, were used and combined to analyze the odour active compounds in Zhenjiang aromatic vinegar with four different ages. It was found that3-methyl-butanal,2,3-butanedione and3-methyl butanoic acid in the four different ages of vinegar, whose aroma intensity≥3and FD>256, were the basic components in Zhenjiang aromatic vinegar's aroma.③The results of GC-O showed that differences of the flavor profile between the new vinegar and the aging vinegar were very apparent.The differences of heterocyclic compounds (mostly with almond flavor and taste, and strong smell) and esters with softer (mostly with fruity and sweet, and softer smell), especially the heterocyclic compounds, which were one of the main reasons for the characteristic differences of Zhenjiang aromatic vinegar's flavors with different ages.
4. Study on the recognition of different ages of Zhenjiang aromatic vinegar based on the volatile constituents and odour active compounds.①The contents of volatile components and the OAV of the odour active compounds in Zhenjiang aromatic vinegars with different ages were analyzed by principal component analysis (PCA) and cluster analysis (CA),the results showed that the new vinegar and the long aged ones could be distinguished from other ages obviously, but the result was not very ideal for identifying the vinegars with short aging time and close ages.In addition, compared results of PC A and CA, it can be seen that the change of volatile components is mainly related with some components which make small contributions to the characteristic aroma in the short aging process of vinegar.②According to volatile components and the odour active compounds, LDA on can effectively separate the Zhenjiang aromatic vinegars with6different ages. The recognition rate in the training set and testing set reach was achieved with100%respectively. But the LDA result based on odour active compounds could more clearly reflect the different changes between Zhenjiang vinegar of different ages and show more accurate characterizations of the internal relations between them.
5. Study on the recognition of Zhenjiang aromatic vinegar with different ages using the electronic sensory technology. Electronic nose and electronic tongue were combined to analyze the Zhenjiang aromatic vinegar with6different ages.①In the recognition of different ages of Zhenjiang aromatic vinegar using electronic nose technique, LDA, support vector machine (SVM) and back-propagation neural network (BPNN) were used to build up models to recognize vinegar age.The result showed that the performance of BPNN was better than that of LDA and SVM,whose recognition accuracy rate in the training set and test set achieved98.75%和97.5%respectively.②Electronic tongue with LDA model and multi-sensor fusion (electronic nose and electronic tongue) with LDA model could distinguish the6different ages of Zhenjiang vinegar. The identification rate in the training set and testing set of these models all achieved100%; however, samples from the same age gathered closer in multi-sensor fusion (electronic nose and electronic tongue) with LDA model, and the boundaries between different groups were more obvious.
引文
[1]沈志远.镇江香醋[M].香港：香港医药出版社,2007.
[2]GB/T 18623-2011,地理标志产品镇江香醋[S].北京：中国标准出版社,2011.
[3]Akakabe, Y., Tamura, Y., Iwamoto, S., et al.Volatile organic compounds with characteristic odor in bamboo vinegar[J]. Bioscience, biotechnology, and biochemistry,2006,70(11):2797-2799.
[4]Ubeda, C., Callejon, R.M., Troncoso, A. M., et al. Characterization of odour active compounds in strawberry vinegars[J]. Flavour and Fragrance Journal,2012,27:313-321.
[5]宋焕禄.食品风味化学[M].北京：化学工业出版社,2007.
[6]Ubeda, C., Callejon, R.M., Hidalgo, C., et al. Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography-ass spectrometry method[J]. Food Research International,2011,44:259-268.
[7]] Manzini, S., Durante, C., Baschieri, C., et al. Optimization of a Dynamic Headspace-Thermal Desorption-Gas Chromatography/Mass Spectrometry procedure for the determination of furfurals in vinegars[J]. Talanta,2011,85:863-869.
[8]刘贞诚,耿予欢,李国基.荔枝果醋产品中挥发性成分的分离与鉴定[J].食品与发酵工业2011,37(8)：170-174.
[9]王进,崔宇,王志勇,等.两种前处理方法分析竹醋液挥发性成分的比较[J].食品科学,2011,32(18)：198-201.
[10]陈林利,黄晓佳,袁东星.搅拌棒固相萃取的研究进展[J].色谱,2011,29(5)：375-381.
[11]禹春鹤,胡斌,江祖成.搅拌棒吸附萃取研究进展[J].分析化学,2006,34：289-294.
[12]许志刚,胡玉玲,李攻科.搅拌棒吸附萃取技术的研究进展[J].分析化学,2011,39：1766-1773.
[13]Marrufo Curtido, A., Cejudo-Bastante, M.J., Duran Guerrero, E., et al. Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE-GC-MS)[J]. LWT-Food Science and Technology, 2012,47:332-341.
[14]Cejudo-Bastante, M., Duran, E., Castro, R., et al. Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits[J]. LWT-Food Science and Technology,2013,50:469-479.
[15]Duran Guerrero, E., Natera Marin, R., Castro Mejias, R., et al. Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars[J]. Journal of Chromatography A,2006,1104:47-53.
[16]Cejudo-Bastante, M., Duran-Guerrero, E., Natera-Marin, R., et al. Characterisation of commercial aromatised vinegars:phenolic compounds, volatilecomposition and antioxidant activity[J]. Journal of the science of food and agriculture,2013,93:1284-1302.
[17]胡国栋.固相微萃取技术的进展及其在食品分析中应用的现状[J].色谱,2009,27(1)：1-8.
[18]Jo, D., Kim, G.R., Yeo, S.H., et al. Analysis of Aroma Compounds of Commercial Cider Vinegars with Different Acidities using SPME/GC-MS, Electronic Nose, and Sensory Evaluation[J]. Food Science and Biotechnology,2013,22(6):1559-1565.
[19]Duran Guerrero, E., Chinnici, F., Natali, N., et al. Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar[J]. Journal of Separation Science,2008,31:3030-3036.
[20]Bononi, M., Tateo, F. Determination of furan by headspace solid-phase microextraction-gas chromatography-mass spectrometry in balsamic vinegars of Modena (Italy)[J]. Journal of Food Composition and Analysis,2009,22:79-82.
[21]Natera Marin, R., Castro Mejias, R., Moreno, M.V.G., et al. Optimisation of headspace solid-phase microextraction for analysis of aromatic compounds in vinegar[J]. Journal of Chromatography A,2002,953:7-15.
[22]Castro Mejias, R., Natera Marin, R., Moreno, M.V.G., et al. Headspace solid-phase microextraction analysis of aromacompounds in vinegar Validation study[J]. Journal of Chromatography A,2002,967:261-267.
[23]孙宗保,赵杰文,邹小波,等.镇江香醋特征香气成分加工过程的变化及形成机理分析[J].中国食品学报,2010,10(3)：120-127.
[24]马永昆,魏永义,蒋家奎,等.不同年份镇江香醋香气成分分析及其形成机理的研究[J].食品学,2006,27(10)：504-507.
[25]熊越,贺稚非,李洪军,等.顶空固相微萃取-气质联用分析四川麸醋的香气成分[J].食品 科学,2011,32：252-255.
[26]Wang, A.L., Song, H.L., Ren, C.Z., et al. Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing[J]. Flavour and Fragrance Journal, 2012,27,47-53
[27]鲁周民,郑皓,赵文红,等.发酵方法对柿果醋中香气成分的影响[J].农业机械学报,2009,40(9)：148-154.
[28]王储炎,范涛,桂仲争,等.桑椹果醋风味物质的GC/MS分析[J].中国调味品,2013,38(4)：1-14.
[29]Plutowska, B., Wardencki, W. Application of gas chromatography-olfactometry (GC-O) inanalysis and quality assessment of alcoholic beverages-A review[J]. Food Chemistry,2008, 107:449-463.
[30]吴容,陶宁萍,刘源,等GC-O-AEDA法在食品风味分析中的应用[J].食品与机械,2011,27(4)：163-176.
[31]Charles, M., Martin, B., Ginies, C., et al. Potent Aroma Compounds of Two Red Wine Vinegars[J]. Journal of Agricultural and Food Chemistry,2000,48:70-77.
[32]Callejon, R.M., Lourdes Morales, M., Troncoso, A.M., et al. Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar[J]. Journal of Agricultural and Food Chemistry,2008,56:6631-6639.
[33]Callejon, R.M., Morales, M.L., Ferreira, A.C.S., et al. Defining the Typical Aroma of Sherry Vinegar:Sensory and Chemical Approach[J]. Journal of Agricultural and Food Chemistry 2008, 56:8086-8095.
[34]Su, M.S.,Chien, P.J. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars[J]. Food Chemistry,2010,119:923-928.
[35]Acena, L., Vera, L., Guasch, J., et al. Chemical Characterization of Commercial Sherry Vinegar Aroma by Headspace Solid-Phase Microextraction and Gas Chromatography-Olfactometry[J]. Journal of Agricultural and Food Chemistry,2011,59:4062-4070.
[36]Gerbi, V., Zeppa, G., Antonelli, A., et al. Multivariate analysis of composition and sensory quality criteria of white vinegar[J]. Sciences des Aliments,1997,17,349-359.
[37]Garcia-Parrilla, M.C., Heredia, F.H., Troncoso, A.M. Sherry wine vinegars:phenolic composition changes duringageing[J]. Food Research Internacional,1999,32,433-440.
[38]Tesfaye, W., Morales, M.L., Garcia-Parrilla, M.C. Wine vinegar:technology, authenticity and quality evaluation[J].Trends in Food Science & Technology,2002,13,12-21.
[39]陈燕清,倪永年,舒红英.基于无机元素的含量判别食醋的种类和品牌方法研究[J].光谱学与光谱分析,2009,29(10)：2860-2863.
[40]郑彦婕,胡书玉,黎永乐,等.基于无机元素含量的地理标志食醋分类[J].食品与发酵工业,2012,38(9)：167-169.
[41]Luo, M., Zheng, Y., Xiong C., et al. A Geographical Discrimination of Shanxi Extra Aged Vinegars Using Polyalcohols as the Discriminators[J]. Journal of AOAC International,2013, 96(5):1048-1053.
[42]Pizarro, C., Esteban-D□ez, I., Saenz-Gonzalez, C., et al. Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses:A feasibility studyp[J]. Analytica Chimica Acta,2008,608:38-47.
[43]Morales, M.L., Gonzalez, G.A., Casas, J.A., et al. Multivariate analysis of commercial and laboratory produced Sherry wine vinegars:influence of acetification and aging[J].European Food Research and Technology,2001,212:676-682.
[44]Xiao, Z.B, Dai, S.P., Niu, Y. W., et al. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis[J]. Journal of Food Science,2011,76(8):1125-1135.
[45]Yu, Y.J., Lu, Z.M., Yu, N.H., et al. HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region[J]. Journal of the Institute of Brewing,2012,118:133-141.
[46]Cirlini, M., Caligiani, A., Palla, L., et al. HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing[J]. Food Chemistry,2011,124:1678-1683.
[47]Cocchi, M., Durante, C., Marchetti, A., et al.Characterization and discrimination of different aged'Aceto Balsamico Tradizionale di Modena'products by head space mass spectrometry and chemometrics[J]. Analytica Chimica Acta,2007,589:96-104.
[48]党亚丽.金华火腿和巴马火腿风味的研究[D].江南大学,2009.
[49]Al-Hardan, N., Abdullah, M.J., Aziz, A.A., et al. ZnO Gas Sensor for Testing Vinegar Acid Concentrations[J]. Sains Malaysiana,2011,40(1):67-70.
[50]Yin Y, Yu H.C., Zhang H.S. A feature extraction method based on wavelet packet analysis for discrimination of Chinese vinegars using a gas sensors array[J]. Sensors and Actuators B, 2008,134:1005-1009.
[51]Zhang, Q.Y., Zhang, S.P., Xie, C.S., et al.'Sensory analysis' of Chinese vinegars using an electronic nose[J]. Sensors and Actuators B,2008,128:586-593.
[52]Zou, X.B., Zhao, J.W., Wu, S.Y., et al. Vinegar Classification Based on Feature Extractionand Selection From Tin Oxide Gas Sensor Array Data[J]. Sensors,2003,3:101-109.
[53]张厚博,梅笑动,赵万,等.用于食醋品质预评价的电子鼻研究[J].传感器与微系统,2013,32(3)：62-64.
[54]Men, H., Liu, H.Y., Pan, Y.P., et al. Electronic Nose Based on an Optimized Competition Neural Network[J]. Sensors,2011,11:5005-5019.
[55]Zou, X.B., Shi, J.Y., Hao, L.M., et al. Distinguishing Four Traditonal Vinegars by Sensor Analysis and Colorimetric Sensors[J]. Journal of Texture Studies,2012,43:413-419.
