Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

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• 作者：Hong Zhu ; Jie Zhu ; Lili Wang ; Zaigui Li
• 关键词：Shanxi aged vinegar ; volatile compounds ; SPME ; GC ; MS ; Odor activity value ; Aroma wheel
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：January 2016
• 年：2016
• 卷：53
• 期：1
• 页码：171-183
• 全文大小：879 KB
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• 作者单位：Hong Zhu (1)
  Jie Zhu (2)
  Lili Wang (2)
  Zaigui Li (1) (3)
  
  1. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian, Beijing, 100083, China
  2. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, 2 Yuan Ming Yuan West Road, Haidian, Beijing, 100094, China
  3. Box 112, East Campus, China Agricultural University, No.17 Qinghua Dong Lu, Haidian District, Beijing, 100083, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

A solid-phase microextraction followed by gas chromatography-mass spectrometry method was developed to determine the volatile compounds in Shanxi aged vinegar. The optimal extraction conditions were: 50 °C for 20 min with a PDMS/DVB fiber. This analytical method was validated and showed satisfactory repeatability (0.5 %<RSD<12 %), reproducibility (2.5 %<RSD<15.6 %), accuracy and linearity in analysis of volatile compounds. According to the calculation of odor activity value, 19 volatile compounds were identified as aroma-active compounds. Among them, propanoic acid, acetic acid, trimethyl-oxazole, butanoic acid, acetoin, 3-methylbutanoic acid and furfural were the most powerful odorants. The aroma wheel of Shanxi aged vinegar showed that the classes of sensory descriptors are first fatty and roasty, next woody and nutty and minor fruity and floral. Principal component analysis enabled us to investigate dissimilarity/similarity of Shanxi aged vinegar sample of different raw material and ageing time. Keywords Shanxi aged vinegar, volatile compounds, SPME-GC-MS Odor activity value Aroma wheel