Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Fan, W., & Qian, M. C. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf052635t · Cited by 406 · see citing works

Functional Properties of Vinegar

Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K., & Guzel‐Seydim, Z. B. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12434 · Cited by 405 · see citing works

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

Smit, B., Engels, W. J. M., & Smit, G. (2008) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-008-1758-x · Cited by 350 · see citing works

The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

Mendes‐Ferreira, A., & Mendes‐Faia, A. (2020) · Foods · doi:10.3390/foods9091231 · Cited by 251 · see citing works

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

Wang, Z.-M., Lu, Z.-M., Shi, J.-S., & Xu, Z.-H. (2016) · Scientific Reports · doi:10.1038/srep26818 · Cited by 227 · see citing works

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

Liu, S., Chen, Q., Zou, H., Yu, Y., Zhou, Z., Mao, J., & Zhang, S. (2019) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2019.05.001 · Cited by 213 · see citing works

Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)

Shen, Y., Wu, Y., Wang, Y., Li, L., Li, C., Zhao, Y., & Yang, S. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129107 · Cited by 184 · see citing works

Impact odorants of Chardonnay dry white wine from Changli County (China)

Li, H., Tao, Y., Wang, H., & Zhang, L. (2007) · European Food Research and Technology · doi:10.1007/s00217-007-0722-9 · Cited by 179 · see citing works

Metagenomics reveals flavour metabolic network of cereal vinegar microbiota

Wu, L., Lu, Z., Zhang, X.-J., Wang, Z.-M., Yu, Y., Shi, J., & Xu, Z. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.09.010 · Cited by 168 · see citing works

Chinese Vinegar and its Solid-State Fermentation Process

Liu, D., Zhu, Y., Beeftink, R., Ooijkaas, L. P., Rinzema, A., Chen, J., & TRAMPER, J. (2004) · Food Reviews International · doi:10.1081/fri-200033460 · Cited by 136 · see citing works

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Yang, Y., Hu, W., Xia, Y., Mu, Z., Tao, L., Song, X., Zhang, H., Ni, B., & Ai, L. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.580247 · Cited by 132 · see citing works

Portable NIR spectroscopy and PLS based variable selection for adulteration detection in quinoa flour

Wang, Z., Wu, Q., & Kamruzzaman, M. (2022) · Food Control · doi:10.1016/j.foodcont.2022.108970 · Cited by 119 · see citing works

Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar

Jiang, Y., Lv, X., Zhang, C., Zheng, Y., Zheng, B., Duan, X., & Tian, Y. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108531 · Cited by 117 · see citing works

Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

Yang, Y., Xia, Y., Wang, G., Yu, J., & Ai, L. (2017) · LWT · doi:10.1016/j.lwt.2017.01.007 · Cited by 116 · see citing works

Identification of key aroma‐active compounds in sesame oil from microwaved seeds using E‐nose and HS‐SPME‐GC×GC‐TOF/MS

Jia, X. Y., Zhou, Q., Wang, J., Liu, C., Huang, F., & Huang, Y. (2019) · Journal of Food Biochemistry · doi:10.1111/jfbc.12786 · Cited by 114 · see citing works

Bio-produced Acetic Acid: A Review

Vidra, A., & Németh, Á. (2017) · Periodica Polytechnica Chemical Engineering · doi:10.3311/ppch.11004 · Cited by 108 · see citing works

Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar

Huang, T., Lu, Z., Peng, M., Liu, Z.-F., Chai, L., Zhang, X., Shi, J., Li, Q., & Xu, Z. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110900 · Cited by 108 · see citing works

Metabolic profile of main organic acids and its regulatory mechanism in solid-state fermentation of Chinese cereal vinegar

Wu, Y., Xia, M., Zhao, N., Tu, L., Xue, D., Zhang, X., Zhao, C., Cheng, Y., Zheng, Y., & Wang, M. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110400 · Cited by 106 · see citing works

Determination of the microbial community in Amazonian cocoa bean fermentation by Illumina-based metagenomic sequencing

Serra, J. L., Moura, F. G., Pereira, G. V. D. M., Soccol, C. R., Rogez, H. L. G., & Darnet, S. H. (2019) · LWT · doi:10.1016/j.lwt.2019.02.038 · Cited by 106 · see citing works

Profiling the key metabolites produced during the modern brewing process of Chinese rice wine

Jin, Z., Cai, G., Chun, W., Hu, Z., Xu, X., Xie, G., Wu, D., & Lu, J. Z. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109955 · Cited by 106 · see citing works