[56]Chen, Q.S., Liu, A.P., Zhao, J.W., et al. Monitoring vinegar acetic fermentation using a colorimetric sensor array[J]. Sensors and Actuators B:Chemical,2013,183:608-616.
[57]赵杰文,管彬彬,林颢,等.基于嗅觉可视技术的食醋气味表征和区分[J].农业机械学报,2013,44(10)：188-192.
[58][60] Krantz-Rulcker, C., Stenberg, M., Winquist, F., et al. Electronic tongues for environmental monitoring based on sensor arrays and pattern recognition:a review[J]. Analytica Chimica Acta, 2001,426:217-226.
[59]Ciosek, P., Wroblewski, W. Sensor arrays for liquid sensing-electronic tongue systems[J]. Analyst,2007,132:963-978.
[60]Winquist, F. Voltammetric electronic tongues-basic principles and applications[J]. Microchim. Acta,2008,163:3-10.
[61]Scampicchio, M., Ballabio, D., Arecchi, A., et al. Amperometric electronic tongue for food analysis[J]. Microchim. Acta,2008,163:11-21.
[62]Cabral, F.P.A., Bergamo, B.B., Dantas, C.A.R., et al. Impedance e-tongue instrument for rapid liquid assessment[J]. Review of Scientific Instruments,2009,80:026107.
[63]Paolesse, R., Lvova, L., Nardis, S., et al. Chemical images by porphyrin arrays of sensors[J]. Microchim.Acta,2008,163:103-112.
[64]Lvova, L., Martinelli, E., Mazzoneb, E., et al. Electronic tongue based on an array of metallic potentiometric sensors[J]. Talanta,2006,70:833-839.
[65]Liu, M., Wang, M.J., Wang, J. et al. Comparison of random forest, support vector machine and back propagation neural network for electronic tongue data classification:Application to the recognition of orange beverage and Chinese vinegar[J]. Sensors and Actuators B,2013,177: 970-980
[66]黄星奕,王慧.电子舌技术对香醋发酵过程的监控研究[J].中国酿造,2009,10：82-85.
[67]武雯,王国军,王青标,等.电子舌对酿造食醋与配制食醋的区分辨识[J].中国调味品,37(3)：50-52.
[68]张璟琳,黄明泉,孙宝国,等.电子舌技术在食醋口感评价中的应用[J].食品与发酵工业,2013,39(11)：220-226.
[1]蒋家奎.镇江香醋炒米色香气检测及其抗氧化性研究p].江苏大学,2008.
[2]许伟.镇江香醋醋酸发酵过程微生物群落及其功能分析[D].江南大学,2011.
[3]张丽娟.恒顺香醋醋酸发酵过程中风味物质的变化分析[D].江南大学,2008.
[4]Bianchin, J.N., Nardin, G, Merib, J., et al. Screening of volatile compounds in honey using a new sampling strategy combining multiple extraction temperatures in a single assay by HS-SPME-GC-MS[J]. Food Chemistry,2014,145:1061-1065.
[5]Basaglia, G, Fiori, J., Leoni, A., et al. Determination of Estragole in Fennel Herbal Teas by HS-SPME and GC-MS[J]. Analytical Letters,2014,47(2):268-279.
[6]Pizarro, C., Esteban-Diez, I., Sdenz-Gonzalez, C., et al. Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses:A feasibility study[J]. Analytica Chimica Acta,2008,608:38-47.
[7]Castro Mejias, R., Natera Marin, R., Moreno, M.V.G, et al. Optimisation of headspace solid-phase microextraction for analysis of aromatic compounds in vinegar[J]. Journal of Chromatography A,2002,953:7-15.
[8]Cocchi, M., Durante, C., Foca, G., et al. Application of a wavelet-based algorithm on HS-SPME/GC signals for the classification of balsamic vinegars[J]. Chemometrics and Intelligent Laboratory Systems,2004,71:129-140.
[9]Su, M.S., Chien, P.J. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars[J]. Food Chemistry,2010,119:923-928.
[10]李国栋,孙宗保.利用响应面法优化HS-SPME镇江香醋香气成分的条件[J].中国酿造,2009,8：45-48.
[11]Sabik, H., Fortin, J., Martin, N. Identification of pyrazine derivatives in a typical maple syrup using headspace solid-phase microextraction with gas chromatography-mass spectrometry[J]. Food Chemistry,2012,133,1006-1010.
[12]Hartvigsen, K., Lund, P., Hansen, L.F. Helmer G Dynamic headspace gas chromatography-mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage[J]. Journal of Agricultural and Food Chemistry,2000,48:4858-4867.
[13]Ruther, J. Retention index database for identification of general green leaf volatiles in plants by coupled capillary gas chromatography-mass spectrometry[J]. Journal of Chromatography A, 2000,890:313-319.
[14]J(?)rgensen, L.V., Huss, H.H., Dalgaard, P. Significance of Volatile Compounds Produced by Spoilage Bacteria in Vacuum-Packed Cold-Smoked Salmon (Salmo salar) Analyzed by GC-MS and Multivariate Regression[J]. Journal of Agricultural and Food Chemistry,2001,49: 2376-2381.
[15]Zimmermann, M., Schieberle, P. Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum):differences between samples of Hungarian and Morrocan origin[J]. European Food Research and Technology,2000,211:175-180.
[16]Zehentbauer, G., Reineccius, G.A. Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay[J]. Flavour and Fragrance Journal,2002,17:300-305.
[17]Wong, J.M., Bernhard, R.A. Effect of Nitrogen source on pyrazine formation[J]. Journal of Agricultural and Food Chemistry,1988,36:123-129.
[18]Schieberle, P., Grosch, W. Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion[J]. Journal of Agricultural and Food Chemistry,1988,36: 797-800.
[19]Venkateshwarlu, G., Let, M.B., Meyer, A.S., et al. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion[J]. Journal of Agricultural and Food Chemistry,2004,52:311-317.
[20]Kallio, H. Aroma of birch syrup[J]. Journal of Agricultural and Food Chemistry,1989,37: 1367-1371.
[21]Rychlik, M., Schieberle, P., Grosch, W. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Deutsche Forschungsanstalt fur Lebensmittelchemie and Institut fur Lebensmittelchemie der Technischen Universitat Miinchen:Garching, Germany, 1998.
[22]包启安.镇江香醋传统生产工艺的剖析[J].中国酿造,2000,(4)：1-4.
[23]Tesfaye, W., Morales, M.L., Garcia-Parrilla, M.C., et al. Wine vinegar:technology, authenticity and quality evaluation[J]. Trends in Food Science & Technology,2002,13:12-21.
[24]黄梅丽.食品色香味化学[M].北京：中国轻工业出版社,2008.
[25]Xiao, Z.B., Dai, P., Niu, Y.W., et al. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis[J]. Journal of Food Science,2011,76(8):1125-1135.
[26]Charles, M., Martin, B., Ginies, C., et al. Potent aroma compounds of two red wine vinegars[J]. Journal of Agricultural and Food Chemistry,2000,48:70-77.
[27]Ubeda, C, Callejon, R.M., Hidalgo, C., et al. Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography-mass spectrometry method[J]. Food Research International,2011,44:259-268.
[28]Camara, J.S., Alves, M.A., Marques, J.C. Changes in volatile composition of Madeira wines during their oxidative ageing[J]. Analytica Chimica Acta,2006,563:188-197.
[29]丁耐克.食品风味化学[M].北京：中国轻工业出版社,1996.
[30]Yu, Y.J., Lu, M., Yu, N.H., et al. HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region[J]. Journal of the Institute of Brewing,2012,118:133-141.
[31]Callejon, R.M., Tesfaye, W., Torija, M.J., et al. Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods[J]. Food Chemistry,2009, 113:1252-1259.
[32]马永昆,魏永义,蒋家奎,等.不同年份镇江香醋香气成分分析及其形成机理的研究[J].食品科学,2006,27(10)：502-507.
[33]黄达明,杨勇,张志才.不同发酵期和陈酿期镇江香醋香气成分的变化[J].中国酿造,2008,9：56-61.
[34]Callejon, R.M., Torija, M.J., Mas, A., et al. Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods[J]. Food Chemistry,2010,120: 561-571.
[35]Cerezo, A.B., Tesfaye, W., Soria-Diaz, M.E., et al. Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing[J]. Journal of Food Composition and Analysis,2010,23:175-184.
[36]范丽.苹果酒酵母中合成酯类化合物关键酶的研究[D].无锡：江南大学,2005
[37]Callej6n, R.M., Tesfaye, W., Torija, M.J., et al. Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods[J]. Food Chemistry,2009, 113:1252-1259.
[38]Marrufo-Curtido, A., Cejudo-Bastante, M.J., Duran-Guerrero, E., et al. Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE-GC-MS)[J]. LWT-Food Science and Technology, 2012,47:332-341.
[39]Lermusieau, G., Bulens, M., Collin, S. Use of GC-Olfactometry to identify the hop aromatic compounds in beer[J]. Journal of Agricultural and Food Chemistry,2001,49:3867-3874.
[40]Wu, P., Kuo, M.C., Hartman, T.G, et al. Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.)[J]. Journal of Agricultural and Food Chemistry,1991,39, 170-172.
[41]林美丽,许倩倩,宋焕禄,等.酵母抽提物香气活性化合物的分离与鉴定[J].食品科学,2013,34(08)：259-262.
[42]Vanderhaegen, B., Neven, He., Verachtert, H., et al. The chemistry of beer aging-a critical review[J]. Food Chemistry,2006,95:357-381.
[43]Genovese, A., Gambuti, A., Piombino, P. Sensory properties and aroma compounds of sweet Fiano wine[J]. Food Chemistry,2007,103:1228-1236.
[44]尹花,田玉红,郝俊光,等.18种老化指示物质在啤酒发酵过程中的变化研究[J].食品工程科技,2013,34(1)：63-66.
[45]郝亚楠,魏阳吉,杜慧娟.双乙酰在葡萄酒中的产生机制及其检测方法[J].中外葡萄与葡 酒,2008,3：56-59.
[46]Xu, W., Xu, Q.P., Chen, J.H., et al. Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process[J]. Journal of the Science of Food and Agriculture,2011,91:1612-1617.
[47]许伟,张晓君,许泓瑜,等.镇江香醋醋酸发酵过程中细菌群落组成分析[J].微生物学通报,2007,34(4)：646-649
[48]包启安.食醋风味的探索[J].中国调味品,1995,4：1-14.
[49]宋钢.微生物代谢与香气成分[J].中国酿造,2006,2：68.
[50]Morales, M.L., Tesfaye, W., Garcia-Parrilla, M.C., et al. Sherry wine vinegar:physicochemical changes during the acetification process[J]. Journal of the Science of Food and Agriculture, 2001,81:611-619.
[51]Venskutonis, R.P., Vasiliauskaite, R., Galdikas, A., et al. Use of GC-headspace and 'electronic nose'for the detection of volatile compounds from glucose-glycine Maillard reaction[J]. Food Control,2002,13:13-21.
[52]Chinnici, F., Masino, F., Antonelli, A. Determination of Furanic Compounds in Traditional Balsamic Vinegars by Ion-Exclusion Liquid Chromatography and Diode-Array Detection[J]. Journal of Chromatographic Science,2003,41:305-310.
[53]Fan, W.L., Xu, Y., Zhang, Y.H.. Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations[J]. Journal of Agricultural and Food Chemistry,2007,55: 9956-9962.
[54]Escudero, A., Cacho, J., Ferreira, V. Isolation and identification of odorants generated in wine during its oxidation:a gas chromatography-olfactometric study [J]. European Food Research and Technology,2002,211:105-110.
[1]马永昆,魏永义,蒋家奎,等.不同年份镇江香醋香气成分分析及其形成机理的研究[J].食品学,2006,27(10)：504-507.
[2]黄达明,杨勇,张志才.不同发酵期和陈酿期镇江香醋香气成分的变化[J].中国酿造,2008,9：56-61.
[3]Xu, W., Xu, Q.P., Chen, J.H., et al. Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process[J]. Journal of the Science of Food and Agriculture,2011,91:1612-1617.
[4]Callejon, R.M., Torija, M.J., Mas, A. et al. Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods[J]. Food Chemistry,2010,120:561-571.
[5]Duran Guerrero, E., Chinnici, F., Natali, N., et al. Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar[J]. Journal of Separation Science,2008,31: 3030-3036.
[6]孙宗保,赵杰文,邹小波,等.镇江香醋特征香气成分加工过程的变化及形成机理分析[J].中国食品学报,2010,10(3)：120-127.
[7]Wang, A.L., Song, H.L., Ren, C.Z., et al. Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing[J]. Flavour and Fragrance Journal, 2012,27:47-53.
[8]Kim, J.H., Ahn, H.J., Yook, H,S., et al. Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce[J]. Radiation Physics and Chemistry, 2004,69:79-187.
