| Title: | Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars |
| Author(s): | Zhang X; Wang P; Xu D; Wang W; Zhao Y; |
| Address: | "Beijing Academy of Food Sciences, Beijing 100068, China; China Meat Research Center, Beijing 100068, China. Beijing Academy of Food Sciences, Beijing 100068, China. Beijing Academy of Food Sciences, Beijing 100068, China. Electronic address: wwpsmn@163.com" |
| DOI: | 10.1016/j.foodres.2019.02.008 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Beijing rice vinegar is a typically traditional Chinese cereal vinegar and prevalent in the northern part of China. In this study, the volatile aroma analysis of different fermentation stages of Beijing rice vinegar was carried out by headspace-solid phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). The aroma could be classified into acids, alcohols, esters, aldehydes, ketones, polyphenols and heterocyclic compounds. The aroma constituents varied at each fermentation stage. Principle component analysis (PCA) was employed to distinguish the specific aroma compounds. At the alcoholization stage, alcohols were mainly ethanol (1993.10?ª+mug/100?ª+mL, 70%), and phenyl-ethyl alcohol (588.64?ª+mug/100?ª+mL, 20%). The ethyl ester meanwhile started to be produced and was the most prevalent ester. The high contents of ethanol, 3-methyl-butanol and phenyl-ethyl alcohol could be the potential aroma biomarker for the alcoholization stage. At the vinegarization stage, ethanol was largely consumed, as well as i-butanol and i-amyl alcohol. The concentration of volatile acids was 1948.01?ª+mug/100?ª+mL with acetic acid the most dominant one (> 90%). Acetic acid and 3-hydroxy-2-butanone were representative compounds for vinegarization stage and could be the potential biomarkers. Furthermore, the aroma comparison of 7 kinds of classic cereal vinegars was carried out. PCA results indicated that the specification of aroma biomarkers for each type of vinegar was practical, serving as the indicators or predictors for both the vinegar fermentation stage identification, vinegar sensory evaluation, and offering a potential for vinegar identification and quality improvement. The assessment strategy was also used to compare the typical Chinese and other important western vinegars" |
| Keywords: | Acetic Acid/*analysis Alcohols/analysis Aldehydes/analysis Beijing Biomarkers Edible Grain/*chemistry Esters/analysis Ethanol/analysis Fermentation Gas Chromatography-Mass Spectrometry/methods Ketones/analysis Odorants/*analysis Oryza/*chemistry Pentanols; |
| Notes: | "MedlineZhang, Xin Wang, Peng Xu, Dandan Wang, Wenping Zhao, Yan eng Research Support, Non-U.S. Gov't Canada 2019/03/20 Food Res Int. 2019 May; 119:398-410. doi: 10.1016/j.foodres.2019.02.008. Epub 2019 Feb 5" |
