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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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Abstract

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.

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Acknowledgments

This research was funded by the Chinese Agricultural Research System (grant number: CARS-08-D-3).

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Authors and Affiliations

  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

    Hong Zhu & Zaigui Li

  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

    Jie Zhu & Lili Wang

  3. Box 112, East Campus, China Agricultural University, No.17 Qinghua Dong Lu, Haidian District, Beijing, 100083, China

    Zaigui Li

Authors
  1. Hong Zhu
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  2. Jie Zhu
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  3. Lili Wang
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  4. Zaigui Li
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Corresponding author

Correspondence to Zaigui Li.

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Research highlights

1. A SPME-GC-MS method was developed to identify and quantify volatile compounds of Shanxi aged vinegar.

2. Aroma profile of Shanxi aged vinegar was evaluated by odor activity value calculation and aroma wheel.

3. The sensory quality of Shanxi aged vinegar was defined as fatty, roasty, woody, nutty, fruity, and floral by analysis chemical date.

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Zhu, H., Zhu, J., Wang, L. et al. Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel. J Food Sci Technol 53, 171–183 (2016). https://doi.org/10.1007/s13197-015-2035-5

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  • DOI: https://doi.org/10.1007/s13197-015-2035-5

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