[9]Fan, W.L., Qian, M.C. Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese 'Yanghe Daqu' Liquors[J]. Journal of Agricultural and Food Chemistry,2005,53:7931-7938.
[10]Li, H., Tao, Y.S., Wang, H. Impact odorants of Chardonnay dry white wine from Changli County (China)[J]. European Food Research and Technology,2008,227:287-292.
[11]Acena, L., Vera, L., Guasch, J., et al. Chemical Characterization of Commercial Sherry Vinegar Aroma by Headspace Solid-Phase Microextraction and Gas Chromatography-Olfactometry[J]. Journal of Agricultural and Food Chemistry,2011,59:4062-4070.
[12]Jorge, A., Pino Queris, O. Characterization of Odor-Active Compounds in Guava Wine[J]. Journal of Agricultural and Food Chemistry,2011,59:4885-4890.
[13]Shimoda, M., Shiratsuchi, H., Nakada, Y, et al. Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil[J]. Journal of Agricultural and Food Chemistry, 1996,44:3909-3912.
[14]Chung H.Y. Volatile Flavor Components in Red Fermented Soybean (Glycinemax) Curds[J]. Journal of Agricultural and Food Chemistry,2000,48:1803-1809.
[15]Xu, Y., Fan, W.L., Qian, M.C. Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction[J]. Journal of Agricultural and Food Chemistry,2007,55:3051-3057.
[16]Marrufo Curtido, A., Cejudo-Bastante, M.J., Duran Guerrero, E., et al. Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE-GC-MS)[J]. LWT-Food Science and Technology, 2012,47:332-341.
[17]Fan, W.L., Qian, M.C. Characterization of Aroma Compounds of Chinese 'Wuliangye' and 'Jiannanchun' Liquors by Aroma Extract Dilution Analysis[J]. Journal of Agricultural and Food Chemistry,2006,54:2695-2704.
[18]Toci Aline, T., Farah, A. Volatile compounds as potential defective coffee beans' markers[J]. Food Chemistry,2008,108:1133-1141.
[19]Tao, Y.S, Zhang, L. Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)[J]. LWT-Food Science and Technology,2010,43:1550-1556.
[20]Shimoda, M., Shiratsuchi, H., Nakada, Y., et al. Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil[J]. Journal of Agricultural and Food Chemistry, 1996,44:3909-3912.
[21]Buttery, R.G., Orts, W.J., Takeoka, G.R., et al. Volatile Flavor Components of Rice Cakes[J]. Journal of Agricultural and Food Chemistry,1999,47:4353-4356.
[22]Udomsil, N., Rodtong, S., Tanasupawat, S. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds[J]. International Journal of Food Microbiology,2010:141,186-194.
[23]Elmore, J.S., Dodson, A.T., Muttucumaru, N. Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking[J]. Food Chemistry,2010,122:753-760.
[24]Gonzalez-Rios, O., Suarez-Quiroz, M.L., Boulanger, R., et al. Impact of'ecological' post-harvest processing on coffee aroma:II. Roasted coffee [J]. Journal of Food Composition and Analysis,2007,20:297-307.
[25]Fan, W.L. Xu, Y., Zhang, Y.H.. Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations [J]. Journal of Agricultural and Food Chemistry,2007,55: 9956-9962.
[26]Natali, N., Chinnici, F., Riponi, C. Characterization of Volatiles in Extracts from Oak Chips Obtained by Accelerated Solvent Extraction (ASE)[J]. Journal of Agricultural and Food Chemistry,2006,54:8190-8198.
[27]Gyawali, R., Seo, H., Lee, H., et al. Effect of y-irradiation on volatile compounds of dried Welsh onion (Allium fistulosum L.)[J]. Radiation Physics and Chemistry,2006,75:322-328.
[28]Frank, S., Wollmann, N., Schieberle, P., et al. Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds[J]. Journal of Agricultural and Food Chemistry,2011,59:8866-8874.
[29]Comuzzo, P., Tat, L., Tonizzo, A., et al. Yeast derivatives (extracts and autolysates) in winemaking:Release of volatile compounds and effects on wine aroma volatility[J]. Food Chemistry,2006,99:217-230.
[30]Pino, J.A., Tolle, S., Gok, R., et al. Characterisation of odour-active compounds in aged rum[J]. Food Chemistry,2012,132:1436-1441.
[31]Su, M.S., Chien, P.J. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars[J]. Food Chemistry,2010,119:923-928.
[32]Ansorena, D., Gimeno, O., Astiasaran, I., et al. Analysis of volatile compounds by GC-MS of a dry fermented sausage:chorizo de Pamplona[J]. Food Research International,2001,34:67-75.
[33]Risticevic, S., Carasek, E., Pawliszyn, J. Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee[J]. Analytica Chimica Acta,2008,617:72-84.
[34]Holland, D., Larkov, O., Bar-Ya'akov, I., et al. Developmental and Varietal Differences in Volatile Ester Formation and Acetyl-CoA:Alcohol Acetyl Transferase Activities in Apple (Malus domestica Borkh.) Fruit[J]. Journal of Agricultural and Food Chemistry,2005,53:7198-7203.
[35]Beaulieu, J., Grimm, C. Identification of Volatile Compounds in Cantaloupe at Various Developmental Stages Using Solid Phase Microextraction[J]. Journal of Agricultural and Food Chemistry,2001,49:1345-1352.
[36]Robinson, A.L., Boss, P.K., Heymann, H., et al. Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry[J]. Journal of Chromatography A,2011,1218:504-517.
[37]Madruga, M.S., Stephen Elmore, J., Dodson, A.T., et al. Volatile flavour profile of goat meat extracted by three widely used techniquesfJ]. Food Chemistry,2009,115:1081-1087.
[38]JerkoviC, I., Kasum, A., MarijanoviC, Z., et al. Contribution to the characterisation of honey-based Sardinian product abbamele:Volatile aroma composition, honey marker compounds and antioxidant activity[J]. Food Chemistry,2011,124:401-410.
[39]Lee, S.E., Chung, H., Kim, Y.S. Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction[J]. Food Chemistry,2012,131:1248-1254.
[40]Sabik, H., Fortin, J., Martin, N. Identification of pyrazine derivatives in a typical maple syrup using headspace solid-phase microextraction with gas chromatography-mass spectrometry[J]. Food Chemistry,2012,133:1006-1010.
[41]Oruna-Concha, M., Duckham, S., Ames, J. Comparison of Volatile Compounds Isolated from the Skin and Flesh of Four Potato Cultivars after Baking[J]. Journal of Agricultural and Food Chemistry,2001,49:2414-2421.
[42]Whitfield, F.B., Mottram, D.S. Heterocyclic Volatiles Formed by Heating Cysteine or Hydrogen Sulfide with 4-Hydroxy-5-methyl-3(2H)-furanone at pH 6.5[J]. Journal of Agricultural and Food Chemistry,2001,49:816-822.
[43]De Schutter, D., Saison, D., Delvaux, S., et al. Characterization of Volatiles in Unhopped Wort[J]. Journal of Agricultural and Food Chemistry,2008,56:246-254.
[44]Zhu, M., Li, E., He, H. Determination of Volatile Chemical Constitutes in Tea by Simultaneous Distillation Extraction, Vacuum Hydrodistillation and Thermal Desorption[J]. Chromatographia, 2008,68:603-610.
[45]Weldegergis, B.T., Crouch, A.M., G6recki, T., et al. Solid phase extraction in combination with comprehensive two-dimensional gas chromatography coupled To time-of-flight mass spectrometry for the detailed investigation of volatiles in South African red wines[J]. Analytica ChimicaActa,2011,701,98-111.
[46]Beal, A.D., Mottram, D.S. Compounds contributing to the characteristic aroma of malted barley[J]. Journal of Agricultural and Food Chemistry,1994,42:2880-2884.
[47]Sanz, C., Ansorena, D., Bello, J., et al. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee[J]. Journal of Agricultural and Food Chemistry,2001,49:1364-1369.
[48]Chinnici, F., Duran Guerrero, E., Sonni, F., et al. Gas Chromatography-Mass Spectrometry (GC-MS)Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication[J]. Journal of Agricultural and Food Chemistry,2009,57(11): 4784-4792.
[49]苗志伟,刘玉平,陈海,等.两种陈酿期山西老陈醋挥发性成分分析[J].食品科学,2010,31(24)：380-384.
[50]Charles, M., Martin, B., Ginies, C., et al. Potent Aroma Compounds of Two Red Wine Vinegars[J]. Journal of Agricultural and Food Chemistry,2000,48:70-77.
[51]Van Gemert, L.J. Compilations of Odour Threshold Values in Air, Water and Other Media, (second enlarged and revised edition)[M]. Oliemans Punter & Partners BV:The Netherlands, 2011.
[52]Castro-Vazquez, L., Alanon, E., Calvo, E., et al. Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels[J]. Journal of Chromatography A,2011,1218:4910-4917.
[53]许伟.镇江香醋醋酸发酵过程微生物群落及其功能分析[D].江南大学,2011.
[54]Morales, M.L., Tesfaye, W., Garcia-Parrilla, M.C., et al. Evolution of the Aroma Profile of Sherry Wine Vinegars during an Experimental Aging in Wood[J]. Journal of Agricultural and Food Chemistry,2002,50:3173-3178.
[55]Callejon, R.M., Lourdes Morales, M., Troncoso, A.M., et al. Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar[J]. Journal of Agricultural and Food Chemistry,2008,56: 6631-6639.
[56]Xiao, J.L., Jin, Q.Z., Liu, Y.F., et al. Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil[J]. Journal of Food Science, 2011,76(3):C404-C412.
[57]Xiao, Z.B., Dai, S.P., Niu, Y.W., et al. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis[J]. Journal of Food Science,2011,76(8):1125-1135.
[58]熊越,贺稚非,李洪军,等.顶空固相微萃取-气质联用分析四川麸醋的香气成分[J].食品科学,2011,32：252-255.
[59]Ubeda, C., Callejon, R.M., Troncoso, A.M., et al. Characterization of odour active compounds in strawberry vinegars[J]. Flavour and Fragrance Journal,2012,27:313-321.
[60]蒋家奎.镇江香醋炒米色香气检测及其抗氧化性研究[D].江苏大学,2008.
[61]Giri, A., Osako, K., Ohshima, T. Identification and characterisation of headspace volatiles offish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing[J]. Food Chemistry,2010,120:621-631.
[62]黄梅丽.食品色香味化学[M].北京：中国轻工业出版社,2008.
[63]Marchand, S., Gilles de Revel Bertrand, A. Approaches to Wine Aroma:Release of Aroma Compounds from Reactions between Cysteine and Carbonyl Compounds in Wine[J]. Journal of Agricultural and Food Chemistry,2000,48:4890-4895.
[64]Camara, J.S., Alves, M.A., Marques, J.C., et al. Changes in volatile composition of Madeira wines during their oxidative ageing[J]. Analytica Chimica Acta,2006,48:70-77.
[65]Chinnici, F., Masino, F., Antonelli, A. Determination of Furanic Compounds in Traditional Balsamic Vinegars by Ion-Exclusion Liquid Chromatography and Diode-Array Detection[J]. Journal of Chromatographic Science,2003,41:305-310.
[66]Cerezo, A.B., Tesfaye, W., Soria-Diaz, M.E., et al. Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing[J]. Journal of Food Composition and Analysis,2010,23:175-184.
[67]Vanderhaegen, B., Neven, H., Verachtert, H., et al. The chemistry of beer aging-a critical review[J]. Food Chemistry,2006,95:357-381.
[68]Moreno, J.A., Zea, L., Moyano, L., et al. Aroma compounds as markers of the changes in sherry wines subjected to biological ageing[J]. Food Control,2005,16:333-338.
[69]Nuzzi, M., Scalzo, R.L., Testoni, A. Evaluation of Fruit Aroma Quality:Comparison etween Gas Chromatography-Olfactometry (GC-O) and Odour Activity Value (OAV) Aroma Patterns of Strawberries[J]. Food Analytical Methods,2008,1:270-282.
[70]Du, X.F., Finn, C.E., Qian, M.C. Volatile composition and odour-activity value of thornless 'Black Diamond' and 'Marion' blackberries[J]. Food Chemistry,2010,119:1127-1134.
[71]Karahadian, C., Johnson, K.A. Analysis of Headspace Volatiles and Sensory Characteristics of Fresh Corn Tortillas Made from Fresh Masa Dough and Spray-Dried Masa Flour[J]. Journal of Agricultural and Food Chemistry,1993,41:791-799.
[1]夏玲君,宋焕禄.香味检测技术GC-O的应用[J].食品与发酵工业,2006,32：83-87.