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

Liang, J., Xie, J., Hou, L., Zhao, M., Zhao, J., Cheng, J., Wang, S., & Sun, B. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b03019 · Cited by 103 · see citing works

Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making

Wu, Q. J., Xu, Y., & Chen, L. (2012) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2012.03294.x · Cited by 102 · see citing works

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Zhang, B., Xia, T., Duan, W., Zhang, Z., Li, Y., Fang, B., Xia, M., & Wang, M. (2019) · Molecules · doi:10.3390/molecules24203799 · Cited by 101 · see citing works

Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach

Callejón, R. M., Morales, M. L., Ferreira, A. C. S., & Troncoso, A. M. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf800903n · Cited by 93 · see citing works

Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar

Fang, G.-Y., Chai, L.-J., Zhong, X.-Z., & Jiang, Y.-J. (2021) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2021.109070 · Cited by 91 · see citing works

Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine

Liang, Z., Lin, X., He, Z., Su, H., Li, W., & Ren, X. (2020) · Food Microbiology · doi:10.1016/j.fm.2020.103467 · Cited by 91 · see citing works

Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics

Xu, S., Ma, Z., Chen, Y., Li, J., Jiang, H., Qu, T., Zhang, W., Li, C., & Liu, S. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2021.130872 · Cited by 90 · see citing works

PLS-DA vs sparse PLS-DA in food traceability. A case study: Authentication of avocado samples

Jiménez-Carvelo, A. M., Martín‐Torres, S., Ortega-Gavilán, F., & Camacho, J. (2020) · Talanta · doi:10.1016/j.talanta.2020.121904 · Cited by 89 · see citing works

Transformation of ferulic acid to 4-vinyl guaiacol as a major metabolite: a microbial approach

Mishra, S. K., Sachan, A., Vidyarthi, A. S., & Sachan, S. G. (2014) · Reviews in Environmental Science and Bio/Technology · doi:10.1007/s11157-014-9348-0 · Cited by 77 · see citing works

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

Zhou, C., Le, Y., Zheng, Y., Wang, J.-J., Li, G., Bai, Y., Li, C., Xu, X., Zhou, G., & Cao, J. (2020) · LWT · doi:10.1016/j.lwt.2020.109071 · Cited by 77 · see citing works

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

Duan, W., Huang, Y., Xiao, J., Zhang, Y., & Tang, Y. (2020) · Food Science & Nutrition · doi:10.1002/fsn3.1667 · Cited by 74 · see citing works

Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation

Lu, Z., Liu, N., Wang, L., Wu, L., Gong, J., Yu, Y., Li, G.-Q., Shi, J., & Xu, Z. (2016) · Applied and Environmental Microbiology · doi:10.1128/aem.01331-16 · Cited by 67 · see citing works

Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes

Chen, Y., Wang, Z., He, Y., Wang, B., Xiao, J., Xueyan, Z., Jiankun, X., Jiang, L., & Shi, X. (2020) · Process Biochemistry · doi:10.1016/j.procbio.2020.01.027 · Cited by 67 · see citing works

Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing

Yuan, S., Jin, Z., Ali, A., Wang, C., & Liu, J. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.883142 · Cited by 67 · see citing works

Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils

Yin, W., Maradza, W., Xu, Y., Ma, X., Shi, R., Zhao, R., & Wang, X. (2022) · International Journal of Food Science & Technology · doi:10.1111/ijfs.15615 · Cited by 66 · see citing works

Construction of a synthetic microbial community for the biosynthesis of volatile sulfur compound by multi-module division of labor

Du, R., Liu, J., Jiang, J. G., Wang, Y., Ji, X., Yang, N., Wu, Q. J., & Xu, Y. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129036 · Cited by 65 · see citing works

A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities

Verce, M., Schoonejans, J., Aguirre, C. H., Bravo, R. M., Vuyst, L. D., & Weckx, S. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.641185 · Cited by 63 · see citing works

Zooming in on Butyrate-Producing Clostridial Consortia in the Fermented Grains of Baijiu via Gene Sequence-Guided Microbial Isolation

Chai, L., Lu, Z., Zhang, X., Ma, J., Xu, P., Qian, W. P., Xiao, C., Wang, S., Shen, C., Shi, J., et al. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.01397 · Cited by 62 · see citing works

Monitoring microbial succession and metabolic activity during manual and mechanical solid-state fermentation of Chinese cereal vinegar

