FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (14): 262-270.doi: 10.7506/spkx1002-6630-20190620-246

• Component Analysis • Previous Articles     Next Articles

Effect of Aging Conditions on Volatile Flavor Compounds of Zhejiang Rosy Vinegar Evaluated by Multivariate Statistical Analysis

MU Xiaojing, FANG Guanyu, JIANG Yujian   

  1. (School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China)
  • Published:2020-07-29

Abstract: In this study, solid phase microextraction coupled to gar chromatography-mass spectrometry was used to determine the volatile components in Zhejiang rosy vinegar under different aging conditions. Then the obtained data were analyzed by multivariate statistical analysis including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA). The results showed that: 1) The total contents of alcohols, acids and esters in rosy vinegar aged for 5 months at high temperature (35–40 ℃) and for 2.5 years at normal temperature were significantly lower than in those aged for 5 months at low temperature (0–5 ℃) and normal temperature (20–25 ℃) , whereas the total contents of ketones and aldehydes were relatively high in all samples. The content of furfural as a product of Maillard reaction increased significantly. 2) PCA and OPLS-DA could effectively distinguish Zhejiang rosy vinegar aged under different conditions. The rosy vinegar aged for 5 months at high temperature and the one aged at normal temperature for 2.5 years were classified into one group, and those aged at low and normal temperature for 5 months into another group, indicating that the aging period can be shortened at high temperature. 3) According to the results of OPLS-DA S-plot and OPLS-DA loading factors plot, the important aroma components of rosy vinegars under different aging conditions and the characteristic aroma components under each aging condition were obtained.

Key words: Zhejiang rosy vinegar; aging conditions; volatile components; principal component analysis; orthogonal partial least squares-discriminant analysis

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