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Food Res Int

Title:		"Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments"
Author(s):		Zhou Z; Jian D; Gong M; Zhu S; Li G; Zhang S; Zhong F; Mao J;
Address:		"National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China. Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212143, Jiangsu, China. South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, Guangdong, China. School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Huangjiu, Shaoxing 312000, Zhejiang, China. Electronic address: maojian@jiangnan.edu.cn"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200611
Issue:
Page Number:		109434 -
DOI:		10.1016/j.foodres.2020.109434
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Zhenjiang aromatic vinegar (ZAV) is one of the most famous traditional Chinese cereal vinegars. The key aroma compounds in aged ZAV were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments. Sensory analysis revealed that higher odor intensity of caramel-like, buttery and overall complexity were observed for aged ZAV compared with fresh ZAV. A total of 68 compounds were quantitated, including 27 odorants with OAVs >1.0 in the aged ZAV. Sotolon was detected for the first time in Chinese cereal vinegars. Furthermore, the levels of 2,3-butanedione, 2-methylpropanal, sotolon, dimethyl trisulfide, 3-hydroxy-2-butanone, 2,4,5-trimethyloxazole and tetramethylpyrazine changed significantly during the aging process. Aroma recombination revealed that the aroma profile of the aged vinegar could be closely simulated. Omission experiments demonstrated the important contributions of seven aroma compounds to the aged ZAV aroma, including 2,3-butanedione, acetic acid, 2-methylpropanal, sotolon, 2,4,5-trimethyloxazole, 3-methylbutanoic acid and tetramethylpyrazine. This study indicates that the aging process substantially contribute to the overall aroma of ZAV"
Keywords:		"Acetic Acid Gas Chromatography-Mass Spectrometry *Odorants/analysis Olfactometry *Volatile Organic Compounds/analysis 2, 3-Butanedione Aged vinegar Aroma recombination Key aroma compound Odor activity value Zhenjiang aromatic vinegar;"
Notes:		"MedlineZhou, Zhilei Jian, Dongzhen Gong, Min Zhu, Shenghu Li, Guoquan Zhang, Si Zhong, Fang Mao, Jian eng Research Support, Non-U.S. Gov't Canada 2020/08/28 Food Res Int. 2020 Oct; 136:109434. doi: 10.1016/j.foodres.2020.109434. Epub 2020 Jun 11"