Zhang, Q., Fu, C., Zhao, C., Yang, S., Zheng, Y., Xia, M., Yan, Y., Lang, F., & Wang, M. (2020) · LWT · doi:10.1016/j.lwt.2020.109868 · Cited by 61 · see citing works

Changes of Amino and Fatty Acids in Anchovy (Stolephorus Sp) Fermented Fish Paste with Different Fermentation Periods

Anggo, A. D., Ma’ruf, W. F., Swastawati, F., & Rianingsih, L. (2015) · Procedia Environmental Sciences · doi:10.1016/j.proenv.2015.01.009 · Cited by 58 · see citing works

Metabolic potential of microbial community and distribution mechanism of Staphylococcus species during broad bean paste fermentation

Jia, Y. P., Niu, C., Xu, X., Zheng, F., Liu, C., Wang, J., Lu, Z., Xu, Z., & Li, Q. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110533 · Cited by 50 · see citing works

Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content

Gong, M., Zhou, Z., Yu, Y., Liu, S., Zhu, S., Jian, D., Cui, P., Zhong, F., & Mao, J. (2020) · LWT · doi:10.1016/j.lwt.2020.109175 · Cited by 46 · see citing works

Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds Between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science.

Al-Dalali, S., Zheng, F.-P., Sun, B.-G., & Chen, F. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c00470 · Cited by 45 · see citing works

Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O

Al-Dalali, S., Zheng, F., Li, H., Huang, M., & Chen, F. (2019) · LWT · doi:10.1016/j.lwt.2019.108264 · Cited by 43 · see citing works

Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar

Wu, Y., Xia, M., Zhang, X., Li, X., Zhang, R., Yan, Y., Lang, F., Zheng, Y., & Wang, M. (2021) · Food Science & Nutrition · doi:10.1002/fsn3.2409 · Cited by 42 · see citing works

Development of a defined autochthonous starter through dissecting the seasonal microbiome of broad bean paste

Jia, Y. P., Niu, C., Zheng, F., Liu, C., Wang, J., Lu, Z., Xu, Z., & Li, Q. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129625 · Cited by 41 · see citing works

Exploring of seasonal dynamics of microbial community in multispecies fermentation of Shanxi mature vinegar

Kou, R., Li, M., Xing, J., He, Y., Wang, H., & Fan, X. (2022) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2022.01.003 · Cited by 38 · see citing works

The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

Xu, Y., Minhazul, K. A. H. M., & Li, X. (2020) · Flavour and Fragrance Journal · doi:10.1002/ffj.3613 · Cited by 38 · see citing works

Effects of Aspergillus niger biofortification on the microbial community and quality of Baoning vinegar

Liu, A., Peng, Y., Ao, X., Pan, W., Chen, S., He, L., Yang, Y., Chen, F., Du, D., & Liu, S. (2020) · LWT · doi:10.1016/j.lwt.2020.109728 · Cited by 37 · see citing works

Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Yang, Y., Hu, W., Xia, Y., Mu, Z., Tao, L., Song, X., Zhang, H., Ni, B., & Ai, L. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.636810 · Cited by 34 · see citing works

Microbial succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation

Yan, Y. L., Sun, L., Xing, X., Wu, H., Lü, X., Zhang, W., Xu, J., & Ren, Q. (2022) · AMB Express · doi:10.1186/s13568-022-01418-6 · Cited by 31 · see citing works

Comparing the metabolite components of Sichuan Sun vinegar and other kinds of vinegar based on non-targeted metabolomic

Zhang, G., Li, L., Liu, J., Ji, C., Fu, J., Li, N., Cao, H., Xu, H., Zhang, Y., & Cao, R. (2022) · LWT · doi:10.1016/j.lwt.2022.113640 · Cited by 30 · see citing works

Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC‐MS/MS

Wang, Y., Zhou, H., Ding, S., MeiLing, Y., Jiang, L., & Wang, R. (2020) · Journal of Food Science · doi:10.1111/1750-3841.15363 · Cited by 30 · see citing works

Correlation between the amino acid content in rice wine and protein content in glutinous rice

Xie, G., Yang, D., Liu, X., Cheng, X.-X., Rui, H.-F., & Zhou, H.-J. (2016) · Journal of the Institute of Brewing · doi:10.1002/jib.304 · Cited by 30 · see citing works

Application of Lipase Purified from Aspergillus fumigatus in the Syntheses of Ethyl Acetate and Ethyl Lactate

