Abstract:

Qualitative and quantitative analysis was carried out for examining flavor composition of three home-made brands of vinegar using liquid-liquid extraction (LLE) or simultaneous distillation-extraction (SDE) coupled with gas chromatographymass spectrometry (GC-MS). Results showed that more low boiling point compounds were identified using SDE than using LEE and LEE made it more sensitive to detect high boiling point compounds. There was a significant difference in flavor composition of three home-made brands of vinegar. Among them, the most acid kind was observed in Shanxi mature vinegar, Zhenjiang Hengshun vinegar contained the highest contents of low boiling point compounds, while the contents of high boiling point compounds in Shanxi hypolipidemic vinegar were much higher than those in other two brands.

Key words: vinegar, flavor composition, liquid-liquid extraction (LLE), simultaneous distillation-extraction (SDE), gas chromatography -mass spectrometry (GC-MS)