HS-SPME-GC-MS analysis of Hexi fragrant vinegar with different vinegar ages comparison of aroma components

Authors

TAN Yan-li, School of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000 , China
WU Yong, School of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000 , China
LIU Pin, School of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000 , China
TAN Xiao, School of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000 , China
MA Cheng-jin, School of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000 , China ；Institute of Food Science, Jishou University, Jishou, Hunan 416000 , China
CHEN Wan-fu, Xiangxi Autonomous Prefecture Frontier City Vinegar Technology Co., Ltd., Jishou, Hunan 416000 , China
YU Ji, School of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000 , China ；Institute of Food Science, Jishou University, Jishou, Hunan 416000 , China

Abstract

Objective: To investigate the types of volatile flavor components and their content differences in different vinegar ages of Hexi balsamic vinegar. Methods: Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile aroma components of five groups of Hexi balsamic vinegar of different years in 2017, 2018, 2019, 2020 and 2021. Results: A total of 117 volatile aroma components were detected in 5 groups of Hexi balsamic vinegar of different vinegar ages, 25 alcohol substances, 13 aldehydes, 14 acids, 24 esters and 41 other (ethers, phenols, alkane heterocyclic compounds, etc.) substances, the proportion of the quantity of substances in each of the five categories of substances to the total quantity of substances is 21.4%, 11.1%, 12.0%, 20.5% and 35.0%, respectively. The volatile aroma substances of Hexi balsamic vinegar in 2017, 2018, 2019, 2020 and 2021 were 29, 31, 35, 41 and 41 substances, respectively. With the prolongation of aging time, the number of alcohols showed a "W" pattern; the number of aldehydes, acids and other substances showed a rising trend before decreasing; the overall trend of the number of esters was not obvious. The relative contents of aldehydes and other substances showed an overall increasing trend; the relative contents of acids and esters showed an overall decreasing trend; the relative contents of alcohols showed an increasing and then decreasing trend. Conclusion: There were differences in the types and contents of volatile aroma components of Hexi balsamic vinegar with different vinegar ages, and the quality of Hexi balsamic vinegar in 2019 was relatively better among the five groups of samples studied.

Publication Date

10-16-2022

First Page

80

Last Page

86

DOI

10.13652/j.spjx.1003.5788.2022.80362

Recommended Citation

Yan-li, TAN; Yong, WU; Pin, LIU; Xiao, TAN; Cheng-jin, MA; Wan-fu, CHEN; and Ji, YU (2022) "HS-SPME-GC-MS analysis of Hexi fragrant vinegar with different vinegar ages comparison of aroma components," Food and Machinery: Vol. 38: Iss. 8, Article 15.
DOI: 10.13652/j.spjx.1003.5788.2022.80362
Available at: https://www.ifoodmm.cn/journal/vol38/iss8/15

References

[1] 孙立青,张欣.河溪香醋品牌元素选取及传播策略研究[J].产业与科技论坛,2018,17(1):188-189.SUN L Q,ZHANG X.Research on the selection of brand elements and communication strategy of Hexi balsamic vinegar[J].Industry and Technology Forum,2018,17(1):188-189.
[2] 黄群,麻成金,余佶,等.河溪香醋优势醋酸菌筛选[J].中国调味品,2006(7):19-24.HUANG Q,MA C J,YU J,et al.Study on the screening of uperior acetobacter from Hexi savory vinegar[J].China Condiment,2006(7):19-24.
[3] 袁小单,严蕊,马永昆,等.基于SPME-GC-MS的超高压镇江香醋香气变化分析[J].食品科技,2012,37(11):263-269.YUAN X D,YAN R,MA Y K,et al.Aromatic compounds in Zhenjiang fragrant vinegar after high pressure treatment by SPME-GC-MS[J].Food Science and Technology,2012,37(11):263-269.
[4] 孙宗保,赵杰文,邹小波,等.HS-SPME/GC-MS/GC-O对镇江香醋特征香气成分的确定[J].江苏大学学报(自然科学版),2010,31(2):139-144.SUN Z B,ZHAO J W,ZOU X B,et al.Determination of characteristic aroma compounds of Zhenjiang fragrancevinegar using HS-SPME/GC-MS/GC-O[J].Journal of Jiangsu University(Natural Science Edition),2010,31(2):139-144.
[5] XING J,SUN H M,LI Z Y.Comparison of volatile components between raw and vinegar baked Radix Bupleuri by GC-MS based metabolic fingerprinting approach[J].Evidence-Based Complementary and Alternative Medicine,2015,12(8):322-331.
[6] JO D,KIM G R,YEO S H.Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS,electronic nose,and sensory evaluation[J].Food Science and Biotechnology,2013,22(6):1 366-1 382.
[7] 郝勇,赵翔,温钦华,等.基于SOM和SVM的食醋品质近红外定性分析[J].食品与机械,2016,32(5):48-52.HAO Y,ZHAO X,WEN Q H,et al.research on qualitative analysis of vinegar by using near-infrared spectroscopy combined with SOM and SVM[J].Food & Machinery,2016,32(5):48-52.
[8] 韦璐,孙钦菊,杨昌鹏,等.香蕉果醋连续固定化发酵过程中挥发性香气成分含量变化[J].食品与机械,2021,37(3):22-28,35.WEI L,SUN Q J,YANG C P,et al.The Change of volatile flavor substances in the processing of continuous immobilization of banana vinegar[J].Food & Machinery,2021,37(3):22-28,35.
[9] 刘硕.我国传统固态发酵食醋主要风味物质组成分析[J].中国食品,2021(13):120-121.LIU S.Analysis of the main flavor substance composition of traditional solid fermented vinegar in China[J].China Food,2021(13):120-121.
[10] ETSCHMANN M W,BLUEMKE W,SELL D,et al.Biotechnological production of 2-phenylethanol[J].Applied Microbiology and Biotechnology,2002,59(1):1-8.
[11] 谢晓林.中国传统食醋主要风味物质组成及其差异性分析[D].天津:天津科技大学,2017:8-10.XIE X L.Analysis of main flavor compounds composition and their differences in Chinese traditional vinegar[D].Tianjin:Tianjin University of Science and Technology,2017:8-10.
[12] RAMEY D D,OUGH C S.Volatile ester hydrolysis or formation during storage of model solutions and wines[J].Journal of Agricultural and Food Chemistry,1980,28(5):928-934.
[13] CALLEJON R M,TORIJA M J,MAS A,et al.Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods[J].Food Chemistry,2010,120(2):561-571.
[14] 强化酯类合成,提升食醋品质[J].中国酿造,2015,34(11):94.Strengthening ester synthesis and improving the quality of vinegar[J].China Brewing,2015,34(11):94.