Analysis of Differences in Volatile Compounds between Different Brands of Peach Balsamic Vinegar in Hebei Region Based on Electronic Nose and Gas Chromatography-ion Mobility Spectrometry
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Abstract:
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.
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Jilin Provincial Development and Reform Commission Industrial Technology Research and Development Program (2024C016-1)
