Changes of aroma components of Zhenjiang savory vinegar during different fermentation periods and aging periods

The aroma components of Zhenjiang savory vinegar at different fermentation stages and aging stages were analyzed by GC-MS combined with solid-phase microextraction.Eighty aroma components,mainly including acids,esters,alcohols,aldehydes,ketones,pyrazines,furans,phenols and so on,were identified.There are only 8 mutual components in samples at different stages.Lots of aroma components,such as aldehydes,ketones,phenols,pyrazines,oxazoline and senior fatty acids,were formed at aging stages.Esters were largely reduced and even disappeared at aging stages.Through the study it was found that the contents of esters,ketones and aldehydes were reduced rapidly after aged longer than 20 months.Meanwhile,the formation mechanisms of main aroma components of Zhenjiang savory vinegar were studied.