关键词: 恒顺香醋, 电子鼻, 气相色谱-质谱法, 风味

Abstract: In order to distinguish Hengshun vinegars of different ages and to establish their aroma characteristics, the volatile flavor compounds of 3-, 5-, and 10-year-old Hengshun vinegars were analyzed by gas chromatography-mass spectrometry (GC-MS) and their flavor characteristics were evaluated using an electronic nose. Principal component analysis (PCA) and loding analysis (LA) were performed to determine the contribution ratio of each principal component and the degree of differentiation among vinegars of different ages in terms of flavor. The results showd that the electronic nose could clearly discriminate the three vinegar samples with W2S and W5S being the most efficient sensors. In addition, GC-MS analysis showed that the relative contents of furfural and Ligustrazine contributed most to discriminate these vinegars. Therefore, our results support the combined use of electronic nose and GC-MS to discriminate Hengshun vinegars of different ages.

Key words: Hengshun balsamic vinegar, electronic nose, gas chromatography-mass spectrometry, flavor