Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing

Abstract

Shanxi aged vinegar differs from other vinegars in that it has a unique thermal process (6 days at 85°C) which creates its typical flavour. The present study evaluated the key aroma compounds of Shanxi aged vinegar made from tartary buckwheat by gas chromatography-olfactometry-mass spectrometry. The influence of the thermal processing on product aroma was also studied. A total of 45 compounds were detected of which 24 were correctly identified while 21 were tentatively identified: the remaining six were unknown. Of the 45 compounds detected, 13 have not been previously reported in other vinegars. Most of the aroma compounds identified increased significantly during the first 3 days of heating and then decreased from the fourth day onwards. The changes may have resulted from different kinds of reactions, such as the Maillard reaction and other associated reactions such as degradation of amino acids. This study would be helpful for optimizing the processing conditions of Shanxi aged vinegar.

Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation

“…K1 showed a high proportion of benzaldehyde (strong, sharp and sweet odour), acetoin (sweet, buttery and creamy odour) and furfural (sweet and woody odour). Furfural, produced by means of a non‐enzymatic browning reaction during fermentation, is known for enhancing the flavour , and has been reported as a quality assessment parameter in balsamic vinegar . K2 showed a high proportion of ethyl acetate (ethereal, fruity and sweet odour), but a low amount of acetic acid.…”

Identification of attractive blend for spotted wing drosophila, Drosophila suzukii, from apple juice

“…It exists widely in nature and mainly used in baked foods as additive to enhance flavor (Bratovanova 2001 ; Ensminger et al 1994 ; Xiao and Lu 2014a , b ). It can be found in apples, butter, yogurt, asparagus, blackcurrants, blackberry, wheat, broccoli, brussels sprouts, and cantaloupe as food flavoring and fragrance (Aili et al 2012 ; Bratovanova 1997 ; de Figueroa et al 2001 ) and is an important physiological metabolite excreted by many microorganisms (Romano et al 1993 ; Xiao and Xu 2007 ). Its threshold value in wine is very high, being about 150 mg/L (Romano and Suzzi 1996 ).…”

Microbial diversity and their roles in the vinegar fermentation process

“…For example, Zhenjiang aromatic vinegar (ZAV) and SAV are two typical types of famous China-style vinegars, and they are famous all over the world because of their unique flavor, which is the result of different concentrations of aroma compounds (Table 3) (Aili et al 2012;Lu et al 2011). Moreover, the final composition of vinegar is also influenced by the raw material and fermentation methods used in the process, and both of these factors can lead to microbial differences in fermentation.…”

“…RV representative vinegar vinegars. SAV differs from other vinegars because of its unique thermal process (6 days at 85°C), special raw materials, and diverse fermentation methods, which create its typical aroma compounds (Aili et al 2012). The fermentation methods are also important for the functions of vinegar.…”