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Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Journal of Food Science and Technology (2016) 53(1) 171-183
DOI: 10.1007/s13197-015-2035-5
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Abstract

A solid-phase microextraction followed by gas chromatography-mass spectrometry method was developed to determine the volatile compounds in Shanxi aged vinegar. The optimal extraction conditions were: 50 °C for 20 min with a PDMS/DVB fiber. This analytical method was validated and showed satisfactory repeatability (0.5 %

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Zhu, H., Zhu, J., Wang, L., & Li, Z. (2016). Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel. Journal of Food Science and Technology, 53(1), 171–183. https://doi.org/10.1007/s13197-015-2035-5

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