Liquid-liquid Extraction or Simultaneous Distillation-Extraction Coupled with GC-MS Analysis of Flavor Composition of Home-made Brands of Vinegar

doi:10.7506/spkx1002-6300-201004052

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (4): 226-229.doi: 10.7506/spkx1002-6300-201004052

• Analysis & Detection • Previous Articles Next Articles

Liquid-liquid Extraction or Simultaneous Distillation-Extraction Coupled with GC-MS Analysis of Flavor Composition of Home-made Brands of Vinegar

YUAN Zhong1，MA Qi-yun2，YANG Ji-yuan1

1. Department of Landscape and Food Processing, Shangqiu Vocational and Technical College, Shangqiu 476000, China；
2. Shangqiu Fuquan Beer Limited Company, Shangqiu 476100, China

Received:2009-02-04 Revised:2009-09-12 Online:2010-02-15 Published:2010-12-29
Contact: YUAN Zhong E-mail:sqzyyz@126.com;sqzyyz@163.com

Abstract

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)

CLC Number:

O657.63

YUAN Zhong1，MA Qi-yun2，YANG Ji-yuan1. Liquid-liquid Extraction or Simultaneous Distillation-Extraction Coupled with GC-MS Analysis of Flavor Composition of Home-made Brands of Vinegar[J]. FOOD SCIENCE, 2010, 31(4): 226-229 https://doi.org/10.7506/spkx1002-6300-201004052

[1]	LI Yanlin, LIAO Hui, GAO Liang, WANG Sijie, JIA Hongfeng, DONG Ping, WU Huachang. Flavoromics-Based Characterization of Regional Flavor Profiles and Key Markers in Chinese Glutinous Rice Vinegar [J]. FOOD SCIENCE, 2026, 47(8): 270-280.
[2]	LI Zhicheng, ZHU Jiajie, LIAO Yuting, LIU Jun, KONG Xiangpeng, LIU Hongyu, CAO Rong, LI Li. Dynamic Binding Mechanism and Functional Association of Core Flavor Components in Sichuan Shai Vinegar with Pleasure-Related Receptors [J]. FOOD SCIENCE, 2026, 47(3): 52-66.
[3]	YANG Lingling, LUO Xianxian, ZHAO Huizi, XIA Yaoyao, ZHANG Wenjing, ZOU Wei. Accumulation Dynamics of Non-volatile Functional Compounds and Core Functional Microorganisms during the Acetic Acid Fermentation of Shanxi Aged Vinegar [J]. FOOD SCIENCE, 2026, 47(3): 222-231.
[4]	YANG Yunsong, JIANG Mingchao, HAN Dong, YU Yongjian, RONG Chunchi, WANG Ke, WANG Yuqin, YU Zhen, ZHU Yuanyuan. Research Progress on the Factors Influencing Acetic Acid Production by Acetic Acid Bacteria in Vinegar Fermentation [J]. FOOD SCIENCE, 2025, 46(9): 351-363.
[5]	ZHAO Kui, GU Xinyue, WEI You, DU Zihao, LI Jianlong, HU Kaidi, LI Qin, ZHAO Ning, LIU Shuliang. Vinegar Quality Deterioration Caused by Gas-Producing Acetilactobacillus jinshanensis and Quality Changes after Heat Treatment [J]. FOOD SCIENCE, 2025, 46(8): 124-130.
[6]	WANG Chuan, ZHAO Yulin, LIU Jun, LI Li, LIAO Yuting, CAO Rong. Characterization of the Key Flavor Compounds and Metabolic Pathways in Sichuan Sun Vinegar Using a Flavor-Oriented Approach [J]. FOOD SCIENCE, 2025, 46(7): 229-238.
[7]	WANG Wenqi, JIANG Yuchen, LIU Jiahua, ZHANG Chi, HE Yang, WEN Liankui. Ameliorative Effect of Gastrodia elata Vinegar on Glucose and Lipid Metabolism Disorders in Obese Mice [J]. FOOD SCIENCE, 2025, 46(16): 194-201.
[8]	LI Siyu, YU Yongjian, LI Huqiang, TANG Jiaqi, ZHANG Nan, ZHU Yuanyuan, WANG Yuqin, HAN Dong, WANG Ke. Comparative Analysis of Flavor Quality between Traditional and Closed Solid-State Vinegar Brewing Systems [J]. FOOD SCIENCE, 2025, 46(16): 244-254.
[9]	QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang. Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis [J]. FOOD SCIENCE, 2024, 45(24): 170-177.
[10]	BAI Shaoci, YANG Mingyuan, ZHANG Qunfang, ZOU Chenyang, YU Yanqi, LÜ Chunmao, ZHOU Huigai. Changes in Flavor and Quality of Pine Pollen Vinegar during Fermentation [J]. FOOD SCIENCE, 2024, 45(17): 154-164.
[11]	ZHAO Ruihuan, CHEN Qianrui, GU Dahai, XU Zhiqiang. Analysis of Bacterial Diversity in Lufeng Aromatic Vinegar with Different Storage Years [J]. FOOD SCIENCE, 2024, 45(10): 118-125.
[12]	CHENG Siyuan, YU Yongjian, TANG Ruijun, LIU Jiaxin, YE Xiaoting. Research Progress on Closed Solid-State Fermentation System and Its Application in Vinegar Brewing [J]. FOOD SCIENCE, 2024, 45(10): 310-319.
[13]	MA Lixue, YU Qiaoru, WU Mengna, WANG Xiaoyu, SU Tingting, YANG Xiyuan, LIU Yuhang, YAO Di, WANG Changyuan. Dynamic Succession of Microbial Communities in Soybean Paste Made with Broomcorn Millet as an Additive and Its Correlation with Flavor and Nutritional Properties during the Brewing Process [J]. FOOD SCIENCE, 2023, 44(24): 188-200.
[14]	SONG Xuemiao, MA Shiyuan, LI Zijian, LUO Huibo, HUANG Dan. Effect of Co-fermentation with the Apple Endophyte Torulaspora delbrueckii on the Synthesis of the Flavor Substances of Apple Vinegar [J]. FOOD SCIENCE, 2023, 44(20): 330-342.
[15]	LIU Jiaxin, YE Xiaoting, YU Yongjian, WANG Ke, ZHU Yuanyuan, YU Zhen, HAN Dong, LIU Peng, WANG Yuqin. Microbial Communities and Their Interaction in Traditional Vinegar Fermentation Process: A Review [J]. FOOD SCIENCE, 2023, 44(17): 225-247.

Liquid-liquid Extraction or Simultaneous Distillation-Extraction Coupled with GC-MS Analysis of Flavor Composition of Home-made Brands of Vinegar

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments