Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses

Guozhong Zhao; Geling Kuang; Jingjing Li; Hadiatullah Hadiatullah; Zhenjia Chen; Xiaowen Wang; Yunping Yao; Zhi-Hui Pan; Yurong Wang

doi:10.1016/j.foodres.2019.108879

Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses

Food Res Int. 2020 Mar:129:108879. doi: 10.1016/j.foodres.2019.108879. Epub 2019 Dec 6.

Authors

Guozhong Zhao¹, Geling Kuang², Jingjing Li², Hadiatullah Hadiatullah², Zhenjia Chen³, Xiaowen Wang³, Yunping Yao⁴, Zhi-Hui Pan⁵, Yurong Wang⁶

Affiliations

¹ State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, 300457 Tianjin, China.
² State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
³ College of Food Science and Engineering, Shanxi Agricultural University, Shanxi 030801, China.
⁴ State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, 300457 Tianjin, China. Electronic address: yaoyunping1314@163.com.
⁵ Guangzhou Jammy Chai Sauce Workshop Co., Ltd., Guangzhou 510403, China.
⁶ State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, 300457 Tianjin, China. Electronic address: wangyurong@tust.edu.cn.

PMID: 32036935
DOI: 10.1016/j.foodres.2019.108879

Abstract

The volatile aroma compounds of traditional Chinese rose vinegar were identified by headspace solid-phase micro extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and GC-MS-olfactometry (GC-MS-O), and the metabolites were identified by silylation-GC-MS in this study. A total of 48 and 76 kinds of flavors and metabolites, respectively were detected in this study. Quantitative analysis showed that aldehydes and acids were present in relatively high amounts. Furthermore, the data colleted by the calculated odor activity values (OAVs) suggested that aldehydes are likely to contribute greatly to the aroma of traditional Chinese rose vinegar, especially, nonanal (OAV: 133, rose), 3-methyl-butanal (OAV: 57, apple-like), decanal (OAV: 23, orange peel), heptanal (OAV: 17, fruity), and dodecanal (OAV: 4-9, violet scents). Moreover, among the detected nonvolatile acids, 14 kinds of hydroxy acids, such as lactic acid, citric acid, 3-phenyllactic acid (PLA) and d-gluconic acid were detected in rose vinegar. The acids provide a well buffer system, not only greatly reduce the irritation of acetic acid, but also improve the flavor of rose vinegar. This study suggests that the fragrance and sour notes in rose vinegar are from aldehydes and hydroxy acids.

Keywords: Aldehyde; Flavor; Hydroxy acid; Metabolite; traditional Chinese rose vinegar.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Acetic Acid / analysis*
Aldehydes / chemistry*
Flavoring Agents / chemistry*
Gas Chromatography-Mass Spectrometry / methods
Humans
Hydroxy Acids / chemistry*
Odorants
Rosa / chemistry*
Taste

Substances

Aldehydes
Flavoring Agents
Hydroxy Acids
Acetic Acid