| Title: | Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel |
| Author(s): | Zhu H; Zhu J; Wang L; Li Z; |
| Address: | "Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian, Beijing, 100083 China. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, 2 Yuan Ming Yuan West Road, Haidian, Beijing, 100094 China. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian, Beijing, 100083 China ; Box 112, East Campus, China Agricultural University, No.17 Qinghua Dong Lu, Haidian District, Beijing, 100083 China" |
| DOI: | 10.1007/s13197-015-2035-5 |
| ISSN/ISBN: | 0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking) |
| Abstract: | "A solid-phase microextraction followed by gas chromatography-mass spectrometry method was developed to determine the volatile compounds in Shanxi aged vinegar. The optimal extraction conditions were: 50 degrees C for 20 min with a PDMS/DVB fiber. This analytical method was validated and showed satisfactory repeatability (0.5 % |
| Keywords: | "Aroma wheel Odor activity value Shanxi aged vinegar, volatile compounds, SPME-GC-MS;" |
| Notes: | "PubMed-not-MEDLINEZhu, Hong Zhu, Jie Wang, Lili Li, Zaigui eng India 2016/01/21 J Food Sci Technol. 2016 Jan; 53(1):171-83. doi: 10.1007/s13197-015-2035-5. Epub 2015 Sep 25" |
