Analysis Of Aroma Substances Of Five Kinds Of Vinegar

Vinegar has a long history in China, with a lot of different species. Grain, saccharidesand so on are essential for the fermentation that produces vinegar. Vinegar is one of traditionalcondiments with high consumption, so it is particularly important to ensure the safety ofvinegar. And the aroma substances in vinegar reflect the quality and nutritive value of vinegar.By investigating the aroma substances, the specialties of vinegar can be known and identified.(1) The quality and safety of Qishan vinegar, Beijing rice vinegar, Shanxi mature vinegar,Zhenjiang mature vinegar and Haitian mature vinegar were identified using methodsaccording to GB/T standards. It was proved that all of these five kinds of vinegar reached theGB standards.(2) Aroma substances in Qishan vinegar, Beijing rice vinegar, Shanxi mature vinegar,Zhenjiang mature vinegar and Haitian mature vinegar were investigated using GC-MSmethod. Comparing the species and relative contents of aroma substances in these five kindsof vinegar, a systematic and scientific evaluation had be given. The result shows Qishanvinegar, Beijing rice vinegar, Shanxi mature vinegar, Zhenjiang mature vinegar and Haitianmature vinegar contains63,54,62,55and57kinds of aroma substances, respectively. Themajor aroma substances of Qishan vinegar are acetic acid, furfurol, ethyl acetate andpropanoic acid, ethyl ester. But the Beijing rice vinegar’s are acetic acid, benzoic acid andbutanoic acid,3-methyl-. The Shanxi mature vinegar’s are acetic acid, furfurol and ethylacetate. The Zhenjiang mature vinegar’s are acetic acid and furfurol. The Haitian maturevinegar’s are acetic acid, furfurol, ethyl acetate and benzoic acid. The relative contents ofesters in Qishan vinegar, Beijing rice vinegar, Shanxi mature vinegar, Zhenjiang maturevinegar and Haitian mature vinegar are33.37%,6.53%,14.4%,8.31%and13.58%,respectively.(3) This study was closely combined with the vinegar production process and the actualoperation, and the HACCP system was applied in the process of vinegar production to controlthe product quality and safety. Based on the analysis of the potential hazard analysis in theprocessing of vinegar production, the key control points were confirmed and thecorresponding control measures were established.