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J Food Sci

Title:		Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis
Author(s):		Xiao Z; Dai S; Niu Y; Yu H; Zhu J; Tian H; Gu Y;
Address:		"School of Perfume and Aroma Technol., Shanghai Inst. of Technol., Shanghai 200233, China. xzb@sit.edu.cn"
Journal Title:		J Food Sci
Year:		2011
Volume:		76
Issue:		8
Page Number:		C1125 - C1135
DOI:		10.1111/j.1750-3841.2011.02356.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"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. Practical Application: HS-SPME coupled with GC-MS was applied for the determination of the characteristic volatile profiles of Chinese vinegars. 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. HS-SPME-GC-MS together with chemometrics was an efficient tool for evaluating vinegar authenticity"
Keywords:		Acetates/analysis Acetic Acid/*analysis Acetoin/analysis Benzaldehydes/analysis Cluster Analysis Furaldehyde/analysis Gas Chromatography-Mass Spectrometry/*methods Multivariate Analysis Pentanols/analysis Phenylethyl Alcohol/analysis Principal Component A;
Notes:		"MedlineXiao, Zuobing Dai, Shuiping Niu, Yunwei Yu, Haiyan Zhu, Jiancai Tian, Huaixiang Gu, Yongbo eng Research Support, Non-U.S. Gov't 2012/03/16 J Food Sci. 2011 Oct; 76(8):C1125-35. doi: 10.1111/j.1750-3841.2011.02356.x"