基于智能感官结合GC-IMS技术探究不同品种食醋风味特征

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中图分类号：TS264.22 文献标志码：A 文章编号：1000-9973（2025）08-0102-08

DOI：10.3969/j.issn.1000-9973.2025.08.015

引文格式：，等.基于智能感官结合GC-IMS技术探究不同品种食醋风味特征[J].中国调味品，2025，50（8）： 102-109. YUAN HB，DONG P，TANG WT，et al.Explorationof flavor characteristicsof different varieties of vinegar based on intelligent senses and GC-IMS[J].China Condiment，2025，50（8）：102-109.

Abstract：This study aims to investigate the volatile flavor substances and taste of four varieties of vinegar in the southwest and eastern coastal regions of China using gas chromatography-ion mobility spectrometry （GC-IMS） combined with electronic nose （E-nose） and electronic tongue（E-tongue）. The results show that the combination of electronic nose and GC-IMS can effectively distinguish different varieties of vinegar. A total of 66 volatile flavor substances are identified，among which， alcohols are the main flavor substances in vinegar. Thirteen substances，such as 2-methyl-1-butanol， （E）-2-butenoic acid ethyl ester，2-hydroxy-2-methyl-4-pentanone and N-nitrosomorpholine are identified as the key differential volatile flavor substances （ ） through variable importance in projection，which could distinguish volatile substances of four varieties of vinegar as the flavor markers. The research results have provided insights into the volatile flavor substances and taste of vinegar. In addition，inteligent sensing technology can become an effective tool for distinguishing different varieties of vinegar.

Key Words： vinegar; volatile flavor substances; orthogonal partial least squares discriminant analysis; E-nose;E-tongue

醋因其独特的风味和对健康的益处，在中国菜肴和日常生活中占有重要地位，它可以直接作为调味品或兑水使用。（剩余9874字）