HS-SPME-GC-MS analysis of Hexi fragrant vinegar with different vinegar ages comparison of aroma components
Objective: To investigate the types of volatile flavor components and their content differences in different vinegar ages of Hexi balsamic vinegar.Methods: Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile aroma components of five groups of Hexi balsamic vinegar of different