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

文献类型： 外文期刊

第一作者： Zhu, Hong

作者： Zhu, Hong;Li, Zaigui;Zhu, Jie;Wang, Lili;Li, Zaigui

作者机构：

关键词： Shanxi aged vinegar;volatile compounds;SPME-GC-MS;Odor activity value;Aroma wheel

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

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年卷期：

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收录情况： SCI

摘要： 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 A degrees 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.

分类号： TS2

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