title: Characterization of the Thermal Degradation of Vinegar and the Construction of an Identification Model for Chinese Geographical Indication Vinegars by the Py-GC-MS Technique.
abstract: The pyrolysis (Py)-GC-MS technique was first introduced for the identification of two kinds of Chinese geographical indication vinegars because its advantages are that it is a simple and convenient sample pretreatment and inlet method. Abundant Py information about vinegars was obtained using Py-GC-MS; 21 common peaks were selected. With the help of the classical partial least-squares (PLS) modeling method for data analysis, two identification models for Shanxi extra-aged (SX) and Zhenjiang (ZJ) vinegars were established, respectively. An N-reducing method was used to select the variables. The variables were reduced one at a time to build the PLS models with the lowest number of misjudgments. Both models had good recognition rates, identifying over 90% of samples correctly. Thus, combining Py-GC-MS and PLS could be regarded as an effective method for the identification of SX and ZJ vinegars.
authors.affiliation: Shenzhen Academy of Metrology and Quality Inspection, Food Testing Institute, Shenzhen 518131, People's Republic of China.
authors.forename: Cen
authors.initials: C
authors.lastname: Xiong
authors.affiliation: Shenzhen Academy of Metrology and Quality Inspection, Food Testing Institute, Shenzhen 518131, People's Republic of China.
authors.forename: Zhiyi
authors.initials: Z
authors.lastname: Su
authors.affiliation: Shenzhen Academy of Metrology and Quality Inspection, Food Testing Institute, Shenzhen 518131, People's Republic of China.
authors.forename: Yanjie
authors.initials: Y
authors.lastname: Zhezng
authors.affiliation: Henan University of Technology, College of Food Science and Technology, Zhengzhou, Henan 450001, People's Republic of China.
authors.forename: Qi
authors.initials: Q
authors.lastname: Wang
authors.affiliation: Shenzhen Academy of Metrology and Quality Inspection, Food Testing Institute, Shenzhen 518131, People's Republic of China.
authors.forename: Yejing
authors.initials: Y
authors.lastname: Ling
authors.affiliation: Henan University of Technology, College of Food Science and Technology, Zhengzhou, Henan 450001, People's Republic of China.
authors.forename: Zhongdong
authors.initials: Z
authors.lastname: Liu
authors.affiliation: Shenzhen Academy of Metrology and Quality Inspection, Food Testing Institute, Shenzhen 518131, People's Republic of China.
authors.forename: Yongle
authors.initials: Y
authors.lastname: Li
authors.affiliation: Shenzhen Academy of Metrology and Quality Inspection, Food Testing Institute, Shenzhen 518131, People's Republic of China.
authors.forename: Jingru
authors.initials: J
authors.lastname: Zhang
authors.affiliation: Shenzhen Academy of Metrology and Quality Inspection, Food Testing Institute, Shenzhen 518131, People's Republic of China.
authors.forename: Guowu
authors.initials: G
authors.lastname: Yang
authors.affiliation: Shenzhen Academy of Metrology and Quality Inspection, Food Testing Institute, Shenzhen 518131, People's Republic of China.
authors.forename: Xieguang
authors.initials: X
authors.lastname: Zhang
mesh_terms: D019342:Acetic Acid / Q000032:analysis* / Q000737:chemistry*; D002681:China; D008401:Gas Chromatography-Mass Spectrometry; D006361:Heating; D016018:Least-Squares Analysis; D008956:Models, Chemical
chemical_list: D019342:Acetic Acid