为探究不同陈酿时期山西老陈醋(Shanxi aged vinegar,SAV)中挥发性风味成分(volatite flavor components, VFCs)变化规律以及特征和差异物质,采用顶空固相微萃取-气相色谱-质谱联用技术进行检测并结合主成分分析(principal component analysis,PCA)、正交偏最小二乘法判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)等多元统计方法来分析。结果表明,长期陈酿有利于SAV中VFCs的积累,但每种VFC的变化情况各不相同;共有13种VFCs与陈酿时长显著相关,可指示陈酿进度;PCA结果可将陈酿时期分为0~2、3~6、8~10年和15年4个阶段,OPLS-DA确定出2,3-丁二醇、己酸苯乙酯、2,3-二甲基吡嗪、2,3,5-三甲基吡嗪等分别为各阶段的特征VFCs;差异筛选结果发现四甲基吡嗪和2,3-丁二醇等7种VFCs、2,3-二甲基吡嗪和糠醛等9种VFCs、4-羟基-2-丁酮和2,4,5-三甲基恶唑等4种VFCs分别是区分该4个阶段的差异VFCs。研究结果阐明了不同陈酿时期SAV独特的风味构成,可为SAV陈酿进度的判断和调控提供依据和参考。
To investigate the changes and identify the characteristics and differential substances in volatile flavor components (VFCs) of Shanxi aged vinegar (SAV) during different aging periods, headspace solid-phase microextraction-gas chromatography-mass spectrometry was used for detection, combined with principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) for multivariate statistical analysis.The results showed that long-term aging facilitated the accumulation of VFCs, but the changes of each VFC varied;A total of 13 VFCs were significantly correlated with aging duration, which could indicate the progress of aging;PCA results could categorize the aging period into 4 stages, namely, 0-2, 3-6, 8-10, and 15 years, and the OPLS-DA discriminant model identified 2,3-butanediol, 2-phenylethyl hexanoic acid ester, 2,3-dimethylpyrazine, trimethylpyrazine, and other VFCs, respectively, as the characteristic VFCs for each stage;The differential screening results found that 7 VFCs, including tetramethylpyrazine and 2,3-butanediol, 9 VFCs, including 2,3-dimethylpyrazine and furfural, and 4 VFCs, including 4-hydroxy-2-butanone and 2,4,5-trimethyloxazole, were the differential VFCs that distinguished the 4 stages.The research results elucidate the unique flavor profile of SAV at different aging stages, providing a basis and reference for judging and regulating the aging progress of SAV.
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