To explore a rapid identification method of over-year Dongbei Suancai, gas chromatography-ion migration spectrometry (GC-IMS) was used to analyze and compare the volatile flavor compounds in over-year (stored over summer, more than 12 months) and current-year (fermented and consumed within 6 months) Dongbei Suanbei. Results showed that a total of 22 representative volatile flavor compounds, including esters, ketones, alcohols and acids, were identified in the two groups. Fingerprint indicated that there were significant differences in the types and contents of flavor compounds between the two groups, manifesting as the kinds of volatile flavor compounds were relatively more in current-year Dongbei Suanbei, containing dimethyl disulfide, ethyl butanoate, ethyl 3-methyl butanoate, methyl butanoate, butanoic acid, 2, 3-butanedione, acetone, ethyl acetate, ethanol, etc, but those were substantially reduced or nearly disappeared in over-year Dongbei Suanbei, only the signal of ethyl acetate and ethanol were enhanced,and a large number of other characteristic flavor compounds such as n-propyl acetate, n-propanol, ethyl propanoate and butanone were generated. Through the principal component analysis of flavor substances, over-year and current-year Dongbei Suanbei occupied two relatively independent spaces and were distinguished accurately. Therefore, GC-IMS combined with principal component analysis could be used to quickly identify over-year Dongbei Suanbei.
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