Co-decoding dynamics in volatiles and sensory profiles of Zhaiji millet vinegar during aging by integrating multiple flavor characterization techniques and chemometrics

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-08 DOI:10.1016/j.foodchem.2025.143803

Yiheng Li, Xue Yang, Huiyuan Guo, Longlin Wang, Ying Wang, Xiuping Li, Yingrui Lu, Jinxiu Ma, Weibing Zhang, Pengcheng Wen

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引用次数: 0

Abstract

Zhaiji millet vinegar (ZJMV) is a signature acidic condiment. To investigate the effect of aging on the flavor of ZJMV, here gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, electronic tongue, and quantitative descriptive analysis were used to characterize the flavor profiles of ZJMV for five aging years (2 to 10 years). GS-MS and GC-IMS identified 84 and 44 volatile organic compounds (VOCs), with the most abundant alcohols and esters (p < 0.05). Notably, the number of VOCs in the ZJMV gradually decreased with increasing aging time, while the overall concentration peaked in the third year. Sensory evaluation indicated that aging enhanced roasty and umami and moderated other attributes such as spice-like. Additionally, 15 potential flavor markers (p < 0.05, variable importance projection ≥1.2) and 23 odor-active compounds (odor activity values ≥1) were screened. Our results provide new insights for improving the ZJMV flavor quality.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.