FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (8): 319-325.doi: 10.7506/spkx1002-6630-20171130-379

• Safety Detection • Previous Articles     Next Articles

Application of Aroma Fingerprinting in Identification of Shanxi Aged Vinegar

WANG Hongguang, AN Na, CHE Jiantu   

  1. 1. Beijing S&V Biological Science and Technology Co. Ltd., Beijing 102200, China; 2. Beijing S&V Research Institute of Biological Health Sciences, Beijing 102200, China
  • Online:2019-04-25 Published:2019-05-05

Abstract: The present study aimed to develop a novel method to identify Shanxi aged vinegar (SAV) by a combination of aroma fingerprinting, hierarchical cluster analysis (HCA) and flavor characteristics analysis. For this purpose, representative samples of SAV from 4 different manufacturers were used to establish an aroma fingerprint based on the aroma compounds common to these samples as determined by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 44 aroma compounds were found to be common to all SAV samples, including three main flavor types, acidic flavor (AF), dense flavor (DF) and refreshing flavor (RF). SAV had stronger AF and DF but weaker RF compared with other vinegars; the characteristic parameter Ps resulting from acetic acid content (A), dense flavor content (D) and refreshing flavor content (F) gave a more clear discrimination between SAV and other vinegars. In conclusion, HCA based on the aroma fingerprint of SAV is a robust tool for fuzzy identification of SAV. Moreover, the application of Ps can improve the accuracy of identifying SAV. HCA and Ps are complementary in identification of SAV.

Key words: Shanxi aged vinegar (SAV), aroma components, fingerprint, identification

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