Analysis of characteristic aroma constituents in ginger vinegar by SPME/GC/MS

The aroma constituents in ginger vinegar was extracted by solid phase micro-extraction(SPME) and was separated and analyzed by GC-MS.About 59 different compounds were identified including esters,alcohols,acids,aldehydes,ketones,monoterpenoid and sesquiterpene,and other a few compounds,the content of which accounted for 92.62 % of volatile compositions.Esters,alcohols and acids were the main flavoring compositions and they mainly covered aceticacid(26.25%),citral(8.12%),Ethylacetate(5.01%),3-butanone-2-hydroxyl(4.35%),zingiberene(3.55%),isoamylacetate(3.48%),amyl acetate(3.12%),phenylet hyl Alcohol(2.81%),diethyl succinate(2.30%),2-phenylethyl acetate(2.14%),etc.which formed the particular flavor of persimmon fruit wine by mutual action.