Analysis of Aroma-active Compounds in Zhenjiang Aromatic Vinegar with Different Ageing Time by GC-O Based on Direct Intensity Methods

作者：Sun Zongbao; Yan Xiaojing; Lin Hao; Zou Xiaobo^*; Zhao Jiewen; Wang Zhenbin; Yin Junling

来源：Journal of Chinese Institute of Food Science and Technology, 2018, 18(3): 227-234.

DOI：10.16429/j.1009-7848.2018.03.030

• Aroma active compounds
• Gas chromatography-olfactometry (GC-O)
• Intensity methods
• Vinegar age
• Zhenjiang

The aroma-active compounds in Zhenjiang aromatic vinegar with four different ageing time were studied by gas chromatography-olfactometry (GC-O) based on direct intensity methods and gas chromatography and mass spectrometry (GC-MS). The result showed that fifty aroma-active compounds were detected in Zhenjiang aromatic vinegar with four different ageing time, mainly composed of acids, alcohols, esters, aldehydes, ketones, heterocyclic compounds and some unidentified aroma active compounds. The differences of aroma profiles of Zhenjiang aromatic vinegar with different ageing time were very obvious, especially between new vinegar and aged Zhenjiang aromatic vinegar, however the aroma profiles of Zhenjiang aromatic vinegars with a long-time ageing were very similar. With the increase of aging time, the aroma intensity of most heterocyclic compounds increased significantly. The difference of heterocyclic compounds was one of the main factor in the formation of the different flavor of Zhenjiang aromatic vinegar with different ageing time. In addition to acetic acid which was the main flavor substances in vinegar, 3-methyl butanoic, 3-methyl butanal, 2, 3-butanedione, trimethyl pyrazine and one unidentified compound were the most basic aroma components of Zhenjiang aromatic vinegar with different ageing time.

• 出版日期2018