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Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

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Abstract

Aroma compounds of commercial cider vinegars according to their acidity (low, moderate, double-strength, and triple-strength) were comparatively investigated. SPME/GC-MS analysis revealed 8 types of aroma compounds commonly existing in the vinegar including acetic acid. A cider vinegar with moderate acidity showed the most volatile profiles. Electronic nose analysis suggested that the peak at 0.40 s was a component related to total acidity of vinegar. Principal component analysis enabled e-nose to discriminate easily by presenting the separated position depending on total acidity. Significant differences with the acidity were observed in the pungent odor intensity and odor preference. According to the results, the moderate acidity vinegar was revealed to retain most volatile profiles and sensory odor. Compared to sensory evaluation, the analysis using SPME/GC-MS and e-nose provided more distinct patterns on their volatile compounds depending on their acidity, which might be a potential tool in determining the volatile profiles of cider vinegars.

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Authors and Affiliations

  1. Department of Food Science and Technology, Kyungpook National University, Daegu, 702-701, Korea

    Doekjo Jo, Gui-Ran Kim & Joong-Ho Kwon

  2. Fermentation and Food Processing Division, Department of Agro-food Resources, NASS, RDA, Suwon, 441-853, Korea

    Soo-Hwan Yeo

  3. Department and Food Science and Technology, Keimyung University, Daegu, 704-701, Korea

    Yong-Jin Jeong

  4. Department and Food Science and Technology, Seoul Women’s University, Seoul, 139-774, Korea

    Bong Soo Noh

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  1. Doekjo Jo
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  2. Gui-Ran Kim
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  3. Soo-Hwan Yeo
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  4. Yong-Jin Jeong
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  5. Bong Soo Noh
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  6. Joong-Ho Kwon
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Correspondence to Joong-Ho Kwon.

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Jo, D., Kim, GR., Yeo, SH. et al. Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation. Food Sci Biotechnol 22, 1559–1565 (2013). https://doi.org/10.1007/s10068-013-0251-1

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  • DOI: https://doi.org/10.1007/s10068-013-0251-1

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