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Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
J Food Sci. 2011 Oct; 76(8):C1125-35.JF

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.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Xiao Z
School of Perfume and Aroma Technol., Shanghai Inst. of Technol., Shanghai 200233, China. xzb@sit.edu.cn
Dai S
No affiliation info available
Niu Y
No affiliation info available
Yu H
No affiliation info available
Zhu J
No affiliation info available
Tian H
No affiliation info available
Gu Y
No affiliation info available

MeSH

AcetatesAcetic AcidAcetoinBenzaldehydesCluster AnalysisFuraldehydeGas Chromatography-Mass SpectrometryMultivariate AnalysisPentanolsPhenylethyl AlcoholPrincipal Component AnalysisSolid Phase MicroextractionTemperatureVolatile Organic Compounds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22417575

Citation

Xiao, Zuobing, et al. "Discrimination of Chinese Vinegars Based On Headspace Solid-phase Microextraction-gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis." Journal of Food Science, vol. 76, no. 8, 2011, pp. C1125-35.
Xiao Z, Dai S, Niu Y, et al. Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis. J Food Sci. 2011;76(8):C1125-35.
Xiao, Z., Dai, S., Niu, Y., Yu, H., Zhu, J., Tian, H., & Gu, Y. (2011). Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis. Journal of Food Science, 76(8), C1125-35. https://doi.org/10.1111/j.1750-3841.2011.02356.x
Xiao Z, et al. Discrimination of Chinese Vinegars Based On Headspace Solid-phase Microextraction-gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis. J Food Sci. 2011;76(8):C1125-35. PubMed PMID: 22417575.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis. AU - Xiao,Zuobing, AU - Dai,Shuiping, AU - Niu,Yunwei, AU - Yu,Haiyan, AU - Zhu,Jiancai, AU - Tian,Huaixiang, AU - Gu,Yongbo, PY - 2012/3/16/entrez PY - 2012/3/16/pubmed PY - 2012/7/7/medline SP - C1125 EP - 35 JF - Journal of food science JO - J Food Sci VL - 76 IS - 8 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/22417575/Discrimination_of_Chinese_vinegars_based_on_headspace_solid_phase_microextraction_gas_chromatography_mass_spectrometry_of_volatile_compounds_and_multivariate_analysis_ L2 - https://doi.org/10.1111/j.1750-3841.2011.02356.x DB - PRIME DP - Unbound Medicine ER -