[2]Kang, K.M., Baek, H.H. Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry[J]. Food Chemistry,2014,145:488-495.
[3]Chen, S., Xu, Y., Qian, M.C. Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis, and Aroma ReconstitutionfJ]. Journal of Agricultural and Food Chemistry,2013,61:11295-11302.
[4]Ubeda, C., Callejon, R.M., Troncoso, A. M., et al. Characterization of odour active compounds in strawberry vinegars[J]. Flavour and Fragrance Journal,2012,27:313-321.
[5]Su M.S., Chien P.J. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars[J]. Food Chemistry,2010,119:923-928.
[6]Wang, A.L., Song, H.L., Ren, C.Z., et al. Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing[J]. Flavour and Fragrance Journal, 2012,27,47-53.
[7]Plutowska, B., Wardencki, W. Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages-A review[J]. Food Chemistry,2008,107: 449-463.
[8]Zellner, B.D., Dugo, P., Dugo G., et al. Gas Chromatography-olfactometry in food flavour analysis[J]. Journal of Chromatography A,2008,1186:123-143.
[9]Hofmann, T., Schieberle, P. Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques[J]. Journal of Agricultural and Food Chemistry,1995,43:2187-2194.
[10]Xu, Y., Fan, W.L., Qian, M, C. Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction[J]. Journal of Agricultural and Food Chemistry,2007,55:3051-3057.
[11]范文来,徐岩,李记明,等.应用GC-O和GC-MS研究蛇龙珠葡萄酒游离态挥发性香气成分[J].食品与发酵工业,2011,37(11)：183-188.
[12]王晓欣,范文来,徐岩.应用GC-O和GC-MS分析酱香型习酒中挥发性香气成分[J].食品与发酵工业,2013,39(5)：154-160.
[13]Kesen, S., Kelebek, H., Selli, S. Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)[J]. Journal of Agricultural and Food Chemistry,2014,62:391-401.
[14]Song, H.L., Cadwallader, K.R., Singh, T.K. Odour-active compounds of Jinhuaham[J]. Flavour and Fragrance Journal,2008,23:1-6.
[15]Callejon, R.M., Lourdes Morales, M., Troncoso, A.M., et al. Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar[J]. Journal of Agricultural and Food Chemistry,2008,56:6631-6639.
[16]Etievant, P. X., Callement, G., Langlois, D., et al. Odor intensity evaluation in gas Chromatography-olfactometry by finger span method[J]. Journal of Agricultural and Food Chemistry,1999,47,1673-1680.
[17]Acena, L., Vera, L., Guasch J., et al. Chemical Characterization of Commercial Sherry Vinegar Aroma by Headspace Solid-Phase Microextraction and Gas Chromatography-Olfactometry[J]. Journal of Agricultural and Food Chemistry,2011,59:4062-4070.
[18]Fan, W.L., Qian, M.C. Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese 'Yanghe Daqu' Liquors[J]. Journal of Agricultural and Food Chemistry,2005,53:7931-7938.
[19]Callejon, R.M., Morales, M.L, Ferreira, A.C.S., et al. Defining the Typical Aroma of Sherry Vinegar:Sensory and Chemical Approach[J]. Journal of Agricultural and Food Chemistry,2008, 56:8086-8095.
[20]宋焕禄.食品风味化学[M].北京：化学工业出版社,2007.
[21]包启安.食醋风味的探索[J].上海调味品,1995,(4)：1-14.
[22]Charles, M., Martin, B., Ginies, C., et al. Potent Aroma Compounds of Two Red Wine Vinegars[J]. Journal of Agricultural and Food Chemistry,2000,48:70-77.
[23]Buttery, R.G., Orts, W.J., Takeoka, G.R., et al. Volatile Flavor Components of Rice Cakes[J]. Journal of Agricultural and Food Chemistry,1999,47:4353-4356.
[24]王丽霞.食品风味物质的研究方法[M].北京：中国林业出版社,2011.
[1]Pizarro, C., Esteban-DDez, I., Sdenz-Gonzalez, C., et al. Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses:A feasibility studyp[J]. Analytica Chimica Acta,2008,608:38-47.
[2]Xiao, Z.B., Dai, S.P., Niu, Y.W., et al. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis[J]. Journal of Food Science,2011,76(8):1125-1135.
[3]Yu, Y.J., Lu, Z.M., Yu, N.H., et al. HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region[J]. Journal of the Institute of Brewing,2012,118:133-141.
[4]Lourdes Morales, M., Gonzdlez, G.A., Casas, J.A., et al. Multivariate analysis of commercial and laboratory produced Sherry wine vinegars:influence of acetification and aging[J]. European Food Research and Technology,2001,212:676-682.
[5]Cirlini, M., Caligiani, A., Palla, L., et al. HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing[J]. Food Chemistry,2011,124:1678-1683.
[6]Cocchi, M., Durante, C., Marchetti, A., et al. Characterization and discrimination of different aged' Aceto Balsamico Tradizionale di Modena'products by head space mass spectrometry and chemometrics[J]. Analytica Chimica Acta.,2007,589:96-104.
[7]陈全胜.基于近红外光谱和机器视觉技术的茶叶品质快速无损检测研究[D].江苏大学,2005.
[8]赵杰文,林颢.食品、农产品检测中的数据处理和分析方法[M].北京：科学出版社,2012.
[9]于海燕.黄酒品质和酒龄的近红外光谱分析方法研究[D].浙江大学,2007.
[10]Camara, J.S., Arminda Alves, M., Marques, J.C. Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties[J]. Talanta,2006,68: 1512-1521.
[11]郭兆阳,刘明,钟其顶,等.主成分分析OAV值评价白酒风味组分的研究[J].食品工业,2011，7：79-83.
[12]张新新,李雨,纪玉佳,等.主成分一线性判别分析在中药药性识别中的应用[J].山东大学学报(医学版),2012,50(1)：143-146.
[13]张景丽,罗霞,郑林用,等.运用色谱指纹图谱与化学计量学方法对灵芝进行分类[J].色谱,2009,127(6)：776-780.
[14]石杰,李长滨,吴拥军,等.不同厂家冬凌草片的近红外光谱主成分聚类分析[J].郑州大学学报(理学版),2011,43(4)：67-70.
[15]赵荣钦,黄贤金,钟太洋,等.聚类分析在江苏沿海地区土地利用分区中的应用[J].农业工程学报,2010,26(6)：310-314.
[16]Usami, A., Kashima, Y., Marumoto, S., et al. Characterization of Aroma-active Compounds in Dry Flower of Malva sylvestris L. by GC-MS-O Analysis and OAV Calculations[J]. Journal of oleo science,2013,62(8):563-570.
[17]Kang, K.M., Baek, H.H. Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry[J]. Food Chemistry,2014,145:488-495.
[18]Prat, L., Espinoza, M.I., Agosin, E., et al. Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis)[J]. Journal of the science of food and agriculture,2014,94(4):752-759.
[19]Nuzzi, M., Scalzo, R.L., Testoni, A., et al. Evaluation of Fruit Aroma Quality:Comparison Between Gas Chromatography-Olfactometry (GC-O) and Odour Activity Value (OAV) Aroma Patterns of Strawberries[J]. Food Analytical Methods,2008,1:270-282.
[20]Acena, L., Vera, L., Guasch, J., et al. Chemical Characterization of Commercial Sherry Vinegar Aroma by Headspace Solid-Phase Microextraction and Gas Chromatography-Olfactometry [J]. Journal of Agricultural and Food Chemistry,2011,59:4062-4070.
[21]庞雪莉,胡小松,廖小军,等FD-GC-0和OAV方法鉴定哈密瓜香气活性成分研究[J].中国食品学报,2012,12(6),174-181.
[22]Callejon, R.M., Morales Lourdes, M., Silva Ferreia, A.C., et al. Defining the Typical Aroma of Sherry Vinegar:Sensory and Chemical Approach[J]. Journal of Agricultural and Food Chemistry,2008,56:8086-8095.
[23]Buttery, R.G., Ling, L.C. Additional Studies on Flavor Components of Corn Tortilla Chips[J]. Journal of Agricultural and Food Chemistry,1998,46:2764-2769.
[24]Du, X.F., Finn, C.E., Qian, M.C. Volatile composition and odour-activity value of thornless 'Black Diamond' and 'Marion' blackberries[J]. Food Chemistry,2010,119:1127-1134.
[25]Van Gemert, L.J. Compilations of Odour Threshold Values in Air, Water and Other Media, (second enlarged and revised edition) [M]. Oliemans Punter & Partners BV:The Netherlands, 2011.
[26]Nikfardjam, M.P., Maier, D. Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice[J]. Food Chemistry,2011,126:1926-1933.
[27]George, A. Burdock.Fenaroli's Handbook of Flavor Ingredients (Fourth edition)[M]. Boca Raton:CRC Press,2001.
[28]Pino, J.A., Queris, O. Analysis of volatile compounds of mango wine[J]. Food Chemistry,2011, 125:1141-1146.
[29]Czerny, M., Christlbauer, M., Christlbauer, M., et al. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions[J]. European Food Research and Technology,2008,228: 265-273.
[30]Giri, A., Osako, K., Ohshima, T. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing[J]. Food Chemistry,2010,120:621-631.
[31]Buttery, R.G., Orts, W.J., Takeoka, G. R., et al. Volatile Flavor Components of Rice CakesfJ]. Journal of Agricultural and Food Chemistry,1999,47:4353-4356.
[32]Liu, X.J., Jin, Q, Liu, Y., et al. Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil[J]. Journal of Food Science, 2011,76(3):C404-C412.
[33]March, S., Revel, G., Bertrand, A. Approaches to Wine Aroma:Release of Aroma Compounds from Reactions between Cysteine and Carbonyl Compounds in Wine[J]. Journal of Agricultural and Food Chemistry,2000,8:4890-4895.
[34]Vanderhaegen, B., Neven, H., Verachtert, H., et al. The chemistry of beer aging-a critical review[J]. Food Chemistry,2006,95:357-381.
[1]Tian, X.J., Wang, J., Cui, S.Q., et al. Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors[J]. Journal of Food Engineering,2013,119:744-749.
[2]Liu, N.J., Shi, B.L., Zhao, L., et al. Optimizing an Electronic Nose for Analysis Honey from Different Nectar Sources[J]. Sensor Letters,2013,11:1145-1148.
[3]Peris, M., Escuder-Gilabert, L. A 21st century technique for food control:Electronic noses[J]. Analytica Chimica Acta,2009,638:1-15.
[4]Liu, M., Han, X.M., Tu, K. Application of electronic nose in Chinese spirits quality control and flavour assessment[J]. Food Control,2012,26:564-570.
[5]Lozano, J., Arroyo, T., Santos, J.P., et al. Electronic nose for wine ageing detection[J]. Sensors and Actuators B,2008,133:180-186.
[6]Yin, Y., Yu, H.C., Zhang, H.S. A feature extraction method based on wavelet packet analysis for discrimination of Chinese vinegars using a gas sensors array[J]. Sensors and Actuators B,2008, 134:1005-1009.
[7]Escuder-Gilaberta, L., Peris, M. Review:Highlights in recent applications of electronic tongues in food analysis[J]. Analytica Chimica Acta,2010,665:15-25.
[8]戴鑫,于海燕,肖作兵.电子鼻和电子舌在饮料酒分析中的应用近况[J].食品与发酵工业,2012,38：114-118
[9]Ceto, X., Gutierrez, J.M., Moreno-Bar6n, L., et al Voltammetric Electronic Tongue in the Analysis of Cava Wines[J]. Electroanalysis,2011,23:72-78.
[10]Polshina, E., Rudnitskaya, A., Kirsanovc, D. Electronic tongue as a screening tool for rapid analysis of beer[J]. Talanta,2010,81:88-94.
[11]Rudnitskaya, A., Delgadillo, I., Legin, A., et al. Prediction of the Port wine age using an electronic tongue[J]. Chemometrics and Intelligent Laboratory Systems,2007,88:125-131.
[12]Rudnitskaya, A., Rocha, S.M., Legin, A., et al. Evaluation of the feasibility of the electronic tongue as a rapid analytical tool forwine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine[J]. Analytica Chimica Acta,2010, 662:82-89.
[13]Liu, M., Wang, M.J., Wang, J., et al. Comparison of random forest, support vector machine and back propagation neural network for electronic tongue data classification:Application to the recognition of orange beverage and Chinese vinegar[J].Sensors and Actuators B,2013,177: 970-980.
[14]黄星奕,王慧.电子舌技术对香醋发酵过程的监控研究[J].中国酿造,2009,10：82-85.
[15]Haddi, Z., Mabrouk, S., Bougrini, M., et al. E-Nose and e-Tongue combination for improved recognition of fruit juice samples[J]. Food Chemistry,2014,150:246-253.
