ArticleFood chemistry: X2024
Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed.
- 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
- Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation withFood chemistry: X · 2026Article
- Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar.NPJ science of food · 2026Article
- The main skeleton aroma active compounds and sensory characteristics of Chinese geographical indication product: Shanxi aged vinegar.Food chemistry: X · 2026Article
- 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
- Effect of Different Fermentation Methods on the Physicochemical, Bioactive and Volatile Characteristics of Wolfberry Vinegar.Foods (Basel, Switzerland) · 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
- Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar.Food chemistry: X · 2025Article
- Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars.Foods (Basel, Switzerland) · 2024Article
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10 authors.
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Abstract
The aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the entire process of Shanxi aged vinegar (SAV) production from the raw materials, alcohol fermentation (AF), acetic acid fermentation (AAF), fumigation and aging stages were analyzed. A total of 121 AACs were determined by GC × GC-O-TOF-MS, of which 88 were identified by GC-MS/MS. There were 27 and 41 AACs (FD ≥ 400) detected in before-aging and after-aging SAV, respectively. Furthermore, it can be concluded the AAF and fumigation were the main sources of AACs. Also, the AAF was the main source of the compounds with caramel, creamy, floral, fruity, sour, cheesy notes, while the compounds owned roasted, nutty, spicy and woody aromas mainly came from fumigation. Finally, the potential transformation pathway of AACs was mapped and discussed. Overall, GC × GC-O-TOF-MS was a useful technique to enrich the AACs of SAV.
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