Effects of roasting on the variations of aroma compounds in Shanxi aged vinegar made from tartary buckwheat

Roasting is the specific process of Shanxi aged vinegar which forms its unique flavor.The aroma compounds of Shanxi aged vinegar made from tartary buckwheat were evaluated by gas chromatography/olfactometry/mass spectrometry(GC-O-MS).The effects of roasting process on aromas were also investigated.Most of the aromas increased significantly during the first three days and decreased from the fourth day.The changes may be mainly caused by Maillard or Strecker reaction during heating.The adjustment of roasting time and temperature could provide scientific basis on controlling and improving roasting procedure as well as contributing to the desired flavor.