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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