Discrimination of Chinese Vinegars Based on Headspace Solid‐Phase Microextraction‐Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

Abstract

Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS) was applied for the determination of the characteristic volatile profiles of Chinese vinegars. Multivariate statistical techniques, such as principal component analysis (PCA) and cluster analysis (CA), were used to characterize the different Chinese vinegars by types, fermentation method, and production area. A total of 56 volatile compounds were identified, including 15 esters, 10 aldehydes, 5 acids, 12 alcohols, 5 ketones, 4 volatile phenols, 2 pyrazines, and 3 miscellaneous compounds. The major compounds in Chinese vinegars were furfural, acetic acid, ethyl acetate, 3-hydroxy-2-butanone, 3-methyl-1-butanol, isopentyl acetate, benzaldehyde, phenylethyl alcohol. The PCA results showed that characterizing the Chinese vinegars by HS-SPME-GC-MS was highly related to their type, fermentation method, and production area, and all these influencing factors were not independent. The CA results indicated that the fermentation method had a greater effect than vinegar type and production area. The results showed that HS-SPME-GC-MS together with chemometrics could provide practical reference for characterization of Chinese vinegars. Practical Application: HS-SPME coupled with GC-MS was applied for the determination of the characteristic volatile profiles of Chinese vinegars. The major compounds in Chinese vinegars were furfural, acetic acid, ethyl acetate, 3-hydroxy-2-butanone, 3-methyl-1-butanol, isopentyl acetate, benzaldehyde, phenylethyl alcohol. HS-SPME-GC-MS together with chemometrics was an efficient tool for evaluating vinegar authenticity.

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

“…This result is similar to a previous study, which proposed semi-quantitative result of furfural ranged from 21 to 27 mgL −1 (Xiao et al 2011). In addition, our study identified and quantified 2-Furyl methyl ketone, which was first found in vinegar.…”

“…H e t e r o c y c l i c c o m p o u n d s , s u c h a s f u r f u r a l , tetramethylpyrazine, trimethylpyrazine and furfural alcohol, and phenols were first quantified in SAV in our studies, which were only identified and semi-quantified in the literature (Lu et al 2011;Xiao et al 2011). Among heterocyclic compounds, the concentration of tetramethylpyrazine was the highest, which was 127.13 mgL −1 .…”

“…This consistency results of the four PCA score plots indicated that the dissimilarity/similarity of volatile profile, OAV profile, the generalized OAVs and organic acid according to raw material and ageing time were consistency. PCA was used to classify different samples in previous studies (Ubeda et al 2011;Xiao et al 2011). However, most of these authors took volatile profile as variables in PCA.…”

“…The aroma wheel has been used to investigate red and sherry wines (Capone et al 2013;Muñoz et al 2007) However, available information about the sensory properties of SAV is scant. In the few reported studies on SAV (Wang et al 2012a;Wang et al 2012b;Xiao et al 2011), the volatile compounds of SAV were semi-quantified and aroma-active compounds were identified by GC-Olfactometry. Therefore, in this study, the OAV and aroma wheel will reveal the aroma profile of SAV by analyzing quantitative information of SPME-GC-MS determination.…”

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

“…The most abundant aldehyde was benzaldehyde, followed by furfural. The TP5 sample group had the highest content of benzaldehyde, which was described as having sweet, fruity, nutty and caramel-like odors (Xiao et al, 2011).…”