Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction

Abstract

Zhenjiang aromatic vinegar, which is produced from sticky rice through solid-state fermentation, is highly prized as one of the four famous China-style vinegars, owing to its unique flavour. In this study, a method of supercritical fluid extraction (SFE) was used for the first time to recover aroma compounds from Zhenjiang aromatic vinegar. For this purpose, the optimal conditions for the extraction of aroma compounds by SFE were determined as follows: CO 2 flow rate, 25 L h )1 ; extraction time, 2 h; extraction pressure, 35 MPa; and extraction temperature, 323 K. Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis, a total of 49 and 44 aroma compounds were identified in Zhenjiang aromatic vinegar and its SFE extract, respectively. Acetic acid, ethyl acetate, furfural, phenethyl alcohol, tetramethyl-pyrazine, 3-hydroxybutanone and benzaldehyde were the main aroma compounds in the vinegar and its SFE extract. SFE is a fast and sensitive method to recovery aroma compounds from the vinegar. Recovery of vinegar aroma by supercritical CO 2 Z.-M. Lu et al.

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

“…H e t e r o c y c l i c c o m p o u n d s , s u c h a s f u r f u r a l , tetramethylpyrazine, trimethylpyrazine and furfural alcohol, and phenols were first quantified in SAV in our studies, which were only identified and semi-quantified in the literature (Lu et al 2011;Xiao et al 2011). Among heterocyclic compounds, the concentration of tetramethylpyrazine was the highest, which was 127.13 mgL −1 .…”

“…Among heterocyclic compounds, the concentration of tetramethylpyrazine was the highest, which was 127.13 mgL −1 . Tetramethylpyrazine accounted for 6.77 % of volatile compounds of Zhenjiang aromatic vinegar (Lu et al 2011). The concentration of furfural ranged from 20.14 to 88.39 mgL −1 .…”

Supercritical Fluid Extraction of Plant Flavors and Fragrances

“…A total of 44 aroma compounds were identified in Zhenjiang aromatic vinegar SFE extract. Acetic acid (15), ethyl acetate (16), furfural (17), phenethyl alcohol (18), tetramethylpyrazine (19), 3-hydroxy-2-butanone (20) and benzaldehyde (21) were the main aroma compounds in the vinegar SFE extract (Figure 3) [46].…”

Quantification of Fraglide-1, a New Functional Ingredient, in Vinegars

“…Acetic acid, ethyl acetate, furfural, phenethyl alcohol, tetramethylpyrazine, 3-hydroxy-2-butanone and benzaldehyde and 44 other aroma compounds were identified in Kozu vinegar 14 . Fraglide-1 is a furanone compound which comes from sticky rice husk.…”

“…After leaching the process, a decoction process is conducted to pasteurize the vinegar before further storage. During this step, a series of reactions may occur like the Maillard reaction, decomposition, degradation and esterification 13,14,32 .…”