Flavor Profiling of Vinegars using Thin-Film Solid Phase Microextraction/Thermal Desorption and Gas Chromatography Mass Spectrometry

Vinegar is produced by a two-stage fermentation process. In the first stage, the sugar and starch in the raw materials are converted to ethanol using yeast. In the second fermentation, acetic acid bacteria convert the ethanol to acetic acid. During the process of making vinegars, other compounds are formed which contribute to the flavor profile of the final product. The raw materials used and the type of yeast contribute to the flavor of the final product.

This work shows the analysis of flavor compounds in vinegars using thin-film solid phase microextraction (TF-SPME) with analysis by thermal desorption gas chromatography and a single quadrupole mass spectrometer.