Mehta, A., Grover, C., Bhardwaj, K. K., & Gupta, R. (2019) · Journal of Oleo Science · doi:10.5650/jos.ess19202 · Cited by 29 · see citing works

Geographical Origin Traceability of Red Wines Based on Chemometric Classification via Organic Acid Profiles

Huang, X., Jiang, Z., Tan, J., & Li, R. (2017) · Journal of Food Quality · doi:10.1155/2017/2038073 · Cited by 28 · see citing works

Evolution of 5-(hydroxymethyl)furfural and furfural in the production chain of the aged vinegar Aceto Balsamico Tradizionale di Modena

Cocchi, M., Durante, C., Lambertini, P., Manzini, S., Marchetti, A., Sighinolfi, S., & Totaro, S. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.06.101 · Cited by 28 · see citing works

Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass

Gutierrez, J. M., Ferrocino, I., Giordano, M., Suárez-Quiroz, M. L., González-Ríos, Ó., & Cocolin, L. (2021) · Applied and Environmental Microbiology · doi:10.1128/aem.00425-21 · Cited by 27 · see citing works

Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

Lee, S.-W., Yoon, S.-R., Kim, G.-R., Woo, S.-M., Jeong, Y., Yeo, S., Kim, K., & Kwon, J. (2012) · Food Science and Biotechnology · doi:10.1007/s10068-012-0057-6 · Cited by 25 · see citing works

Evaluation of the Interaction Between Esters and Sulfur Compounds in Pineapple Using Feller’s Additive Model, OAV, and Odor Activity Coefficient

Xiao, Z., Chen, L., Niu, Y., Zhu, J., Zhang, J., & Deng, J. (2021) · Food Analytical Methods · doi:10.1007/s12161-021-02001-8 · Cited by 25 · see citing works

Guaiacol demethoxylation catalyzed by Re2O7 in ethanol

Yan, F., Sang, Y., Bai, Y., Wu, K., Cui, K., Wen, Z., Mai, F., Ma, Z., Yu, L., Chen, H., et al. (2019) · Catalysis Today · doi:10.1016/j.cattod.2019.07.018 · Cited by 23 · see citing works

Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis

Li, Z., Zhao, C. G., Dong, L., Yu, H., Yoshimoto, M., Zhu, Y., Tada, I., Wang, X., Zhao, S., Zhang, F., et al. (2022) · Metabolites · doi:10.3390/metabo12050427 · Cited by 23 · see citing works

Profile of Volatile Aroma-Active Compounds of Cactus Seed Oil (Opuntia ficus-indica) from Different Locations in Morocco and Their Fate during Seed Roasting

Nounah, I., Chbani, M., Matthäus, B., Charrouf, Z., Hajib, A., & Willenberg, I. (2020) · Foods · doi:10.3390/foods9091280 · Cited by 23 · see citing works

Monitoring the microbial community succession and diversity of Liangzhou fumigated vinegar during solid-state fermentation with next-generation sequencing

Yun, J., Zhao, F., Zhang, W., Yan, H., Zhao, F., & Ai, D. (2019) · Annals of Microbiology · doi:10.1007/s13213-018-1418-z · Cited by 22 · see citing works

Analysis of microbial diversity in apple vinegar fermentation process through 16s rDNA sequencing

Song, J., Zhang, J., Kang, S., Zhang, H., Yuan, J., Zeng, C., Zhang, F., & Huang, Y. (2019) · Food Science & Nutrition · doi:10.1002/fsn3.944 · Cited by 22 · see citing works

Studies on the key odorants in Maopu buckwheat finished Baijiu and the effect of tartary buckwheat extract on its flavor

Wang, J., Yi, X., Huang, M., Liu, Y., Meng, W., Yang, Q., Huo, J., Zhang, Q., Luo, X., Wu, J., et al. (2021) · LWT · doi:10.1016/j.lwt.2021.112650 · Cited by 21 · see citing works

Role of bacterial community succession in flavor formation during Sichuan sun vinegar grain (Cupei) fermentation

Fu, J., Feng, J., Zhang, G., Liu, J., Li, N., Xu, H., Zhang, Y., Cao, R., & Li, L. (2022) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2022.11.003 · Cited by 20 · see citing works

Comparison of two types of vinegar with different aging times by NMR‐based metabolomic approach

