Abstract: Temperature and oxygen are critical factors for aging of Zhenjiang aromatic vinegar. Their effects on volatile flavor compounds were analysed. Solid-phase extraction (SPE) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were employed and the volatile flavor compounds in Zhenjiang aromatic vinegars were identified and quantitated under different temperature and oxygen conditions. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were then performed and the results were analyzed. 66 aromatic compounds were quantitated. The concentrations of many volatile flavor compounds changed evidentlywithextendedaging,especially that of the heterocyclic compounds. Compounds such as 5-(hydroxymethyl) furan-2-carbaldehyde, furfural, 3-hydroxy-2-butanone, 2,3-butanedione, and ethyl lactate, were considerably affected by temperature. Oxygen was found to significantly affect the concentrations of 2,3-butanedione, 2-methyl-1-propanal, 3-methylbutanal, benzaldehyde, 2-methylpropanoic acid, 3-methylbutanoic acid, furfural, isopentyl alcohol, and 3-(methylthio)-1-propanol. This study clarified the effects of temperature and oxygen on the volatile flavor compounds in Zhenjiang aromatic vinegar during aging, and found that temperature and oxygen had a synergistic effect on the formation of its flavor compounds.
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2020, Vol. 46 