[16]Han, F.K., Huang, X.Y., Teye, E., et al. Nondestructive detection of fish freshness during its preservation by combining electronic noseand electronic tongue techniques in conjunction with chemometric analysis[J]. Analytical methods,2014,6(2):529-536.
[17]Banerjee, R., Tudu, B., Shaw, L., et al. Instrumental testing of tea by combining the responses of electronic nose and tongue[J]. Journal of Food Engineering,2012,110:356-363.
[18]陈哲.基于电子鼻技术的碧螺春茶品质检测研究[D].江苏大学,2012.
[19]洪雪珍,王俊.牛肉品质检测中电子鼻参数的优化[J].农业机械学报,2013,44：125-131.
[20]陈全胜.基于近红外光谱和机器视觉技术的茶叶品质快速无损检测研究[D].江苏大学,2005.
[21]牛晓颖.基于傅立叶变换近红外光谱的绍兴黄酒风味成分定量分析及其酒龄鉴别的研究[D].浙江大学,2009.
[22]赵杰文,林颢.食品、农产品检测中的数据处理和分析方法[M].北京：科学出版社,2012.
[23]周芳.嗅觉可视化技术检测猪肉新鲜度的研究[D].江苏大学,2011.
[2]GB/T 18623-2011,地理标志产品镇江香醋[S].北京：中国标准出版社,2011.
[3]Akakabe, Y., Tamura, Y., Iwamoto, S., et al.Volatile organic compounds with characteristic odor in bamboo vinegar[J]. Bioscience, biotechnology, and biochemistry,2006,70(11):2797-2799.
[4]Ubeda, C., Callejon, R.M., Troncoso, A. M., et al. Characterization of odour active compounds in strawberry vinegars[J]. Flavour and Fragrance Journal,2012,27:313-321.
[5]宋焕禄.食品风味化学[M].北京：化学工业出版社,2007.
[6]Ubeda, C., Callejon, R.M., Hidalgo, C., et al. Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography-ass spectrometry method[J]. Food Research International,2011,44:259-268.
[7]] Manzini, S., Durante, C., Baschieri, C., et al. Optimization of a Dynamic Headspace-Thermal Desorption-Gas Chromatography/Mass Spectrometry procedure for the determination of furfurals in vinegars[J]. Talanta,2011,85:863-869.
[8]刘贞诚,耿予欢,李国基.荔枝果醋产品中挥发性成分的分离与鉴定[J].食品与发酵工业2011,37(8)：170-174.
[9]王进,崔宇,王志勇,等.两种前处理方法分析竹醋液挥发性成分的比较[J].食品科学,2011,32(18)：198-201.
[10]陈林利,黄晓佳,袁东星.搅拌棒固相萃取的研究进展[J].色谱,2011,29(5)：375-381.
[11]禹春鹤,胡斌,江祖成.搅拌棒吸附萃取研究进展[J].分析化学,2006,34：289-294.
[12]许志刚,胡玉玲,李攻科.搅拌棒吸附萃取技术的研究进展[J].分析化学,2011,39：1766-1773.
[13]Marrufo Curtido, A., Cejudo-Bastante, M.J., Duran Guerrero, E., et al. Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE-GC-MS)[J]. LWT-Food Science and Technology, 2012,47:332-341.
[14]Cejudo-Bastante, M., Duran, E., Castro, R., et al. Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits[J]. LWT-Food Science and Technology,2013,50:469-479.
[15]Duran Guerrero, E., Natera Marin, R., Castro Mejias, R., et al. Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars[J]. Journal of Chromatography A,2006,1104:47-53.
[16]Cejudo-Bastante, M., Duran-Guerrero, E., Natera-Marin, R., et al. Characterisation of commercial aromatised vinegars:phenolic compounds, volatilecomposition and antioxidant activity[J]. Journal of the science of food and agriculture,2013,93:1284-1302.
[17]胡国栋.固相微萃取技术的进展及其在食品分析中应用的现状[J].色谱,2009,27(1)：1-8.
[18]Jo, D., Kim, G.R., Yeo, S.H., et al. Analysis of Aroma Compounds of Commercial Cider Vinegars with Different Acidities using SPME/GC-MS, Electronic Nose, and Sensory Evaluation[J]. Food Science and Biotechnology,2013,22(6):1559-1565.
[19]Duran Guerrero, E., Chinnici, F., Natali, N., et al. Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar[J]. Journal of Separation Science,2008,31:3030-3036.
[20]Bononi, M., Tateo, F. Determination of furan by headspace solid-phase microextraction-gas chromatography-mass spectrometry in balsamic vinegars of Modena (Italy)[J]. Journal of Food Composition and Analysis,2009,22:79-82.
[21]Natera Marin, R., Castro Mejias, R., Moreno, M.V.G., et al. Optimisation of headspace solid-phase microextraction for analysis of aromatic compounds in vinegar[J]. Journal of Chromatography A,2002,953:7-15.
[22]Castro Mejias, R., Natera Marin, R., Moreno, M.V.G., et al. Headspace solid-phase microextraction analysis of aromacompounds in vinegar Validation study[J]. Journal of Chromatography A,2002,967:261-267.
[23]孙宗保,赵杰文,邹小波,等.镇江香醋特征香气成分加工过程的变化及形成机理分析[J].中国食品学报,2010,10(3)：120-127.
[24]马永昆,魏永义,蒋家奎,等.不同年份镇江香醋香气成分分析及其形成机理的研究[J].食品学,2006,27(10)：504-507.
[25]熊越,贺稚非,李洪军,等.顶空固相微萃取-气质联用分析四川麸醋的香气成分[J].食品 科学,2011,32：252-255.
[26]Wang, A.L., Song, H.L., Ren, C.Z., et al. Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing[J]. Flavour and Fragrance Journal, 2012,27,47-53
[27]鲁周民,郑皓,赵文红,等.发酵方法对柿果醋中香气成分的影响[J].农业机械学报,2009,40(9)：148-154.
[28]王储炎,范涛,桂仲争,等.桑椹果醋风味物质的GC/MS分析[J].中国调味品,2013,38(4)：1-14.
[29]Plutowska, B., Wardencki, W. Application of gas chromatography-olfactometry (GC-O) inanalysis and quality assessment of alcoholic beverages-A review[J]. Food Chemistry,2008, 107:449-463.
[30]吴容,陶宁萍,刘源,等GC-O-AEDA法在食品风味分析中的应用[J].食品与机械,2011,27(4)：163-176.
[31]Charles, M., Martin, B., Ginies, C., et al. Potent Aroma Compounds of Two Red Wine Vinegars[J]. Journal of Agricultural and Food Chemistry,2000,48:70-77.
[32]Callejon, R.M., Lourdes Morales, M., Troncoso, A.M., et al. Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar[J]. Journal of Agricultural and Food Chemistry,2008,56:6631-6639.
[33]Callejon, R.M., Morales, M.L., Ferreira, A.C.S., et al. Defining the Typical Aroma of Sherry Vinegar:Sensory and Chemical Approach[J]. Journal of Agricultural and Food Chemistry 2008, 56:8086-8095.
[34]Su, M.S.,Chien, P.J. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars[J]. Food Chemistry,2010,119:923-928.
[35]Acena, L., Vera, L., Guasch, J., et al. Chemical Characterization of Commercial Sherry Vinegar Aroma by Headspace Solid-Phase Microextraction and Gas Chromatography-Olfactometry[J]. Journal of Agricultural and Food Chemistry,2011,59:4062-4070.
[36]Gerbi, V., Zeppa, G., Antonelli, A., et al. Multivariate analysis of composition and sensory quality criteria of white vinegar[J]. Sciences des Aliments,1997,17,349-359.
[37]Garcia-Parrilla, M.C., Heredia, F.H., Troncoso, A.M. Sherry wine vinegars:phenolic composition changes duringageing[J]. Food Research Internacional,1999,32,433-440.
[38]Tesfaye, W., Morales, M.L., Garcia-Parrilla, M.C. Wine vinegar:technology, authenticity and quality evaluation[J].Trends in Food Science & Technology,2002,13,12-21.
[39]陈燕清,倪永年,舒红英.基于无机元素的含量判别食醋的种类和品牌方法研究[J].光谱学与光谱分析,2009,29(10)：2860-2863.
[40]郑彦婕,胡书玉,黎永乐,等.基于无机元素含量的地理标志食醋分类[J].食品与发酵工业,2012,38(9)：167-169.
[41]Luo, M., Zheng, Y., Xiong C., et al. A Geographical Discrimination of Shanxi Extra Aged Vinegars Using Polyalcohols as the Discriminators[J]. Journal of AOAC International,2013, 96(5):1048-1053.
[42]Pizarro, C., Esteban-D□ez, I., Saenz-Gonzalez, C., et al. Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses:A feasibility studyp[J]. Analytica Chimica Acta,2008,608:38-47.
[43]Morales, M.L., Gonzalez, G.A., Casas, J.A., et al. Multivariate analysis of commercial and laboratory produced Sherry wine vinegars:influence of acetification and aging[J].European Food Research and Technology,2001,212:676-682.
[44]Xiao, Z.B, Dai, S.P., Niu, Y. W., et al. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis[J]. Journal of Food Science,2011,76(8):1125-1135.
[45]Yu, Y.J., Lu, Z.M., Yu, N.H., et al. HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region[J]. Journal of the Institute of Brewing,2012,118:133-141.
[46]Cirlini, M., Caligiani, A., Palla, L., et al. HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing[J]. Food Chemistry,2011,124:1678-1683.
[47]Cocchi, M., Durante, C., Marchetti, A., et al.Characterization and discrimination of different aged'Aceto Balsamico Tradizionale di Modena'products by head space mass spectrometry and chemometrics[J]. Analytica Chimica Acta,2007,589:96-104.
[48]党亚丽.金华火腿和巴马火腿风味的研究[D].江南大学,2009.
[49]Al-Hardan, N., Abdullah, M.J., Aziz, A.A., et al. ZnO Gas Sensor for Testing Vinegar Acid Concentrations[J]. Sains Malaysiana,2011,40(1):67-70.
[50]Yin Y, Yu H.C., Zhang H.S. A feature extraction method based on wavelet packet analysis for discrimination of Chinese vinegars using a gas sensors array[J]. Sensors and Actuators B, 2008,134:1005-1009.
[51]Zhang, Q.Y., Zhang, S.P., Xie, C.S., et al.'Sensory analysis' of Chinese vinegars using an electronic nose[J]. Sensors and Actuators B,2008,128:586-593.
[52]Zou, X.B., Zhao, J.W., Wu, S.Y., et al. Vinegar Classification Based on Feature Extractionand Selection From Tin Oxide Gas Sensor Array Data[J]. Sensors,2003,3:101-109.
[53]张厚博,梅笑动,赵万,等.用于食醋品质预评价的电子鼻研究[J].传感器与微系统,2013,32(3)：62-64.
[54]Men, H., Liu, H.Y., Pan, Y.P., et al. Electronic Nose Based on an Optimized Competition Neural Network[J]. Sensors,2011,11:5005-5019.
[55]Zou, X.B., Shi, J.Y., Hao, L.M., et al. Distinguishing Four Traditonal Vinegars by Sensor Analysis and Colorimetric Sensors[J]. Journal of Texture Studies,2012,43:413-419.
[56]Chen, Q.S., Liu, A.P., Zhao, J.W., et al. Monitoring vinegar acetic fermentation using a colorimetric sensor array[J]. Sensors and Actuators B:Chemical,2013,183:608-616.
[57]赵杰文,管彬彬,林颢,等.基于嗅觉可视技术的食醋气味表征和区分[J].农业机械学报,2013,44(10)：188-192.
[58][60] Krantz-Rulcker, C., Stenberg, M., Winquist, F., et al. Electronic tongues for environmental monitoring based on sensor arrays and pattern recognition:a review[J]. Analytica Chimica Acta, 2001,426:217-226.
[59]Ciosek, P., Wroblewski, W. Sensor arrays for liquid sensing-electronic tongue systems[J]. Analyst,2007,132:963-978.
[60]Winquist, F. Voltammetric electronic tongues-basic principles and applications[J]. Microchim. Acta,2008,163:3-10.
[61]Scampicchio, M., Ballabio, D., Arecchi, A., et al. Amperometric electronic tongue for food analysis[J]. Microchim. Acta,2008,163:11-21.
[62]Cabral, F.P.A., Bergamo, B.B., Dantas, C.A.R., et al. Impedance e-tongue instrument for rapid liquid assessment[J]. Review of Scientific Instruments,2009,80:026107.
[63]Paolesse, R., Lvova, L., Nardis, S., et al. Chemical images by porphyrin arrays of sensors[J]. Microchim.Acta,2008,163:103-112.
