Study on Analysis of Aroma Components and Their Formation Mechanisms of Different Aged Zhenjiang Frangrance Vinegars

Abstract

Abstract: The aroma components of four Zhenjiang Fragrance Vinegars produced in different years were analyzed by GC-MS method combined with solid-phase microextraction, 52 aroma components were identified, which mainly were acids, esters, alcohols, ketones and herterocylic compounds. Among them, the contents of acetic acid, ethyl acetate, furfural and tetramethyl pyrazine reached above 50% in all, which possibly affected the aromatic quality of Zhenjiang Fragrance Vinegar. The research showed that the aroma components of Zhenjiang Fragrance Vinegars decreased during aging process. Also, the mechanisms of aroma formation of Zhenjiang Fragrance Vinegar were studied.

Key words: Zhenjiang Fragrance Vinegar, solid-phase microextraction, GC-MS, aroma, analysis, mechanism

MA Yong-Kun, WEI Yong-Yi, JIANG Jia-Kui, SUN Le-Liu, XIA Rong, XU Kang-Ping. Study on Analysis of Aroma Components and Their Formation Mechanisms of Different Aged Zhenjiang Frangrance Vinegars[J]. FOOD SCIENCE, 2006, 27(10): 504-507.

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Study on Analysis of Aroma Components and Their Formation Mechanisms of Different Aged Zhenjiang Frangrance Vinegars

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