ReviewFrontiers in microbiology2022
Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes.
Review in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
9 citing papers in PubMed, 24 citations in OpenAlex.
- Unraveling the unique flavor characteristics and bioactive properties of Pingshan multistep fermented vinegar: a comparative study with the four famous vinegars of China.Food chemistry: X · 2026Article
- Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines.Foods (Basel, Switzerland) · 2026Article
- Sensory processing reformats odor coding around valence and dynamics.bioRxiv : the preprint server for biology · 2025Article
- Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar.Foods (Basel, Switzerland) · 2025Review
- Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar.Microorganisms · 2025Article
- Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models.International journal of molecular sciences · 2024Review
- Exploring the Impact of Various Wooden Barrels on the Aromatic Profile of Aceto Balsamico Tradizionale di Modena by Means of Principal Component Analysis.Molecules (Basel, Switzerland) · 2024Article
- Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
- Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar.Frontiers in nutrition · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds (VOCs). Many studies about vinegar VOCs' (VVOCs) sorts, analytical methods, and forming mechanisms have been done. In this review, the main categories of vinegar and their distribution in the world are briefly introduced, then VVOCs' analytical and identified methods, types, and forming processes are summarized. Additionally, the VVOCs' research directions are discussed and prospected. According to the searched literatures, this study is the first to systematically review the analytical methods, sorts, and formation mechanisms of VVOCs, which will make the readers better understand the vinegar's aromas and flavors and their producing mechanisms.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.