[64]Lvova, L., Martinelli, E., Mazzoneb, E., et al. Electronic tongue based on an array of metallic potentiometric sensors[J]. Talanta,2006,70:833-839.
[65]Liu, M., Wang, M.J., Wang, J. et al. Comparison of random forest, support vector machine and back propagation neural network for electronic tongue data classification:Application to the recognition of orange beverage and Chinese vinegar[J]. Sensors and Actuators B,2013,177: 970-980
[66]黄星奕,王慧.电子舌技术对香醋发酵过程的监控研究[J].中国酿造,2009,10：82-85.
[67]武雯,王国军,王青标,等.电子舌对酿造食醋与配制食醋的区分辨识[J].中国调味品,37(3)：50-52.
[68]张璟琳,黄明泉,孙宝国,等.电子舌技术在食醋口感评价中的应用[J].食品与发酵工业,2013,39(11)：220-226.
[1]蒋家奎.镇江香醋炒米色香气检测及其抗氧化性研究p].江苏大学,2008.
[2]许伟.镇江香醋醋酸发酵过程微生物群落及其功能分析[D].江南大学,2011.
[3]张丽娟.恒顺香醋醋酸发酵过程中风味物质的变化分析[D].江南大学,2008.
[4]Bianchin, J.N., Nardin, G, Merib, J., et al. Screening of volatile compounds in honey using a new sampling strategy combining multiple extraction temperatures in a single assay by HS-SPME-GC-MS[J]. Food Chemistry,2014,145:1061-1065.
[5]Basaglia, G, Fiori, J., Leoni, A., et al. Determination of Estragole in Fennel Herbal Teas by HS-SPME and GC-MS[J]. Analytical Letters,2014,47(2):268-279.
[6]Pizarro, C., Esteban-Diez, I., Sdenz-Gonzalez, C., et al. Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses:A feasibility study[J]. Analytica Chimica Acta,2008,608:38-47.
[7]Castro Mejias, R., Natera Marin, R., Moreno, M.V.G, et al. Optimisation of headspace solid-phase microextraction for analysis of aromatic compounds in vinegar[J]. Journal of Chromatography A,2002,953:7-15.
[8]Cocchi, M., Durante, C., Foca, G., et al. Application of a wavelet-based algorithm on HS-SPME/GC signals for the classification of balsamic vinegars[J]. Chemometrics and Intelligent Laboratory Systems,2004,71:129-140.
[9]Su, M.S., Chien, P.J. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars[J]. Food Chemistry,2010,119:923-928.
[10]李国栋,孙宗保.利用响应面法优化HS-SPME镇江香醋香气成分的条件[J].中国酿造,2009,8：45-48.
[11]Sabik, H., Fortin, J., Martin, N. Identification of pyrazine derivatives in a typical maple syrup using headspace solid-phase microextraction with gas chromatography-mass spectrometry[J]. Food Chemistry,2012,133,1006-1010.
[12]Hartvigsen, K., Lund, P., Hansen, L.F. Helmer G Dynamic headspace gas chromatography-mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage[J]. Journal of Agricultural and Food Chemistry,2000,48:4858-4867.
[13]Ruther, J. Retention index database for identification of general green leaf volatiles in plants by coupled capillary gas chromatography-mass spectrometry[J]. Journal of Chromatography A, 2000,890:313-319.
[14]J(?)rgensen, L.V., Huss, H.H., Dalgaard, P. Significance of Volatile Compounds Produced by Spoilage Bacteria in Vacuum-Packed Cold-Smoked Salmon (Salmo salar) Analyzed by GC-MS and Multivariate Regression[J]. Journal of Agricultural and Food Chemistry,2001,49: 2376-2381.
[15]Zimmermann, M., Schieberle, P. Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum):differences between samples of Hungarian and Morrocan origin[J]. European Food Research and Technology,2000,211:175-180.
[16]Zehentbauer, G., Reineccius, G.A. Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay[J]. Flavour and Fragrance Journal,2002,17:300-305.
[17]Wong, J.M., Bernhard, R.A. Effect of Nitrogen source on pyrazine formation[J]. Journal of Agricultural and Food Chemistry,1988,36:123-129.
[18]Schieberle, P., Grosch, W. Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion[J]. Journal of Agricultural and Food Chemistry,1988,36: 797-800.
[19]Venkateshwarlu, G., Let, M.B., Meyer, A.S., et al. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion[J]. Journal of Agricultural and Food Chemistry,2004,52:311-317.
[20]Kallio, H. Aroma of birch syrup[J]. Journal of Agricultural and Food Chemistry,1989,37: 1367-1371.
[21]Rychlik, M., Schieberle, P., Grosch, W. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Deutsche Forschungsanstalt fur Lebensmittelchemie and Institut fur Lebensmittelchemie der Technischen Universitat Miinchen:Garching, Germany, 1998.
[22]包启安.镇江香醋传统生产工艺的剖析[J].中国酿造,2000,(4)：1-4.
[23]Tesfaye, W., Morales, M.L., Garcia-Parrilla, M.C., et al. Wine vinegar:technology, authenticity and quality evaluation[J]. Trends in Food Science & Technology,2002,13:12-21.
[24]黄梅丽.食品色香味化学[M].北京：中国轻工业出版社,2008.
[25]Xiao, Z.B., Dai, P., Niu, Y.W., et al. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis[J]. Journal of Food Science,2011,76(8):1125-1135.
[26]Charles, M., Martin, B., Ginies, C., et al. Potent aroma compounds of two red wine vinegars[J]. Journal of Agricultural and Food Chemistry,2000,48:70-77.
[27]Ubeda, C, Callejon, R.M., Hidalgo, C., et al. Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography-mass spectrometry method[J]. Food Research International,2011,44:259-268.
[28]Camara, J.S., Alves, M.A., Marques, J.C. Changes in volatile composition of Madeira wines during their oxidative ageing[J]. Analytica Chimica Acta,2006,563:188-197.
[29]丁耐克.食品风味化学[M].北京：中国轻工业出版社,1996.
[30]Yu, Y.J., Lu, M., Yu, N.H., et al. HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region[J]. Journal of the Institute of Brewing,2012,118:133-141.
[31]Callejon, R.M., Tesfaye, W., Torija, M.J., et al. Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods[J]. Food Chemistry,2009, 113:1252-1259.
[32]马永昆,魏永义,蒋家奎,等.不同年份镇江香醋香气成分分析及其形成机理的研究[J].食品科学,2006,27(10)：502-507.
[33]黄达明,杨勇,张志才.不同发酵期和陈酿期镇江香醋香气成分的变化[J].中国酿造,2008,9：56-61.
[34]Callejon, R.M., Torija, M.J., Mas, A., et al. Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods[J]. Food Chemistry,2010,120: 561-571.
[35]Cerezo, A.B., Tesfaye, W., Soria-Diaz, M.E., et al. Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing[J]. Journal of Food Composition and Analysis,2010,23:175-184.
[36]范丽.苹果酒酵母中合成酯类化合物关键酶的研究[D].无锡：江南大学,2005
[37]Callej6n, R.M., Tesfaye, W., Torija, M.J., et al. Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods[J]. Food Chemistry,2009, 113:1252-1259.
[38]Marrufo-Curtido, A., Cejudo-Bastante, M.J., Duran-Guerrero, E., et al. Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE-GC-MS)[J]. LWT-Food Science and Technology, 2012,47:332-341.
[39]Lermusieau, G., Bulens, M., Collin, S. Use of GC-Olfactometry to identify the hop aromatic compounds in beer[J]. Journal of Agricultural and Food Chemistry,2001,49:3867-3874.
[40]Wu, P., Kuo, M.C., Hartman, T.G, et al. Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.)[J]. Journal of Agricultural and Food Chemistry,1991,39, 170-172.
[41]林美丽,许倩倩,宋焕禄,等.酵母抽提物香气活性化合物的分离与鉴定[J].食品科学,2013,34(08)：259-262.
[42]Vanderhaegen, B., Neven, He., Verachtert, H., et al. The chemistry of beer aging-a critical review[J]. Food Chemistry,2006,95:357-381.
[43]Genovese, A., Gambuti, A., Piombino, P. Sensory properties and aroma compounds of sweet Fiano wine[J]. Food Chemistry,2007,103:1228-1236.
[44]尹花,田玉红,郝俊光,等.18种老化指示物质在啤酒发酵过程中的变化研究[J].食品工程科技,2013,34(1)：63-66.
[45]郝亚楠,魏阳吉,杜慧娟.双乙酰在葡萄酒中的产生机制及其检测方法[J].中外葡萄与葡 酒,2008,3：56-59.
[46]Xu, W., Xu, Q.P., Chen, J.H., et al. Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process[J]. Journal of the Science of Food and Agriculture,2011,91:1612-1617.
[47]许伟,张晓君,许泓瑜,等.镇江香醋醋酸发酵过程中细菌群落组成分析[J].微生物学通报,2007,34(4)：646-649
[48]包启安.食醋风味的探索[J].中国调味品,1995,4：1-14.
[49]宋钢.微生物代谢与香气成分[J].中国酿造,2006,2：68.
[50]Morales, M.L., Tesfaye, W., Garcia-Parrilla, M.C., et al. Sherry wine vinegar:physicochemical changes during the acetification process[J]. Journal of the Science of Food and Agriculture, 2001,81:611-619.
[51]Venskutonis, R.P., Vasiliauskaite, R., Galdikas, A., et al. Use of GC-headspace and 'electronic nose'for the detection of volatile compounds from glucose-glycine Maillard reaction[J]. Food Control,2002,13:13-21.
[52]Chinnici, F., Masino, F., Antonelli, A. Determination of Furanic Compounds in Traditional Balsamic Vinegars by Ion-Exclusion Liquid Chromatography and Diode-Array Detection[J]. Journal of Chromatographic Science,2003,41:305-310.
[53]Fan, W.L., Xu, Y., Zhang, Y.H.. Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations[J]. Journal of Agricultural and Food Chemistry,2007,55: 9956-9962.
[54]Escudero, A., Cacho, J., Ferreira, V. Isolation and identification of odorants generated in wine during its oxidation:a gas chromatography-olfactometric study [J]. European Food Research and Technology,2002,211:105-110.
[1]马永昆,魏永义,蒋家奎,等.不同年份镇江香醋香气成分分析及其形成机理的研究[J].食品学,2006,27(10)：504-507.
[2]黄达明,杨勇,张志才.不同发酵期和陈酿期镇江香醋香气成分的变化[J].中国酿造,2008,9：56-61.
[3]Xu, W., Xu, Q.P., Chen, J.H., et al. Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process[J]. Journal of the Science of Food and Agriculture,2011,91:1612-1617.
[4]Callejon, R.M., Torija, M.J., Mas, A. et al. Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods[J]. Food Chemistry,2010,120:561-571.
[5]Duran Guerrero, E., Chinnici, F., Natali, N., et al. Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar[J]. Journal of Separation Science,2008,31: 3030-3036.
[6]孙宗保,赵杰文,邹小波,等.镇江香醋特征香气成分加工过程的变化及形成机理分析[J].中国食品学报,2010,10(3)：120-127.
[7]Wang, A.L., Song, H.L., Ren, C.Z., et al. Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing[J]. Flavour and Fragrance Journal, 2012,27:47-53.
[8]Kim, J.H., Ahn, H.J., Yook, H,S., et al. Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce[J]. Radiation Physics and Chemistry, 2004,69:79-187.
[9]Fan, W.L., Qian, M.C. Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese 'Yanghe Daqu' Liquors[J]. Journal of Agricultural and Food Chemistry,2005,53:7931-7938.
[10]Li, H., Tao, Y.S., Wang, H. Impact odorants of Chardonnay dry white wine from Changli County (China)[J]. European Food Research and Technology,2008,227:287-292.
[11]Acena, L., Vera, L., Guasch, J., et al. Chemical Characterization of Commercial Sherry Vinegar Aroma by Headspace Solid-Phase Microextraction and Gas Chromatography-Olfactometry[J]. Journal of Agricultural and Food Chemistry,2011,59:4062-4070.
[12]Jorge, A., Pino Queris, O. Characterization of Odor-Active Compounds in Guava Wine[J]. Journal of Agricultural and Food Chemistry,2011,59:4885-4890.
[13]Shimoda, M., Shiratsuchi, H., Nakada, Y, et al. Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil[J]. Journal of Agricultural and Food Chemistry, 1996,44:3909-3912.
[14]Chung H.Y. Volatile Flavor Components in Red Fermented Soybean (Glycinemax) Curds[J]. Journal of Agricultural and Food Chemistry,2000,48:1803-1809.
[15]Xu, Y., Fan, W.L., Qian, M.C. Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction[J]. Journal of Agricultural and Food Chemistry,2007,55:3051-3057.
