Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
To better understand the flavor evolution of Shai vinegar (SV) during aging, we systematically characterized the volatile profiles of SV samples using a flavoromics approach. Volatile organic compounds (VOCs) were analyzed based on their relative odor activity values and odor activity values (OAVs). Citric acid was detected for the first time at concentrations comparable to those of lactic acid and acetic acid. Electronic nose and electronic tongue technologies effectively differentiated SV. In total, 125 VOCs were identified, with 21 of them recognized as key aroma-active compounds. Multivariate statistical analysis revealed that VOCs could be grouped into two distinct categories, representing the early and late stages of aging. SV in the early aging stage exhibited pronounced oakmoss-like and cheese aromas, primarily due to 5-nonanone (OAV: 190) and pentanoic acid (OAV: 256.8). In contrast, ethyl acetate (OAV: 306.87) and isobutyl acetate (OAV: 84.17) contributed to intense fruity aromas in the later stage.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2025.145298 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Flavoromic analysis of dynamic changes and metabolic pathways of flavor compounds in Shai vinegar across aging stages and types.
Food Chem
November 2025
College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, 610100, China. Electronic address:
To better understand the flavor evolution of Shai vinegar (SV) during aging, we systematically characterized the volatile profiles of SV samples using a flavoromics approach. Volatile organic compounds (VOCs) were analyzed based on their relative odor activity values and odor activity values (OAVs). Citric acid was detected for the first time at concentrations comparable to those of lactic acid and acetic acid.
View Article and Find Full Text PDFAnalyzing fungal community succession and its correlation to flavor compounds in the Cupei fermentation process of Sichuan shai vinegar.
Food Microbiol
June 2025
College of Bioengineering, Sichuan University of Science & Engineering, Yibin, 644000, PR China.
Sichuan Shai vinegar, a distinctive condiment from Southwest China, is produced through open-air solid-state fermentation, employing a unique Chinese herbal medicine mixture (Yaoqu) as the fermentation starter. Despite its culinary significance, the dynamics and roles of fungal communities within the Cupei fermentation phase remain understudied. This study employed high-performance liquid chromatography (HPLC) to quantify 11 organic acids and 17 amino acids, revealing a significant increase in organic acid content from 2.
View Article and Find Full Text PDFInvestigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques.
Food Res Int
November 2024
College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, PR China. Electronic address:
Sichuan shai vinegar (SSV) is an acidic condiment with a long history and unique flavor. Aging is an important production process that determines the unique flavor of shai vinegar. This study compared the differences in physicochemical properties, volatile flavor, and non-volatile flavor substances between the constant temperature aging and natural aging methods of SSV Cupei.
View Article and Find Full Text PDFSynthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar.
Food Res Int
January 2024
Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China.
Traditional bran vinegar brewing unfolds through natural fermentation, a process driven by spontaneous microbial activity. The unique metabolic activities of various microorganisms lead to distinct flavors and qualities in each batch of vinegar, making it challenging to consistently achieve the desired characteristic flavor compounds. Therefore, identifying the critical microbial species responsible for flavor production and designing starter cultures with improved fermentation efficiency and characteristic flavors are effective methods to address this discrepancy.
View Article and Find Full Text PDFThe Metabolomic-Gut-Clinical Axis of Mankai Plant-Derived Dietary Polyphenols.
Nutrients
May 2021
Faculty of Health Sciences, Ben-Gurion University of the Negev, Beer-Sheva 8410501, Israel.
Background: Polyphenols are secondary metabolites produced by plants to defend themselves from environmental stressors. We explored the effect of 'Mankai', a novel cultivated strain of a polyphenol-rich aquatic plant, on the metabolomic-gut clinical axis in vitro, in-vivo and in a clinical trial.
Methods: We used mass-spectrometry-based metabolomics methods from three laboratories to detect Mankai phenolic metabolites and examined predicted functional pathways in a Mankai artificial-gut bioreactor.