Physicochemical Parameters Combined Flash GC E-Nose and NIR for Quality and Volatile Characterization of Zhenjiang Vinegar with Different Aging Time

In order to clarify the scientific connotation of the processing adjuvant vinegar of "the aging the better", the physicochemical indexes, antioxidant activity in vitro, odor characteristics and NIR spectrum characteristics of Zhenjiang vinegar with different aging time were comprehensively studied, and the compositional characterization by UPLC-MS. The results showed that the physicochemical quality of Zhenjiang vinegar increased rapidly during the 2-3 years, entered a rising stable period during the 5-8 years and entered a sudden increase period during the 8-10 years of fermentation. Overall, it was in line with the trend that "the aging the better". The study further characterized the odor changes of different aging time samples, established a fast and non-damage SVM discriminant model based on NIR spectral characteristics (accuracy 100 %), and 753 components were characterized by UPLC-MS, in order to provide a reference for the quality evaluation and standard improvement of Zhenjiang vinegar and processing adjuvant.