Nie, J., Li, Y., Xing, J., Chao, J., Qin, X., & Li, Z. (2019) · Journal of Food Biochemistry · doi:10.1111/jfbc.12835 · Cited by 19 · see citing works

Analysis of metabolites in chardonnay dry white wine with various inactive yeasts by 1H NMR spectroscopy combined with pattern recognition analysis

Hu, B., Cao, Y., Zhu, J., Xu, W., & Wu, W. (2019) · AMB Express · doi:10.1186/s13568-019-0861-y · Cited by 19 · see citing works

Healthy dried baby corn silk vinegar production and determination of its main organic volatiles containing antimicrobial activity

Krusong, W., Sriphochanart, W., Suwapanich, R., Mekkerdchoo, O., Sriprom, P., Wipatanawin, A., & MASSA, S. (2019) · LWT · doi:10.1016/j.lwt.2019.108620 · Cited by 18 · see citing works

The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process

Zhang, H., Wang, Y., Feng, X., Iftikhar, M., Meng, X., & Wang, J. (2022) · Food Analytical Methods · doi:10.1007/s12161-021-02188-w · Cited by 17 · see citing works

Fermentation Ability of Gut Microbiota of Wild Japanese Macaques in the Highland and Lowland Yakushima: In Vitro Fermentation Assay and Genetic Analyses

Hanya, G., Tackmann, J., Sawada, A., Lee, W., Pokharel, S. S., VALDEVINO, G. D. C. M., Toge, A., Kuroki, K., Otsuka, R., Mabuchi, R., et al. (2020) · Microbial Ecology · doi:10.1007/s00248-020-01515-8 · Cited by 16 · see citing works

Tetramethylpyrazine production from edible materials by the probiotic Bacillus coagulans

Zhong, H., Shen, J., Meng, Z., Zhao, J., & Xiao, Z. (2020) · Preparative Biochemistry & Biotechnology · doi:10.1080/10826068.2020.1774777 · Cited by 15 · see citing works

Isolation, identification and fermentation conditions of highly acetoin-producing acetic acid bacterium from Liangzhou fumigated vinegar in China

Zhao, H., & Yun, J. (2015) · Annals of Microbiology · doi:10.1007/s13213-015-1106-1 · Cited by 14 · see citing works

Metagenomic Analysis of Suansun, a Traditional Chinese Unsalted Fermented Food

Hu, Y., Chen, X., Zhou, J., et al. (2021) · Processes · doi:10.3390/pr9091669 · Cited by 14 · see citing works

Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS

Su, Z., Liu, B., & Ma, C. (2021) · Food Science and Technology Research · doi:10.3136/fstr.27.599 · Cited by 12 · see citing works

Predictive Microbial Community and Functional Gene Expression Profiles in Pineapple Peel Fermentation Using 16S rRNA Gene Sequences

Tallei, T. E., Fatimawali, F., Yelnetty, A., Kusumawaty, D., Effendi, Y., Park, M. N., Alhumaydhi, F. A., Emran, T. B., & Kim, B. (2022) · Fermentation · doi:10.3390/fermentation8050194 · Cited by 11 · see citing works

Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication

Durán, E., Chinnici, F., Natali, N., & Riponi, C. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6958 · Cited by 11 · see citing works

The dynamic of roasted aroma compounds release from oak wood: investigation of the heating barrel process and some spirit maturation parameters

Picard, M., Nonier, M., de Gaulejac, N. V., & Vivas, N. (2021) · Wood Science and Technology · doi:10.1007/s00226-021-01330-5 · Cited by 9 · see citing works

Flavour Analysis of Chinese Cereal Vinegar

Qi, W., Wang, C., Cao, X., Zhao, G., Wang, C., & Hou, L. (2013) · IERI Procedia · doi:10.1016/j.ieri.2013.11.112 · Cited by 7 · see citing works

Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice

du Plessis, H. W., Hoff, J. W., Mokwena, L., van der Rijst, M., & Jolly, N. P. (2021) · Fermentation · doi:10.3390/fermentation7040240 · Cited by 6 · see citing works

Correlation analysis between amino acids and bacterial communities of Wuliangye-flavour liquor fermentation in aged fermentation pit

Liu, K., Wang, Q., Chen, Z., Mao, D., & Liang, Z.-Z. (2022) · International Food Research Journal · doi:10.47836/ifrj.29.4.16 · Cited by 4 · see citing works

Benzaldehyde (CAS 100-52-7)

Leite, T. O. C. (2020) · Revista Virtual de Química · doi:10.21577/1984-6835.20200015 · Cited by 3 · see citing works

