Effect of the different baking processes on the aroma profiles of Shanxi aged vinegar mashes
2020
Ji, W. | Han, K. | Wang, R. F.
As one of the typical appreciated seasonings, Shanxi aged vinegar is famous all over the world for its unique aroma formed during the baking stage. To evaluate the influence of two baking methods on the aroma profiles, headspace solid-phase microextraction (HS-SPME) in combination with gas chromatography-mass spectrometry (GC-MS) were carried out, and the odour intensity was evaluated by odour activity values. Results showed that there were 72 volatile compounds that could be identified and quantified in the analysed samples. Moreover, among them, the odour activity values (OAV) of 35 compounds were ≥ 1, and the contents of acetic acid, ethyl acetate, and acetoin were significantly higher than the other volatile compounds. There were 17 odour-active compounds newly produced after baking stage. Based on the principle components analysis (PCA), 11 newly produced volatile compounds as well as benzeneacetaldehyde and furfural, of which the OAVs had remarkable differences in two baking methods, were closely associated with the baking process. Additionally, acetophenone was formed specifically in the traditional methods, and five odour-active compounds (3-methylbutyl-acetate, hexanal, 2,3-dimethyl-5-ethylpyrazine, trimethyloxazole, and dimethyl disulphide) were detected only in the modern method. In conclusion, baking process has important influence on the formation and composition ratio of aroma profiles in Shanxi aged vinegar. The results obtained from the present work might provide guidance for improvement of the production process and quality optimisation of Shanxi aged vinegar.
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