Metabolic characterization of different-aged Monascus vinegars via HS-SPME-GC-MS and CIL LC-MS approach

Yongchun Monascus vinegar is one of famous Chinese vinegar types because of its unique flavor and special bioactivity. Aging process has been regarded as crucial for enhancing the flavor and quality of vinegar. However, changes in the metabolites along the aging of the vinegar are still poorly understood. In this study, a combination of headspace solid-phase micro-extraction gas chromatography-mass spectrometry and chemical isotope labeling liquid chromatography-mass spectrometry methods was used for investigating the metabolomes of one-year-old, five-year-old and thirty-year-old YMVs. DPPH radical-scavenging activity, total phenolics content, and total flavonoids content correlated positively with the aging time. The metabolite compositions in the different-aged vinegars were clearly separated in the PCA analysis. A total of 1133 volatile and non-volatile metabolites changed along the aging; 392 metabolites were in common whereas 126, 84, and 54 changed metabolites were unique to one-to-five year, one-to-thirty year, and five-to-thirty year-old vinegar comparisons, respectively. Organic acids and dipeptides, exhibiting taste characteristics, with constant increase or decrease with aging time and correlated with antioxidant capacities could be used as biomarkers for differentiating the different-aged vinegars. The results revealed aging time related changes in volatile and non-volatile metabolites in YMVs, providing useful knowledge for improving their quality.