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.

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages

“…The socalled relative peak areas were calculated by dividing the peak area of every compound by the internal standard's peak area. To increase the clarity of figures, presented data were standardized to 0 mean and 1 standard deviation (Zhu et al 2016).…”

Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar

“…CarboPac PA10 (4 9 250 mm) and Guard, BorateTrap; 1.0 mL/min flow rate; isocratic separation with 52 mM NaOH; detected on integrated amperometry, quadruple waveform; gold electrode; 1 mL injection volume. The content of acetic acid and lactic acid was analyzed by the method reported in our previous research (Zhu et al 2016). Total polyphenolic content was measured by the Folin-Ciocalteu method (Wang et al 2012b).…”

“…Eight volatile compounds, including propanoic acid, acetic acid, trimethyl oxazole, acetoin, 3-methylbutanoic acid, furfural, tetramethylpyrazine and 2-methylphenol were chosen as aroma indicator as reported earlier (Wang et al 2012a;Zhu et al 2016). The analysis of aroma compounds was performed by SPME-GC-MS. Five milliliters of SAV was transferred into a 10 mL vial and the vial was tightly capped with a PTFE/silicon septum (Bellefonte, PA, USA).…”

“…Nineteen compounds have been identified as key aroma compounds of SAV. Among them, propanoic acid, acetic acid, trimethyl oxazole, butanoic acid, acetoin, 3-methylbutanoic acid and furfural were the most powerful odorants (Zhu et al 2016).…”

“…Solid phase microextraction (SPME) coupled with GC-MS, was carried out to analyze the air/product partition coefficient of the compounds (Mitropoulou et al 2011). Based on previous works (Wang et al 2012a;Xiao et al 2011;Zhu et al 2016), eight compounds (propanoic acid, acetic acid, trimethyl oxazole, acetoin, 3-methylbutanoic acid, furfural, tetramethylpyrazine and 2-methylphenol), which were identified as key aroma in SAV, would be quantified by SPME-GC-MS in this study. The aim of our research is to study the rheological property of SAV, and effect of rheological property variation on the release of key aroma compounds of SAV.…”