title: Aroma Constituents in Shanxi Aged Vinegar before and after Aging.
abstract: Shanxi aged vinegar is one of the most famous Chinese traditional cereal vinegars produced by spontaneous solid-state fermentation. However, the aroma composition of Shanxi aged vinegar is still ambiguous. The Shanxi vinegars before and after aging were both analyzed by solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry (GC-MS) as well as gas chromatography-olfactometry (GC-O) in aroma extract dilution analysis. A total of 87 odor-active regions were found by GC-O, and 80 odor-active compounds were identified. By GC-MS/MS, in selected reaction monitoring mode, 30 important identifications were quantitated using authentic standards. In comparison, the aroma molecules for the vinegars before and after aging were almost the same; only their levels were altered, with mostly the esters and some compounds that produce pungent smells being lost and the levels of those from the Maillard reaction, especially the pyrazines (e.g., tetramethylpyrazine), being greatly increased. As for the aged vinegar, the compounds found to have high flavor dilution factors (>128) were 3-(methylthio)propanal, vanillin, 2,3-butanedione, tetramethylpyrazine, 3-methylbutanoic acid, γ-nonalactone, guaiacol, 3-(methylthio)propyl acetate, dimethyl trisulfide, phenylacetaldehyde, 2-ethyl-6-methylpyrazine, 2-acetylpyrazine, 2,3-dimethylpyrazine, furfural, and 3-hydroxy-2-butanone. However, the aroma compounds found at high concentrations (>25 μg/L) in the aged vinegar were acetic acid, followed by 2,3-butanedione, furfural, 3-hydroxy-2-butanone, tetramethylpyrazine, furfuryl alcohol, and 3-methylbutanoic acid.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU) , Beijing 100048, China.
authors.forename: Jingjing
authors.initials: J
authors.lastname: Liang
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU) , Beijing 100048, China.
authors.forename: Jianchun
authors.initials: J
authors.lastname: Xie
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU) , Beijing 100048, China.
authors.forename: Li
authors.initials: L
authors.lastname: Hou
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU) , Beijing 100048, China.
authors.forename: Mengyao
authors.initials: M
authors.lastname: Zhao
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU) , Beijing 100048, China.
authors.forename: Jian
authors.initials: J
authors.lastname: Zhao
authors.affiliation: Institute of Quality Standard and Testing Technology for Agro-products of CAAS , Beijing 100081, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Cheng
authors.affiliation: Institute of Quality Standard and Testing Technology for Agro-products of CAAS , Beijing 100081, China.
authors.forename: Shi
authors.initials: S
authors.lastname: Wang
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU) , Beijing 100048, China.
authors.forename: Bao-Guo
authors.initials: BG
authors.lastname: Sun
mesh_terms: D019342:Acetic Acid; D001547:Benzaldehydes / Q000032:analysis; D003931:Diacetyl / Q000032:analysis; D005285:Fermentation; D005504:Food Analysis / Q000379:methods*; D005662:Furaldehyde / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D009812:Odorants / Q000032:analysis*; D053719:Tandem Mass Spectrometry; D013997:Time Factors
chemical_list: D001547:Benzaldehydes; C100058:vanillin; D005662:Furaldehyde; D003931:Diacetyl; D019342:Acetic Acid
keywords: GC−O; Shanxi aged vinegar; aroma extract dilution analysis; quantitation; selected reaction monitoring; solvent-assisted flavor evaporation