Analysis of volatile organic compounds from Chinese vinegar substrate during solid-state fermentation using a colorimetric sensor array

Abstract

\Aroma is a significant index to reflect the quality of vinegar. This paper intends to investigate the volatile organic compounds (VOCs) of vinegar's substrate during solid-state fermentation. Gas chromatography and mass spectrometry (GC-MS), as well as a colorimetric sensor array, was used comparatively to characterize the VOCs in the different stages of the acetic acid fermentation. It was found from GC-MS that the chemical components of ethanol, 3-methyl-1-butanol, acetic acid, and ethyl acetate were remarkably changed during the solid-state fermentation. Furthermore, the colorimetric sensor array technique was also used to characterize the VOCs of the solid-state fermentation. The color changes of the colorimetric sensor array before and after exposure to the vinegar's substrate samples were obtained by a Charge Coupled Device (CCD) camera. The digital data (i.e., RGB components of the image) representing the color change profiles for the vinegar samples were analyzed. A principle components analysis (PCA) was employed to present the trends in the fermentation process through analyzing the signals obtained from the colorimetric sensor array. A linear discriminant analysis (LDA) model based on the PCA scores was used to distinguish vinegar's substrate samples per day during the whole fermentation process. The result show that around 60 percent of samples were correctly identified corresponding to their fermenting day; and 92.3 percent of samples were correctly identified within an error range of three days. Therefore, the colorimetric sensor array technique was considered to be an excellent method for VOCs measurement, based on its advantages of accuracy, no need for a pretreatment, fast, and low cost.

Simulation and Non-Invasive Testing of Vinegar Storage Time by Olfaction Visualization System and Volatile Organic Compounds Analysis

“…Bromocresol green is a pH indicator with sensitivity to organic acids and constancy of the spots [ 17 , 18 ]. Bromocresol green indicator and anhydrous ethanol and used in the test were purchased from Sinopharm Chemical Reagent Co., Ltd. (Shanghai, China).…”

Advanced applications of chemo‐responsive dyes based odor imaging technology for fast sensing food quality and safety: A review

“…Scholars at home and abroad have conducted several studies on the application of this field. Imaging technology based on chemo-responsive dyes has been proposed to evaluate the states of some commodities or agro-products such as detection of cereal (Lin, Kang, et al, 2019;Lin, Wang, et al, 2020), wine and vinegar flavored foods (Guan et al, 2013(Guan et al, , 2014Lin et al, 2018;Lin, Jiang, et al, 2021), poultry meat (Alimelli et al, 2007;Huang et al, 2015), aquatic products, fruits and vegetables, and tea.…”

“…Chemo‐responsive materials are employed to interact with the volatile gas of the detected object and the color of the dye molecule changes significantly. After computer processing, a specific digital signal is formed, and finally the corresponding pattern recognition method is used to perform qualitative and quantitative analysis (Chen, Liu, Zhao, Ouyang, et al., 2013; Chen, Liu, & Zhao, 2013; Chen, Hui, et al., 2014; Chen, Li, et al., 2014; Guan et al., 2013, 2014)…”

“…As mentioned above, the article has reflected some advances of odor imaging technology. In recent years, imaging detection technology has gradually been applied to the odor detection of some highly volatile foods such as vinegar, white wine, and mildew of grains (Chen, Liu, & Zhao, 2013; Chen, Hui, et al., 2014; Chen, Li, et al., 2014; Feng et al., 2010; Guan et al., 2014; Gu et al., 2019; Huo et al., 2014; Huang et al., 2011, 2014; Lin et al., 2017, 2018; Lin, Duan, et al., 2019; Lin, Kang, et al., 2019; Lin, Yan, et al., 2019; Lin, Kang, et al., 2020; Lin, Wang, et al., 2020; Khulal et al., 2016; Qin et al., 2012; Qian & Lin, 2015; Salinas et al., 2014).…”

Monitoring of Cell Concentration during Saccharomyces cerevisiae Culture by a Color Sensor: Optimization of Feature Sensor Using ACO

“…The technology has a strong specificity, high sensitivity and is not affected by the humidity characteristics because the color sensitive material used has a broad spectrum. Olfactory visualization technology has been successfully used in gas detection [26] and for liquid foodstuffs, such as coffee [28,29,30], wine [31,32], and vinegar [33,34,35,36]. Therefore, from the technical point of view, this technology is also capable of achieving quantitative analysis of the yeast culture process.…”