Principal component analysis of aroma quality of mulberry vinegar under different sterilization conditions
In order to explore the effects of different sterilization conditions on mulberry vinegar aroma components,SPME/GC-MS(Solid phase micro-extraction coupled with gas chromatography mass spectrometry) techniques were applied to analyze aroma compounds in five treatment groups (microwave treatment,ultrasonication,65,85,90℃ hot treatments) qualitatively and quantitatively,and principal component analysis (PCA) was adopted to investigate the aroma compounds form mulberry vinegar,and the evaluation model of the aroma quality was established.The results showed that the major aromatic compounds were ethyl acetate,isoamyl acetate,acetic acid,isoamyl alcohol,phenylethyl acetate,ethyl phenylacetate,benzaldehyde,phenethyl alcohol,and octanoic acid.The aroma quality of 30min treatment at 65 ℃ was the worst.Integrative scores of microwave treatment were the highest,thereby it could improve aroma quality effectively and provided technical basis for mulberry vinegar sterilization technology.Therefore,principal component analysis has the potential to be used for aroma quality evaluation of mulberry vinegar.
国家科技期刊平台
NSTL
万方数据
维普
