Establishment of Fingerprint of Aroma Components of Zhenjiang Frangrance Vinegar Based on GC-MS Analysis and GC-olfactory

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 496-499.

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Establishment of Fingerprint of Aroma Components of Zhenjiang Frangrance Vinegar Based on GC-MS Analysis and GC-olfactory

MA Yong-Kun, JIANG Jia-Kui, WEI Yong-Yi, SUN Le-Liu, XIA Rong, XU Kang-Ping

1.School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;2.Biological Processing and Separation Engineering Center of Jiangsu Province,Zhenjiang 212004,China

Online:2007-09-15 Published:2011-11-22

Abstract

Abstract: According to the high contents and low odor threshold of the aroma components from Zhenjiang fragrance vinegar,the characteristic aroma components in the vinegar were analyzed and determined using GC-MS and GC-olfactory method combined with solid-phase microextraction,and the aroma fingerprint of Zhenjiang fragrance vinegar was established.

Key words: Zhenjiang fragrance vinegar, SPME, GC-MS, olfactory, aroma, fingerprint

MA Yong-Kun, JIANG Jia-Kui, WEI Yong-Yi, SUN Le-Liu, XIA Rong, XU Kang-Ping. Establishment of Fingerprint of Aroma Components of Zhenjiang Frangrance Vinegar Based on GC-MS Analysis and GC-olfactory[J]. FOOD SCIENCE, 2007, 28(9): 496-499.

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Establishment of Fingerprint of Aroma Components of Zhenjiang Frangrance Vinegar Based on GC-MS Analysis and GC-olfactory

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