为明确河北主要桃香醋品牌的挥发性化合物种类以及区分它们之间化合物成分的差异，采用电子鼻和气相色谱-离子迁移谱技术对不同品牌桃香醋风味成分进行分析，并应用多元统计分析桃香醋的香气差异。结果表明，传感器对桃香醋挥发性成分中硫化物、芳香成分的响应较强，品牌B＞品牌C＞品牌A。迁移谱共检测出79种挥发性化合物，包括25种酯、12种醛、9种醇、8种酮、6种醚、6种吡嗪、3种酸、3种呋喃和7种其它化合物。迁移谱指纹图谱显示35种化合物为三种桃香醋共有的标志性化合物，其中乙酸乙酯、甜瓜醛贡献了水果甜味、紫丁香醇贡献了药香味。主成分分析验证了迁移谱数据能有效区分产品之间的差异，正交偏最小二乘判别分析模型以变量重要度投影VIP值>1为界限筛选并结合S-plot图得到25种差异挥发性化合物。产品的总酸、总糖含量无明显差异，感官评价总体接受度较高。该研究表明电子鼻和气相离子迁移谱技术可用于桃香醋的鉴别，进而为其品质评估提供参考。

Electronic nose and headspace ion mobility spectrometry techniques were used to analyze the characteristic flavor components of different brands of peach balsamic vinegar, and multivariate statistics were applied to analyze the flavor differences of peach balsamic vinegar, in order to clarify the types of volatile compounds of the major brands of peach balsamic vinegar in Hebei as well as to differentiate the differences in the composition of volatile compounds among them.The results showed that the sensor responded more strongly to the sulfide and aromatic components of the volatile components of peach balsamic vinegar, with brand B > brand C > brand A. A total of 79 volatile compounds were detected by migration spectroscopy, including 25 esters, 12 aldehydes, 9 alcohols, 8 ketones, 6 ethers, 6 pyrazines, 3 acids, 3 furans and 7 other compounds.The migration spectra fingerprints revealed that 35 compounds were the signature compounds shared by the three peach balsamic vinegars, with ethyl acetate and melon aldehyde being contributors to the fruity sweetness and lilac alcohol being a contributor to the medicinal flavour.Principal component analysis is verified to confirm that migration profile data are effective in differentiating between products,and orthogonal partial least squares discriminant analysis models were screened and were combined with S-plot plots, with 25 differentially volatile compounds being obtained using the variable importance projection (VIP) value greater than 1 as a cut-off. There was no significant difference observed in the total acid and total sugar content of the products, and the overall acceptability in the sensory evaluation was found to be high.This study demonstrated that the electronic nose and gas phase ion mobility spectrometry techniques can be used for the identification of peach balsamic vinegar, which in turn can provide a reference for its quality assessment and authenticity identification.

吉林省发改委产业技术研究与开发项目 (2024C016-1)。