title: Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry.
abstract: In this work, a method to characterize the aroma compounds of Zhenjiang aromatic vinegar (ZAV) was developed using comprehensive two dimensional gas chromatography (GC×GC) coupled with time-of-flight mass spectrometry (TOFMS) and gas chromatography olfactometry (GC-O). The column combination was optimized and good separation was achieved. Structured chromatograms of furans and pyrazines were obtained and discussed. A total of 360 compounds were tentatively identified based on mass spectrum match factors, structured chromatogram and linear retention indices comparison. The most abundant class in number was ketones. A large number of esters, furans and derivatives, aldehydes and alcohols were also detected. The odor-active components were identified by comparison of the reported odor of the identified compounds with the odor of corresponding GC-O region. The odorants of methanethiol, 2-methyl-propanal, 2-methyl-butanal/3-methyl-butanal, octanal, 1-octen-3-one, dimethyl trisulfide, trimethyl-pyrazine, acetic acid, 3-(methylthio)-propanal, furfural, benzeneacetaldehyde, 3-methyl-butanoic acid/2-methyl-butanoic acid and phenethyl acetate were suspected to be the most potent. About half of them were identified as significant aroma constituents in ZAV for the first time. Their contribution to specific sensory attribute of ZAJ was also studied. The results indicated that the presented method is suitable for characterization of ZAV aroma constituents. This study also enriches our knowledge on the components and aroma of ZAV.
authors.affiliation: National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Chinese Rice Wine, Shaoxing 312000, Zhejiang, China.
authors.forename: Zhilei
authors.initials: Z
authors.lastname: Zhou
authors.affiliation: National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Chinese Rice Wine, Shaoxing 312000, Zhejiang, China.
authors.forename: Shuangping
authors.initials: S
authors.lastname: Liu
authors.affiliation: National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China.
authors.forename: Xiangwei
authors.initials: X
authors.lastname: Kong
authors.affiliation: National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Chinese Rice Wine, Shaoxing 312000, Zhejiang, China.
authors.forename: Zhongwei
authors.initials: Z
authors.lastname: Ji
authors.affiliation: National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Chinese Rice Wine, Shaoxing 312000, Zhejiang, China.
authors.forename: Xiao
authors.initials: X
authors.lastname: Han
authors.affiliation: Research and Development Center, Jiangsu King's Luck Brewery Joint-Stock Company Limited, Huaian 223411, Jiangsu, China.
authors.forename: Jianfeng
authors.initials: J
authors.lastname: Wu
authors.affiliation: National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Chinese Rice Wine, Shaoxing 312000, Zhejiang, China. Electronic address: maojian@jiangnan.edu.cn.
authors.forename: Jian
authors.initials: J
authors.lastname: Mao
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D000447:Aldehydes / Q000032:analysis; D005663:Furans / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D007659:Ketones / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D064367:Olfactometry / Q000379:methods*; D011719:Pyrazines / Q000737:chemistry
chemical_list: D000447:Aldehydes; D005663:Furans; D007659:Ketones; D011719:Pyrazines; D019342:Acetic Acid
keywords: Aroma compounds; Comprehensive two-dimensional gas chromatography; Olfactometry; Zhenjiang aromatic vinegar