title: Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel.
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.
authors.affiliation: 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.
authors.forename: Hong
authors.initials: H
authors.lastname: Zhu
authors.affiliation: 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.
authors.forename: Jie
authors.initials: J
authors.lastname: Zhu
authors.affiliation: 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.
authors.forename: Lili
authors.initials: L
authors.lastname: Wang
authors.affiliation: 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 ; Box 112, East Campus, China Agricultural University, No.17 Qinghua Dong Lu, Haidian District, Beijing, 100083 China.
authors.forename: Zaigui
authors.initials: Z
authors.lastname: Li
keywords: Aroma wheel; Odor activity value; Shanxi aged vinegar, volatile compounds, SPME-GC-MS