Abstract:

The aroma components of Xiangxi natural savory vinegar were separated and structurally identified using gas chromatography-mass spectrometry. The relative contents of the components were determined through peak-area normalization method. The results showed that 15 components were present in Xiangxi Natural Savory Vinegar and the major components are acetic acid which accounted for 40.23% of total fraction collected from distillation and 2,3-butanediol for 13.43%, 9-octadecenoic acid for 12.46%, 2-hydroxy-, ethyl ester for 7.79%, and tetracontane for 6.06%. In particular, tetramethylpyrazine accounted for 1.97% of total aroma composition, which gave the product the specific healthy values.

Key words: Xiangxi natural savory vinegar, fragrance component, GC-MS analysis