[16]Marrufo Curtido, A., Cejudo-Bastante, M.J., Duran Guerrero, E., et al. Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE-GC-MS)[J]. LWT-Food Science and Technology, 2012,47:332-341.
[17]Fan, W.L., Qian, M.C. Characterization of Aroma Compounds of Chinese 'Wuliangye' and 'Jiannanchun' Liquors by Aroma Extract Dilution Analysis[J]. Journal of Agricultural and Food Chemistry,2006,54:2695-2704.
[18]Toci Aline, T., Farah, A. Volatile compounds as potential defective coffee beans' markers[J]. Food Chemistry,2008,108:1133-1141.
[19]Tao, Y.S, Zhang, L. Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)[J]. LWT-Food Science and Technology,2010,43:1550-1556.
[20]Shimoda, M., Shiratsuchi, H., Nakada, Y., et al. Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil[J]. Journal of Agricultural and Food Chemistry, 1996,44:3909-3912.
[21]Buttery, R.G., Orts, W.J., Takeoka, G.R., et al. Volatile Flavor Components of Rice Cakes[J]. Journal of Agricultural and Food Chemistry,1999,47:4353-4356.
[22]Udomsil, N., Rodtong, S., Tanasupawat, S. Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds[J]. International Journal of Food Microbiology,2010:141,186-194.
[23]Elmore, J.S., Dodson, A.T., Muttucumaru, N. Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking[J]. Food Chemistry,2010,122:753-760.
[24]Gonzalez-Rios, O., Suarez-Quiroz, M.L., Boulanger, R., et al. Impact of'ecological' post-harvest processing on coffee aroma:II. Roasted coffee [J]. Journal of Food Composition and Analysis,2007,20:297-307.
[25]Fan, W.L. Xu, Y., Zhang, Y.H.. Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations [J]. Journal of Agricultural and Food Chemistry,2007,55: 9956-9962.
[26]Natali, N., Chinnici, F., Riponi, C. Characterization of Volatiles in Extracts from Oak Chips Obtained by Accelerated Solvent Extraction (ASE)[J]. Journal of Agricultural and Food Chemistry,2006,54:8190-8198.
[27]Gyawali, R., Seo, H., Lee, H., et al. Effect of y-irradiation on volatile compounds of dried Welsh onion (Allium fistulosum L.)[J]. Radiation Physics and Chemistry,2006,75:322-328.
[28]Frank, S., Wollmann, N., Schieberle, P., et al. Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds[J]. Journal of Agricultural and Food Chemistry,2011,59:8866-8874.
[29]Comuzzo, P., Tat, L., Tonizzo, A., et al. Yeast derivatives (extracts and autolysates) in winemaking:Release of volatile compounds and effects on wine aroma volatility[J]. Food Chemistry,2006,99:217-230.
[30]Pino, J.A., Tolle, S., Gok, R., et al. Characterisation of odour-active compounds in aged rum[J]. Food Chemistry,2012,132:1436-1441.
[31]Su, M.S., Chien, P.J. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars[J]. Food Chemistry,2010,119:923-928.
[32]Ansorena, D., Gimeno, O., Astiasaran, I., et al. Analysis of volatile compounds by GC-MS of a dry fermented sausage:chorizo de Pamplona[J]. Food Research International,2001,34:67-75.
[33]Risticevic, S., Carasek, E., Pawliszyn, J. Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee[J]. Analytica Chimica Acta,2008,617:72-84.
[34]Holland, D., Larkov, O., Bar-Ya'akov, I., et al. Developmental and Varietal Differences in Volatile Ester Formation and Acetyl-CoA:Alcohol Acetyl Transferase Activities in Apple (Malus domestica Borkh.) Fruit[J]. Journal of Agricultural and Food Chemistry,2005,53:7198-7203.
[35]Beaulieu, J., Grimm, C. Identification of Volatile Compounds in Cantaloupe at Various Developmental Stages Using Solid Phase Microextraction[J]. Journal of Agricultural and Food Chemistry,2001,49:1345-1352.
[36]Robinson, A.L., Boss, P.K., Heymann, H., et al. Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry[J]. Journal of Chromatography A,2011,1218:504-517.
[37]Madruga, M.S., Stephen Elmore, J., Dodson, A.T., et al. Volatile flavour profile of goat meat extracted by three widely used techniquesfJ]. Food Chemistry,2009,115:1081-1087.
[38]JerkoviC, I., Kasum, A., MarijanoviC, Z., et al. Contribution to the characterisation of honey-based Sardinian product abbamele:Volatile aroma composition, honey marker compounds and antioxidant activity[J]. Food Chemistry,2011,124:401-410.
[39]Lee, S.E., Chung, H., Kim, Y.S. Effects of enzymatic modification of wheat protein on the formation of pyrazines and other volatile components in the Maillard reaction[J]. Food Chemistry,2012,131:1248-1254.
[40]Sabik, H., Fortin, J., Martin, N. Identification of pyrazine derivatives in a typical maple syrup using headspace solid-phase microextraction with gas chromatography-mass spectrometry[J]. Food Chemistry,2012,133:1006-1010.
[41]Oruna-Concha, M., Duckham, S., Ames, J. Comparison of Volatile Compounds Isolated from the Skin and Flesh of Four Potato Cultivars after Baking[J]. Journal of Agricultural and Food Chemistry,2001,49:2414-2421.
[42]Whitfield, F.B., Mottram, D.S. Heterocyclic Volatiles Formed by Heating Cysteine or Hydrogen Sulfide with 4-Hydroxy-5-methyl-3(2H)-furanone at pH 6.5[J]. Journal of Agricultural and Food Chemistry,2001,49:816-822.
[43]De Schutter, D., Saison, D., Delvaux, S., et al. Characterization of Volatiles in Unhopped Wort[J]. Journal of Agricultural and Food Chemistry,2008,56:246-254.
[44]Zhu, M., Li, E., He, H. Determination of Volatile Chemical Constitutes in Tea by Simultaneous Distillation Extraction, Vacuum Hydrodistillation and Thermal Desorption[J]. Chromatographia, 2008,68:603-610.
[45]Weldegergis, B.T., Crouch, A.M., G6recki, T., et al. Solid phase extraction in combination with comprehensive two-dimensional gas chromatography coupled To time-of-flight mass spectrometry for the detailed investigation of volatiles in South African red wines[J]. Analytica ChimicaActa,2011,701,98-111.
[46]Beal, A.D., Mottram, D.S. Compounds contributing to the characteristic aroma of malted barley[J]. Journal of Agricultural and Food Chemistry,1994,42:2880-2884.
[47]Sanz, C., Ansorena, D., Bello, J., et al. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee[J]. Journal of Agricultural and Food Chemistry,2001,49:1364-1369.
[48]Chinnici, F., Duran Guerrero, E., Sonni, F., et al. Gas Chromatography-Mass Spectrometry (GC-MS)Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication[J]. Journal of Agricultural and Food Chemistry,2009,57(11): 4784-4792.
[49]苗志伟,刘玉平,陈海,等.两种陈酿期山西老陈醋挥发性成分分析[J].食品科学,2010,31(24)：380-384.
[50]Charles, M., Martin, B., Ginies, C., et al. Potent Aroma Compounds of Two Red Wine Vinegars[J]. Journal of Agricultural and Food Chemistry,2000,48:70-77.
[51]Van Gemert, L.J. Compilations of Odour Threshold Values in Air, Water and Other Media, (second enlarged and revised edition)[M]. Oliemans Punter & Partners BV:The Netherlands, 2011.
[52]Castro-Vazquez, L., Alanon, E., Calvo, E., et al. Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels[J]. Journal of Chromatography A,2011,1218:4910-4917.
[53]许伟.镇江香醋醋酸发酵过程微生物群落及其功能分析[D].江南大学,2011.
[54]Morales, M.L., Tesfaye, W., Garcia-Parrilla, M.C., et al. Evolution of the Aroma Profile of Sherry Wine Vinegars during an Experimental Aging in Wood[J]. Journal of Agricultural and Food Chemistry,2002,50:3173-3178.
[55]Callejon, R.M., Lourdes Morales, M., Troncoso, A.M., et al. Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar[J]. Journal of Agricultural and Food Chemistry,2008,56: 6631-6639.
[56]Xiao, J.L., Jin, Q.Z., Liu, Y.F., et al. Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil[J]. Journal of Food Science, 2011,76(3):C404-C412.
[57]Xiao, Z.B., Dai, S.P., Niu, Y.W., et al. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis[J]. Journal of Food Science,2011,76(8):1125-1135.
[58]熊越,贺稚非,李洪军,等.顶空固相微萃取-气质联用分析四川麸醋的香气成分[J].食品科学,2011,32：252-255.
[59]Ubeda, C., Callejon, R.M., Troncoso, A.M., et al. Characterization of odour active compounds in strawberry vinegars[J]. Flavour and Fragrance Journal,2012,27:313-321.
[60]蒋家奎.镇江香醋炒米色香气检测及其抗氧化性研究[D].江苏大学,2008.
[61]Giri, A., Osako, K., Ohshima, T. Identification and characterisation of headspace volatiles offish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing[J]. Food Chemistry,2010,120:621-631.
[62]黄梅丽.食品色香味化学[M].北京：中国轻工业出版社,2008.
[63]Marchand, S., Gilles de Revel Bertrand, A. Approaches to Wine Aroma:Release of Aroma Compounds from Reactions between Cysteine and Carbonyl Compounds in Wine[J]. Journal of Agricultural and Food Chemistry,2000,48:4890-4895.
[64]Camara, J.S., Alves, M.A., Marques, J.C., et al. Changes in volatile composition of Madeira wines during their oxidative ageing[J]. Analytica Chimica Acta,2006,48:70-77.
[65]Chinnici, F., Masino, F., Antonelli, A. Determination of Furanic Compounds in Traditional Balsamic Vinegars by Ion-Exclusion Liquid Chromatography and Diode-Array Detection[J]. Journal of Chromatographic Science,2003,41:305-310.
[66]Cerezo, A.B., Tesfaye, W., Soria-Diaz, M.E., et al. Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing[J]. Journal of Food Composition and Analysis,2010,23:175-184.
[67]Vanderhaegen, B., Neven, H., Verachtert, H., et al. The chemistry of beer aging-a critical review[J]. Food Chemistry,2006,95:357-381.
[68]Moreno, J.A., Zea, L., Moyano, L., et al. Aroma compounds as markers of the changes in sherry wines subjected to biological ageing[J]. Food Control,2005,16:333-338.
[69]Nuzzi, M., Scalzo, R.L., Testoni, A. Evaluation of Fruit Aroma Quality:Comparison etween Gas Chromatography-Olfactometry (GC-O) and Odour Activity Value (OAV) Aroma Patterns of Strawberries[J]. Food Analytical Methods,2008,1:270-282.
[70]Du, X.F., Finn, C.E., Qian, M.C. Volatile composition and odour-activity value of thornless 'Black Diamond' and 'Marion' blackberries[J]. Food Chemistry,2010,119:1127-1134.
[71]Karahadian, C., Johnson, K.A. Analysis of Headspace Volatiles and Sensory Characteristics of Fresh Corn Tortillas Made from Fresh Masa Dough and Spray-Dried Masa Flour[J]. Journal of Agricultural and Food Chemistry,1993,41:791-799.
[1]夏玲君,宋焕禄.香味检测技术GC-O的应用[J].食品与发酵工业,2006,32：83-87.
[2]Kang, K.M., Baek, H.H. Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry[J]. Food Chemistry,2014,145:488-495.
[3]Chen, S., Xu, Y., Qian, M.C. Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis, and Aroma ReconstitutionfJ]. Journal of Agricultural and Food Chemistry,2013,61:11295-11302.
[4]Ubeda, C., Callejon, R.M., Troncoso, A. M., et al. Characterization of odour active compounds in strawberry vinegars[J]. Flavour and Fragrance Journal,2012,27:313-321.
[5]Su M.S., Chien P.J. Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars[J]. Food Chemistry,2010,119:923-928.
[6]Wang, A.L., Song, H.L., Ren, C.Z., et al. Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing[J]. Flavour and Fragrance Journal, 2012,27,47-53.
[7]Plutowska, B., Wardencki, W. Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages-A review[J]. Food Chemistry,2008,107: 449-463.
[8]Zellner, B.D., Dugo, P., Dugo G., et al. Gas Chromatography-olfactometry in food flavour analysis[J]. Journal of Chromatography A,2008,1186:123-143.
[9]Hofmann, T., Schieberle, P. Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques[J]. Journal of Agricultural and Food Chemistry,1995,43:2187-2194.
[10]Xu, Y., Fan, W.L., Qian, M, C. Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction[J]. Journal of Agricultural and Food Chemistry,2007,55:3051-3057.
