中文摘要：

连续监测了镇江香醋加工过程中总酸、不挥发酸、还原糖、氨基酸态氮含量的变化，对各阶段理化指标的变化进行了动态分析，结合镇江香醋香气成分的变化，探讨二者之间的相互关系。结果表明，总酸、不挥发酸、还原糖、氨基酸态氮的含量变化在镇江香醋生产过程中各不相同，镇江香醋生产过程中各阶段理化指标的变化和香气成分之间存在密切的联系。

英文摘要：

Changes in contents of total acid, reducing sugar, nonvolatile acids and amino acid nitrogen were continuously analyzed during processing of Zhenjiang fragrance vinegar. These changes were then subjected to the dynamic analysis to find the relationships between physicochemical indexes and aroma components by combining changes of aroma components. Results indicated that the changes in the contents of total acid, reducing sugar, nonvolatile acids and amino acid nitrogen differ during the whole production process, meanwhile there are close relationships between the changes of physiochemical indexes and aroma components in different production processes.