Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

被引:76
作者
Xiao, Zuobing [1 ]
Dai, Shuiping [2 ]
Niu, Yunwei [1 ]
Yu, Haiyan [1 ]
Zhu, Jiancai [1 ]
Tian, Huaixiang [1 ]
Gu, Yongbo [1 ]
机构
[1] Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 200233, Peoples R China
[2] E China Univ Sci & Technol, Sch Biol Engn, Shanghai 200237, Peoples R China
基金
中国国家自然科学基金;
关键词
characterization; Chinese vinegar; cluster analysis; headspace solid-phase microextraction; principal component analysis; volatiles; TRADITIONAL BALSAMIC VINEGARS; WINE VINEGARS; HS-SPME/GC; FEATURE-EXTRACTION; GC-MS; COMPONENTS; CLASSIFICATION; ACETIFICATION; TRADIZIONALE; MODENA;
D O I
10.1111/j.1750-3841.2011.02356.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS) was applied for the determination of the characteristic volatile profiles of Chinese vinegars. Multivariate statistical techniques, such as principal component analysis (PCA) and cluster analysis (CA), were used to characterize the different Chinese vinegars by types, fermentation method, and production area. A total of 56 volatile compounds were identified, including 15 esters, 10 aldehydes, 5 acids, 12 alcohols, 5 ketones, 4 volatile phenols, 2 pyrazines, and 3 miscellaneous compounds. The major compounds in Chinese vinegars were furfural, acetic acid, ethyl acetate, 3-hydroxy-2-butanone, 3-methyl-1-butanol, isopentyl acetate, benzaldehyde, phenylethyl alcohol. The PCA results showed that characterizing the Chinese vinegars by HS-SPME-GC-MS was highly related to their type, fermentation method, and production area, and all these influencing factors were not independent. The CA results indicated that the fermentation method had a greater effect than vinegar type and production area. The results showed that HS-SPME-GC-MS together with chemometrics could provide practical reference for characterization of Chinese vinegars.
引用
收藏
页码:C1125 / C1135
页数:11
相关论文
共 42 条
  • [1] VOLATILE COMPONENTS OF AN UNFLAVORED TEXTURED SOY PROTEIN
    AMES, JM
    MACLEOD, G
    [J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (06) : 1552 - 1557
  • [2] [Anonymous], 1983, MAILLARD REACTION FO, DOI DOI 10.1021/BK-1983-0215.CH012
  • [3] Traditional balsamic vinegar
    Caligiani, Augusta
    Silva, Giorgia
    Palla, Gerardo
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (19) : 7810 - 7815
  • [4] Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods
    Callejon, R. M.
    Torija, M. J.
    Mas, A.
    Morales, M. L.
    Troncoso, A. M.
    [J]. FOOD CHEMISTRY, 2010, 120 (02) : 561 - 571
  • [5] Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods
    Callejon, R. M.
    Tesfaye, W.
    Torija, M. J.
    Mas, A.
    Troncoso, A. M.
    Morales, M. L.
    [J]. FOOD CHEMISTRY, 2009, 113 (04) : 1252 - 1259
  • [6] A chemometrical approach for vinegar classification by headspace mass spectrometry of volatile compounds
    Casale, Monica
    Armanino, Carla
    Casolino, Chiara
    Oliveros, Concepcion Cerrato
    Forina, Michele
    [J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2006, 12 (03) : 223 - 230
  • [7] Aroma impact components in commercial plain sufu
    Chung, HY
    Fung, PK
    Kim, JS
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (05) : 1684 - 1691
  • [8] AROMA EXTRACT DILUTION ANALYSIS OF BLUE-CRAB CLAW MEAT VOLATILES
    CHUNG, HY
    CADWALLADER, KR
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (12) : 2867 - 2870
  • [9] HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing
    Cirlini, M.
    Caligiani, A.
    Palla, L.
    Palla, G.
    [J]. FOOD CHEMISTRY, 2011, 124 (04) : 1678 - 1683
  • [10] Characterization and discrimination of different aged 'Aceto Balsamico Tradizionale di Modena' products by head space mass spectrometry and chemometrics
    Cocchi, M.
    Durante, C.
    Marchetti, A.
    Armanino, C.
    Casale, M.
    [J]. ANALYTICA CHIMICA ACTA, 2007, 589 (01) : 96 - 104