Vinegar has been widely used as acidic condiment worldwide for thousands of years.
Vinegar contains various nutrients and bioactive components, which are brewed by liquid …

Vinegar is one of the most widely used acidic condiments. In recent decades, rapid
advances have been made in the area of vinegar research, and the intellectual structure …

Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced
from any fermentable sugary substrate by various fermentation methods. The final vinegar …

Caoyuanwang Baijiu (CYW), a mild-flavor style Baijiu (MSB), is popular in northern China.
However, there is a lack of studies reporting its aroma-active components. The aroma …

The key odorants of tartary buckwheat (TB) were researched by a sensory-directed flavor
analysis approach for the first time. After the volatiles of TB were isolated by solvent-assisted …

Zhenjiang aromatic vinegar (ZAV) is one of the most famous traditional Chinese cereal
vinegars. The key aroma compounds in aged ZAV were characterized by gas …

Shanxi aged vinegar is one of the most famous Chinese traditional cereal vinegars
produced by spontaneous solid-state fermentation. However, the aroma composition of …

Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has
become a popular functional ingredient incorporated in diverse recipes/products with …

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 …

A solid-phase microextraction followed by gas chromatography-mass spectrometry method
was developed to determine the volatile compounds in Shanxi aged vinegar. The optimal …