Al-Dalali, Sam published the artcileCharacterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O, Computed Properties of 14667-55-1, the main research area is vinegar volatile compound SPME GCMS GCO.
Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS) and gas chromatog.-olfactometry (GC-O) were carried out to qual. and quant. characterize the volatiles and aroma-active compounds in three com. Chinese vinegars, including Zhengrong Rice Vinegar (ZRV), Zhenjiang Aromatic Vinegar (ZAV), and Longmen Smoked Vinegar (LSV). With the aid of DVB/CAR/PDMS fiber, a total of 75 volatile compounds were identified. Among them, 42 aromas were confirmed by their corresponding authentic chems. After comparison of the identified volatiles between the three vinegars, the ZAV sample was found to contain more alcs. and acids, the ZRV sample had more esters and phenols, while the LSV sample was shown to have more identified compounds in the ketones, aldehydes, and pyrazines. In regard to the quantitation, the volatiles that were found in high concentrations included acetic acid (at 14.64, 31.95 and 194 mg/L), furfural (at 5.49, 43.81 and 33.01 mg/L) and tetra-Me pyrazine (at 10.39, 13.51 and 19.41 mg/L) in ZRV, ZAV and LSV, resp. Moreover, thirty volatiles were identified by GC-O as aroma-active compounds that made contributions to the resp. flavor profiles of the com. Chinese vinegar. Eighteen of them were recognized as contributors for all the three com. Chinese vinegars under this study.
LWT–Food Science and Technology published new progress about Food analysis. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.