Comparative study on volatile flavour compounds of several Chinese traditional famous vinegar.

In this paper,Zhenjiang vinegar,two kind of Shanxi aged vinegar,Beijing Longmen rice vinegar were studied.Eighty-nine aroma components were identified by SPME-GC-MS,which mainly were acids,esters,alcohols,ketones.In the volatile flavor components,the difference in the acid relative content of the four kind of vinegar was not big,the type and relative content of ester compounds in the Zhenjiang fragrance vinegar and Shanxi aged vinegar were relatively much,the relative content of ketone compounds of Longmen rice vinegar was higher than that of Zhenjiang fragrance vinegar and Shanxi aged vinegar,the content of the aldehyde compounds,especially furfural,of four kind of vinegar was in a particularly high level,the heterocyclic compounds played a very important role in the formation of unique flavor of Chinese traditional vinegar.In the four kind of vinegar,thirty-one kinds of compounds are common,of large differences in the content,and the components with many different types are very complex.The difference on the components and quantity is one of the major factors which brings about different flavour and quality of vinegar.