Analysis on the differences of Hengshun Vinegar at different aging times based on electronic nose and GC-MS

Abstract

Abstract: In order to distinguish the Hengshun Vinegar at different aging times and establish aroma characteristics, 3, 5, and 10 years of Hengshun Vinegar were selected as the subjects. The electronic nose in conjunction with gas chromatography-mass spectrometry (GC-MS), combined with principal component analysis (PCA) and Loding analysis (LOA) were used in this study. The results showd that the sensor W2S and W5S have strong abilities to distinguish the aroma of Hengshun Vinegar. In addition, GC-MS was used to analyze the aroma composition of Hengshun Vinegar. The results showed that the relative content of furfural and Ligustrazine contributed the most to the Hengshun Vinegar at different aging times. Therefore, Hengshun Vinegar can be identified by electronic nose and GC-MS technology which is intended to provide theoretical basis and technical reference for the identification of vinegar at different aging times.

Key words: Hengshun balsamic vinegars, electronic nose, gas chromatography-mass spectrometry, flavor

CLC Number:

TS207.3

References

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