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Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry.
J Chromatogr A. 2017 Mar 03; 1487:218-226.JC

Abstract

In this work, a method to characterize the aroma compounds of Zhenjiang aromatic vinegar (ZAV) was developed using comprehensive two dimensional gas chromatography (GC×GC) coupled with time-of-flight mass spectrometry (TOFMS) and gas chromatography olfactometry (GC-O). The column combination was optimized and good separation was achieved. Structured chromatograms of furans and pyrazines were obtained and discussed. A total of 360 compounds were tentatively identified based on mass spectrum match factors, structured chromatogram and linear retention indices comparison. The most abundant class in number was ketones. A large number of esters, furans and derivatives, aldehydes and alcohols were also detected. The odor-active components were identified by comparison of the reported odor of the identified compounds with the odor of corresponding GC-O region. The odorants of methanethiol, 2-methyl-propanal, 2-methyl-butanal/3-methyl-butanal, octanal, 1-octen-3-one, dimethyl trisulfide, trimethyl-pyrazine, acetic acid, 3-(methylthio)-propanal, furfural, benzeneacetaldehyde, 3-methyl-butanoic acid/2-methyl-butanoic acid and phenethyl acetate were suspected to be the most potent. About half of them were identified as significant aroma constituents in ZAV for the first time. Their contribution to specific sensory attribute of ZAJ was also studied. The results indicated that the presented method is suitable for characterization of ZAV aroma constituents. This study also enriches our knowledge on the components and aroma of ZAV.

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Authors+Show Affiliations

Zhou Z
National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Chinese Rice Wine, Shaoxing 312000, Zhejiang, China.
Liu S
National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Chinese Rice Wine, Shaoxing 312000, Zhejiang, China.
Kong X
National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China.
Ji Z
National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Chinese Rice Wine, Shaoxing 312000, Zhejiang, China.
Han X
National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Chinese Rice Wine, Shaoxing 312000, Zhejiang, China.
Wu J
Research and Development Center, Jiangsu King's Luck Brewery Joint-Stock Company Limited, Huaian 223411, Jiangsu, China.
Mao J
National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Chinese Rice Wine, Shaoxing 312000, Zhejiang, China. Electronic address: maojian@jiangnan.edu.cn.

MeSH

Acetic AcidAldehydesFuransGas Chromatography-Mass SpectrometryKetonesOdorantsOlfactometryPyrazines

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28110945

Citation

Zhou, Zhilei, et al. "Elucidation of the Aroma Compositions of Zhenjiang Aromatic Vinegar Using Comprehensive Two Dimensional Gas Chromatography Coupled to Time-of-flight Mass Spectrometry and Gas Chromatography-olfactometry." Journal of Chromatography. A, vol. 1487, 2017, pp. 218-226.
Zhou Z, Liu S, Kong X, et al. Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry. J Chromatogr A. 2017;1487:218-226.
Zhou, Z., Liu, S., Kong, X., Ji, Z., Han, X., Wu, J., & Mao, J. (2017). Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry. Journal of Chromatography. A, 1487, 218-226. https://doi.org/10.1016/j.chroma.2017.01.014
Zhou Z, et al. Elucidation of the Aroma Compositions of Zhenjiang Aromatic Vinegar Using Comprehensive Two Dimensional Gas Chromatography Coupled to Time-of-flight Mass Spectrometry and Gas Chromatography-olfactometry. J Chromatogr A. 2017 Mar 3;1487:218-226. PubMed PMID: 28110945.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry. AU - Zhou,Zhilei, AU - Liu,Shuangping, AU - Kong,Xiangwei, AU - Ji,Zhongwei, AU - Han,Xiao, AU - Wu,Jianfeng, AU - Mao,Jian, Y1 - 2017/01/09/ PY - 2016/10/13/received PY - 2017/01/05/revised PY - 2017/01/05/accepted PY - 2017/1/24/pubmed PY - 2017/3/16/medline PY - 2017/1/24/entrez KW - Aroma compounds KW - Comprehensive two-dimensional gas chromatography KW - Olfactometry KW - Zhenjiang aromatic vinegar SP - 218 EP - 226 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1487 N2 - In this work, a method to characterize the aroma compounds of Zhenjiang aromatic vinegar (ZAV) was developed using comprehensive two dimensional gas chromatography (GC×GC) coupled with time-of-flight mass spectrometry (TOFMS) and gas chromatography olfactometry (GC-O). The column combination was optimized and good separation was achieved. Structured chromatograms of furans and pyrazines were obtained and discussed. A total of 360 compounds were tentatively identified based on mass spectrum match factors, structured chromatogram and linear retention indices comparison. The most abundant class in number was ketones. A large number of esters, furans and derivatives, aldehydes and alcohols were also detected. The odor-active components were identified by comparison of the reported odor of the identified compounds with the odor of corresponding GC-O region. The odorants of methanethiol, 2-methyl-propanal, 2-methyl-butanal/3-methyl-butanal, octanal, 1-octen-3-one, dimethyl trisulfide, trimethyl-pyrazine, acetic acid, 3-(methylthio)-propanal, furfural, benzeneacetaldehyde, 3-methyl-butanoic acid/2-methyl-butanoic acid and phenethyl acetate were suspected to be the most potent. About half of them were identified as significant aroma constituents in ZAV for the first time. Their contribution to specific sensory attribute of ZAJ was also studied. The results indicated that the presented method is suitable for characterization of ZAV aroma constituents. This study also enriches our knowledge on the components and aroma of ZAV. SN - 1873-3778 UR - https://www.unboundmedicine.com/medline/citation/28110945/Elucidation_of_the_aroma_compositions_of_Zhenjiang_aromatic_vinegar_using_comprehensive_two_dimensional_gas_chromatography_coupled_to_time_of_flight_mass_spectrometry_and_gas_chromatography_olfactometry_ DB - PRIME DP - Unbound Medicine ER -
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