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Discrimination of Two Kinds of Geographical Origin Protected Chinese Vinegars Using the Characteristics of Aroma Compounds and Multivariate Statistical Analysis

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Abstract

The aroma compounds in the Chinese vinegar has been profiling by the technology of Headspace solid phase microextraction (HS-SPME) hybrid with gas chromatography mass spectrometry (GC-MS). Thirteen compounds were selected as the key aroma compounds to discriminate two protected geographical origin (PGI) Chinese vinegars named Shanxi extra-aged vinegar and Zhenjiang vinegar by using principal component analysis. The results demonstrate that volatile organic components as the markers combined with the appropriate chemometrics method can be used for PGI Chinese vinegar discrimination with good reliability.

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Acknowledgments

This work was founded by Special Fund for Quality Inspection Research in the Public Interest (No. 2012104019 and No. 10-85).

Conflict of Interest

Cen Xiong declares that she has no conflict of interest. Yanjie Zheng declares that she has no conflict of interest. Yuanna Xing declares that she has no conflict of interest. Sujuan Chen declares that she has no conflict of interest. Yongting Zeng declares that he has no conflict of interest. Guihua Ruan declares that he has no conflict of interest.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Food Testing Institute, Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, 518131, Guangdong, People’s Republic of China

    Cen Xiong, Yanjie Zheng, Yuanna Xing, Sujuan Chen & Yongting Zeng

  2. College of Chemical and Bioengineering, Guilin University of Technology, Guilin, 541004, Guangxi, People’s Republic of China

    Guihua Ruan

Authors
  1. Cen Xiong
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  2. Yanjie Zheng
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  3. Yuanna Xing
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  4. Sujuan Chen
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  5. Yongting Zeng
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  6. Guihua Ruan
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Corresponding author

Correspondence to Yanjie Zheng.

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Xiong, C., Zheng, Y., Xing, Y. et al. Discrimination of Two Kinds of Geographical Origin Protected Chinese Vinegars Using the Characteristics of Aroma Compounds and Multivariate Statistical Analysis. Food Anal. Methods 9, 768–776 (2016). https://doi.org/10.1007/s12161-015-0243-2

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  • DOI: https://doi.org/10.1007/s12161-015-0243-2

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