[11]范文来,徐岩,李记明,等.应用GC-O和GC-MS研究蛇龙珠葡萄酒游离态挥发性香气成分[J].食品与发酵工业,2011,37(11)：183-188.
[12]王晓欣,范文来,徐岩.应用GC-O和GC-MS分析酱香型习酒中挥发性香气成分[J].食品与发酵工业,2013,39(5)：154-160.
[13]Kesen, S., Kelebek, H., Selli, S. Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)[J]. Journal of Agricultural and Food Chemistry,2014,62:391-401.
[14]Song, H.L., Cadwallader, K.R., Singh, T.K. Odour-active compounds of Jinhuaham[J]. Flavour and Fragrance Journal,2008,23:1-6.
[15]Callejon, R.M., Lourdes Morales, M., Troncoso, A.M., et al. Targeting Key Aromatic Substances on the Typical Aroma of Sherry Vinegar[J]. Journal of Agricultural and Food Chemistry,2008,56:6631-6639.
[16]Etievant, P. X., Callement, G., Langlois, D., et al. Odor intensity evaluation in gas Chromatography-olfactometry by finger span method[J]. Journal of Agricultural and Food Chemistry,1999,47,1673-1680.
[17]Acena, L., Vera, L., Guasch J., et al. Chemical Characterization of Commercial Sherry Vinegar Aroma by Headspace Solid-Phase Microextraction and Gas Chromatography-Olfactometry[J]. Journal of Agricultural and Food Chemistry,2011,59:4062-4070.
[18]Fan, W.L., Qian, M.C. Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese 'Yanghe Daqu' Liquors[J]. Journal of Agricultural and Food Chemistry,2005,53:7931-7938.
[19]Callejon, R.M., Morales, M.L, Ferreira, A.C.S., et al. Defining the Typical Aroma of Sherry Vinegar:Sensory and Chemical Approach[J]. Journal of Agricultural and Food Chemistry,2008, 56:8086-8095.
[20]宋焕禄.食品风味化学[M].北京：化学工业出版社,2007.
[21]包启安.食醋风味的探索[J].上海调味品,1995,(4)：1-14.
[22]Charles, M., Martin, B., Ginies, C., et al. Potent Aroma Compounds of Two Red Wine Vinegars[J]. Journal of Agricultural and Food Chemistry,2000,48:70-77.
[23]Buttery, R.G., Orts, W.J., Takeoka, G.R., et al. Volatile Flavor Components of Rice Cakes[J]. Journal of Agricultural and Food Chemistry,1999,47:4353-4356.
[24]王丽霞.食品风味物质的研究方法[M].北京：中国林业出版社,2011.
[1]Pizarro, C., Esteban-DDez, I., Sdenz-Gonzalez, C., et al. Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses:A feasibility studyp[J]. Analytica Chimica Acta,2008,608:38-47.
[2]Xiao, Z.B., Dai, S.P., Niu, Y.W., et al. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis[J]. Journal of Food Science,2011,76(8):1125-1135.
[3]Yu, Y.J., Lu, Z.M., Yu, N.H., et al. HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region[J]. Journal of the Institute of Brewing,2012,118:133-141.
[4]Lourdes Morales, M., Gonzdlez, G.A., Casas, J.A., et al. Multivariate analysis of commercial and laboratory produced Sherry wine vinegars:influence of acetification and aging[J]. European Food Research and Technology,2001,212:676-682.
[5]Cirlini, M., Caligiani, A., Palla, L., et al. HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing[J]. Food Chemistry,2011,124:1678-1683.
[6]Cocchi, M., Durante, C., Marchetti, A., et al. Characterization and discrimination of different aged' Aceto Balsamico Tradizionale di Modena'products by head space mass spectrometry and chemometrics[J]. Analytica Chimica Acta.,2007,589:96-104.
[7]陈全胜.基于近红外光谱和机器视觉技术的茶叶品质快速无损检测研究[D].江苏大学,2005.
[8]赵杰文,林颢.食品、农产品检测中的数据处理和分析方法[M].北京：科学出版社,2012.
[9]于海燕.黄酒品质和酒龄的近红外光谱分析方法研究[D].浙江大学,2007.
[10]Camara, J.S., Arminda Alves, M., Marques, J.C. Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties[J]. Talanta,2006,68: 1512-1521.
[11]郭兆阳,刘明,钟其顶,等.主成分分析OAV值评价白酒风味组分的研究[J].食品工业,2011，7：79-83.
[12]张新新,李雨,纪玉佳,等.主成分一线性判别分析在中药药性识别中的应用[J].山东大学学报(医学版),2012,50(1)：143-146.
[13]张景丽,罗霞,郑林用,等.运用色谱指纹图谱与化学计量学方法对灵芝进行分类[J].色谱,2009,127(6)：776-780.
[14]石杰,李长滨,吴拥军,等.不同厂家冬凌草片的近红外光谱主成分聚类分析[J].郑州大学学报(理学版),2011,43(4)：67-70.
[15]赵荣钦,黄贤金,钟太洋,等.聚类分析在江苏沿海地区土地利用分区中的应用[J].农业工程学报,2010,26(6)：310-314.
[16]Usami, A., Kashima, Y., Marumoto, S., et al. Characterization of Aroma-active Compounds in Dry Flower of Malva sylvestris L. by GC-MS-O Analysis and OAV Calculations[J]. Journal of oleo science,2013,62(8):563-570.
[17]Kang, K.M., Baek, H.H. Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry[J]. Food Chemistry,2014,145:488-495.
[18]Prat, L., Espinoza, M.I., Agosin, E., et al. Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis)[J]. Journal of the science of food and agriculture,2014,94(4):752-759.
[19]Nuzzi, M., Scalzo, R.L., Testoni, A., et al. Evaluation of Fruit Aroma Quality:Comparison Between Gas Chromatography-Olfactometry (GC-O) and Odour Activity Value (OAV) Aroma Patterns of Strawberries[J]. Food Analytical Methods,2008,1:270-282.
[20]Acena, L., Vera, L., Guasch, J., et al. Chemical Characterization of Commercial Sherry Vinegar Aroma by Headspace Solid-Phase Microextraction and Gas Chromatography-Olfactometry [J]. Journal of Agricultural and Food Chemistry,2011,59:4062-4070.
[21]庞雪莉,胡小松,廖小军,等FD-GC-0和OAV方法鉴定哈密瓜香气活性成分研究[J].中国食品学报,2012,12(6),174-181.
[22]Callejon, R.M., Morales Lourdes, M., Silva Ferreia, A.C., et al. Defining the Typical Aroma of Sherry Vinegar:Sensory and Chemical Approach[J]. Journal of Agricultural and Food Chemistry,2008,56:8086-8095.
[23]Buttery, R.G., Ling, L.C. Additional Studies on Flavor Components of Corn Tortilla Chips[J]. Journal of Agricultural and Food Chemistry,1998,46:2764-2769.
[24]Du, X.F., Finn, C.E., Qian, M.C. Volatile composition and odour-activity value of thornless 'Black Diamond' and 'Marion' blackberries[J]. Food Chemistry,2010,119:1127-1134.
[25]Van Gemert, L.J. Compilations of Odour Threshold Values in Air, Water and Other Media, (second enlarged and revised edition) [M]. Oliemans Punter & Partners BV:The Netherlands, 2011.
[26]Nikfardjam, M.P., Maier, D. Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice[J]. Food Chemistry,2011,126:1926-1933.
[27]George, A. Burdock.Fenaroli's Handbook of Flavor Ingredients (Fourth edition)[M]. Boca Raton:CRC Press,2001.
[28]Pino, J.A., Queris, O. Analysis of volatile compounds of mango wine[J]. Food Chemistry,2011, 125:1141-1146.
[29]Czerny, M., Christlbauer, M., Christlbauer, M., et al. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions[J]. European Food Research and Technology,2008,228: 265-273.
[30]Giri, A., Osako, K., Ohshima, T. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing[J]. Food Chemistry,2010,120:621-631.
[31]Buttery, R.G., Orts, W.J., Takeoka, G. R., et al. Volatile Flavor Components of Rice CakesfJ]. Journal of Agricultural and Food Chemistry,1999,47:4353-4356.
[32]Liu, X.J., Jin, Q, Liu, Y., et al. Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil[J]. Journal of Food Science, 2011,76(3):C404-C412.
[33]March, S., Revel, G., Bertrand, A. Approaches to Wine Aroma:Release of Aroma Compounds from Reactions between Cysteine and Carbonyl Compounds in Wine[J]. Journal of Agricultural and Food Chemistry,2000,8:4890-4895.
[34]Vanderhaegen, B., Neven, H., Verachtert, H., et al. The chemistry of beer aging-a critical review[J]. Food Chemistry,2006,95:357-381.
[1]Tian, X.J., Wang, J., Cui, S.Q., et al. Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors[J]. Journal of Food Engineering,2013,119:744-749.
[2]Liu, N.J., Shi, B.L., Zhao, L., et al. Optimizing an Electronic Nose for Analysis Honey from Different Nectar Sources[J]. Sensor Letters,2013,11:1145-1148.
[3]Peris, M., Escuder-Gilabert, L. A 21st century technique for food control:Electronic noses[J]. Analytica Chimica Acta,2009,638:1-15.
[4]Liu, M., Han, X.M., Tu, K. Application of electronic nose in Chinese spirits quality control and flavour assessment[J]. Food Control,2012,26:564-570.
[5]Lozano, J., Arroyo, T., Santos, J.P., et al. Electronic nose for wine ageing detection[J]. Sensors and Actuators B,2008,133:180-186.
[6]Yin, Y., Yu, H.C., Zhang, H.S. A feature extraction method based on wavelet packet analysis for discrimination of Chinese vinegars using a gas sensors array[J]. Sensors and Actuators B,2008, 134:1005-1009.
[7]Escuder-Gilaberta, L., Peris, M. Review:Highlights in recent applications of electronic tongues in food analysis[J]. Analytica Chimica Acta,2010,665:15-25.
[8]戴鑫,于海燕,肖作兵.电子鼻和电子舌在饮料酒分析中的应用近况[J].食品与发酵工业,2012,38：114-118
[9]Ceto, X., Gutierrez, J.M., Moreno-Bar6n, L., et al Voltammetric Electronic Tongue in the Analysis of Cava Wines[J]. Electroanalysis,2011,23:72-78.
[10]Polshina, E., Rudnitskaya, A., Kirsanovc, D. Electronic tongue as a screening tool for rapid analysis of beer[J]. Talanta,2010,81:88-94.
[11]Rudnitskaya, A., Delgadillo, I., Legin, A., et al. Prediction of the Port wine age using an electronic tongue[J]. Chemometrics and Intelligent Laboratory Systems,2007,88:125-131.
[12]Rudnitskaya, A., Rocha, S.M., Legin, A., et al. Evaluation of the feasibility of the electronic tongue as a rapid analytical tool forwine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine[J]. Analytica Chimica Acta,2010, 662:82-89.
[13]Liu, M., Wang, M.J., Wang, J., et al. Comparison of random forest, support vector machine and back propagation neural network for electronic tongue data classification:Application to the recognition of orange beverage and Chinese vinegar[J].Sensors and Actuators B,2013,177: 970-980.
[14]黄星奕,王慧.电子舌技术对香醋发酵过程的监控研究[J].中国酿造,2009,10：82-85.
[15]Haddi, Z., Mabrouk, S., Bougrini, M., et al. E-Nose and e-Tongue combination for improved recognition of fruit juice samples[J]. Food Chemistry,2014,150:246-253.
[16]Han, F.K., Huang, X.Y., Teye, E., et al. Nondestructive detection of fish freshness during its preservation by combining electronic noseand electronic tongue techniques in conjunction with chemometric analysis[J]. Analytical methods,2014,6(2):529-536.
[17]Banerjee, R., Tudu, B., Shaw, L., et al. Instrumental testing of tea by combining the responses of electronic nose and tongue[J]. Journal of Food Engineering,2012,110:356-363.
[18]陈哲.基于电子鼻技术的碧螺春茶品质检测研究[D].江苏大学,2012.
[19]洪雪珍,王俊.牛肉品质检测中电子鼻参数的优化[J].农业机械学报,2013,44：125-131.
[20]陈全胜.基于近红外光谱和机器视觉技术的茶叶品质快速无损检测研究[D].江苏大学,2005.
[21]牛晓颖.基于傅立叶变换近红外光谱的绍兴黄酒风味成分定量分析及其酒龄鉴别的研究[D].浙江大学,2009.
[22]赵杰文,林颢.食品、农产品检测中的数据处理和分析方法[M].北京：科学出版社,2012.
[23]周芳.嗅觉可视化技术检测猪肉新鲜度的研究[D].江苏大学,2011.