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- Title
HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region.
- Authors
Yu, Yong-Jian; Lu, Zhen-Ming; Yu, Ning-Hua; Xu, Wei; Li, Guo-Quan; Shi, Jing-Song; Xu, Zheng-Hong
- Abstract
The main purpose of this study was to determine the volatile composition of Zhenjiang aromatic vinegar, one of the four famous China-style cereal vinegars, by using headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrum (GC-MS) and chemometrics. For this purpose, the HS-SPME sampling method for the volatile compounds of Zhenjiang aromatic vinegar was optimized by a second-order rotatable central composite experimental design (CCD). A HS extraction of the volatile compounds by incubation on a 65 µm thickness polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre during 44.2 min at 69.5°C with 1.9 g NaCl add gave the most effective and accurate extraction. By the optimized method, a total of 58 volatile compounds, including 9 alcohols, 13 acids, 16 esters, 5 aldehydes, 4 ketones and 8 heterocycle compounds, were identified from 13 aromatic vinegar samples manufactured in Zhenjiang region. By principal components analysis (PCA), the thirteen vinegar samples were classified into 3 groups, and 10 volatile compounds were chosen as characteristic compounds of Zhenjiang aromatic vinegars. Copyright © 2012 The Institute of Brewing & Distilling
- Subjects
ZHENJIANG Shi (China); CHINA; VINEGAR; CHEMOMETRICS; EXPERIMENTAL design; GAS chromatography/Mass spectrometry (GC-MS); FERMENTATION
- Publication
Journal of the Institute of Brewing, 2012, Vol 118, Issue 1, p133
- ISSN
0046-9750
- Publication type
Article
- DOI
10.1002/jib.20