Analysis of aroma components in blackcurrant vinegar by GC/MS

The aroma compounds of blackcurrant vinegar were extracted and enriched by solid phase micro-extraction.The aromatic compounds were analyzed by GC/MS and identified by mass spectra database searching technology and were quantified by using peak area normalization method.There were 89 compounds identified and 35 aroma compounds of matching score above 80% and the percent of the peak areas was 81.65%.These 35 aroma compounds including 3 kinds of acids,7 kinds of esters,3 kinds of phenols,4 kinds of alcohols,13 kinds of hydrocarbon,4 kinds of aldehydes and ketones and 1 kind of quinone.The acid content is the highest(33.38%),followed by esters 26.44%,phenols 8.69%,alcohols 4.91%,hydrocarbon 4.61%,aldehydes and ketones 3.28% and quinone 0.34%.These aromatic compounds are combined,which creates some very unique flavors in the blackcurrant vinegar.