ArticleCurrent research in food science2023
Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Impact of Microbial Interactions on Growth and Flavor Profiles of Indigenous Yeasts and Lactic Acid Bacteria in Shanxi Aged Vinegar: Combinatorial Co-Cultures Versus Monocultures.Foods (Basel, Switzerland) · 2026Article
- Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation.Food chemistry: X · 2026Article
- Linking geographic flavor signatures to microbial origin in high-temperature Daqu: An integrated metaproteomics and metabolomics approach.Food chemistry: X · 2026Article
- Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue.Food science of animal resources · 2025Article
- Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar.BMC microbiology · 2025Article
- Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar.Foods (Basel, Switzerland) · 2025Review
- Impact ofFood science and biotechnology · 2025Article
- Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile.Food chemistry: X · 2025Article
- The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development.Microorganisms · 2025Review
- Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing.Frontiers in bioengineering and biotechnology · 2025Article
- Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter.Current research in food science · 2025Article
- Comparative Study on the Fermentation Characteristics of SelectiveFoods (Basel, Switzerland) · 2024Article
- Dietary Paper Mulberry Silage Supplementation Improves the Growth Performance, Carcass Characteristics, and Meat Quality of Yangzhou Goose.Animals : an open access journal from MDPI · 2024Article
- Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seedFrontiers in microbiology · 2024Article
- Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar.Frontiers in microbiology · 2024Article
- Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
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7 authors.
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Abstract
Fermentation and aging are the key stages of flavor formation in Sichuan sun vinegar (SSV), but the generation mechanisms of the flavor produced by these processes are unknown. However, complex microbial metabolism is critical to the flavor development of SSV. In this study, we analyzed the key flavor compounds present in SSV. Combined with odor activity value (OAV), the main aroma components of SSV were screened, and the relationship between microorganisms and key flavor formation was predicted using metagenomic sequencing technology. The results revealed 38 key flavor compounds in SSV.
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