Effect of the different baking processes on the aroma profiles of Shanxi aged vinegar mashes

Ji W., . and Han K., . and Wang R. F., . Effect of the different baking processes on the aroma profiles of Shanxi aged vinegar mashes. pp. 814-824. ISSN 22317546

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(05)%202020/DONE%2...

Abstract

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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Item Type:	Article
AGROVOC Term:	Vinegar
AGROVOC Term:	Aromatic compounds
AGROVOC Term:	Chemical composition
AGROVOC Term:	Baking
AGROVOC Term:	Food processing
AGROVOC Term:	Gas chromatography
AGROVOC Term:	Mass spectrometry
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Odour
AGROVOC Term:	Quality
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9399

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