Discrimination of Two Kinds of Geographical Origin Protected Chinese Vinegars Using the Characteristics of Aroma Compounds and Multivariate Statistical Analysis

摘要

The aroma compounds in the Chinese vinegar has been profiling by the technology of Headspace solid phase microextraction (HS-SPME) hybrid with gas chromatography mass spectrometry (GC-MS). Thirteen compounds were selected as the key aroma compounds to discriminate two protected geographical origin (PGI) Chinese vinegars named Shanxi extra-aged vinegar and Zhenjiang vinegar by using principal component analysis. The results demonstrate that volatile organic components as the markers combined with the appropriate chemometrics method can be used for PGI Chinese vinegar discrimination with good reliability.