Spectroscopic Investigation and Vibrational Analysis of Paraldehyde by FTIR and Laser Raman Techniques

Gunasekaran, S., & Abraham, L. (2004) · IACS Institutional Repository (Indian Association for the Cultivation of Science) · Cited by 2 · see citing works

Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes

Shi, G., Fang, C., Xing, S. J., Guo, Y., Li, X., Han, X., Lin, L., & Zhang, C. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114327 · Cited by 59 · see citing works

The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development

Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49 · see citing works

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Fan, J., Qu, G., Wang, D., Chen, J., Du, G., & Fang, F. (2023) · Foods · doi:10.3390/foods12152892 · Cited by 40 · see citing works

Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism

Li, Y., Li, H., Wu, H., Liu, S.-Q., & He, Z. (2024) · Food Research International · doi:10.1016/j.foodres.2024.113936 · Cited by 38 · see citing works

Screening and genome analysis of potential probiotic lactic acid bacteria with broad-spectrum antibacterial activity from Sichuan sun-dried vinegar grains (Cupei)

Shu, H., He, X., Hong, Z., Dong, K., Zou, Y. L., Cao, M., Wang, R., Xu, Y., Liao, L., Zuo, H., et al. (2024) · LWT · doi:10.1016/j.lwt.2024.116288 · Cited by 36 · see citing works

Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation

Tang, A., & Peng, B. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140428 · Cited by 33 · see citing works

Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars

Bai, H., Wang, S., Wang, Z., Zhu, L., Yan, H., Wang, Y., Wang, X., Peng, L., & Liu, J.-Z. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114262 · Cited by 31 · see citing works

Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis

Shao, X., Wang, H., Song, X., Xu, N., Cai, L., Sun, J., & Xu, X. (2024) · LWT · doi:10.1016/j.lwt.2024.116604 · Cited by 26 · see citing works

Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar

Li, L., Li, N., Fu, J., Liu, J., Wen, X. P., Cao, H., Xu, H., Zhang, Y., & Cao, R. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113742 · Cited by 27 · see citing works

The metabolic regulation mechanism of gallic acid on biogenic amines and nitrosamines in reduced-nitrite Chinese fermented sausages: A perspective of metabolomics and metagenomics

Zhou, Q., Jiang, L. W., Zhu, J., Lu, Y., & He, Q. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139900 · Cited by 24 · see citing works

Lactic acid bacteria mechanism of protein degradation in anaerobic co-fermentation of cabbage waste with wheat bran

Song, C., Bi, C., Ma, C., Shi, J., Meng, Q., Li, J., Zhang, S., Li, J., & Shan, A. (2025) · Chemical Engineering Journal · doi:10.1016/j.cej.2025.160738 · Cited by 24 · see citing works

Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar

Liu, J., Wang, J., Zhu, B., Liang, K., Zhang, Y., Song, J. M., Tu, L., Zheng, Y., & Wang, M. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.142635 · Cited by 20 · see citing works

Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar

Ye, X., Yu, Y., Liu, J., Zhu, Y., Yu, Z., Liu, P., Wang, Y., & Wang, K. (2024) · Frontiers in Microbiology · doi:10.3389/fmicb.2024.1442604 · Cited by 19 · see citing works

Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar

Yang, L., Yan, Y., Jin, S., Xia, Y., Lang, F., Chen, C., & Zou, W. (2025) · BMC Microbiology · doi:10.1186/s12866-025-04053-w · Cited by 19 · see citing works

A metagenomics analysis of microbial functional genes linked to vitamins metabolism in the pile fermentation of pu-erh tea

Wang, T., An, J., Sha, G., Bo, N., Guan, Y., Yang, D., Lu, W., Liu, K., Zhao, L., Wang, W., et al. (2024) · LWT · doi:10.1016/j.lwt.2024.117215 · Cited by 15 · see citing works

Metagenomics profiling of the microbial community and functional differences in solid-state fermentation vinegar starter (seed Pei) from different Chinese regions

Han, D. M., Yang, Y., Guo, Z., Chen, K., Dai, S., Zhu, Y., Wang, Y., Yu, Z., Wang, K., Liu, P., et al. (2024) · Frontiers in Microbiology · doi:10.3389/fmicb.2024.1389737 · Cited by 14 · see citing works

Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture

Li, Q., Zhang, Y., Wang, C., Zhang, X., Wei, R., Li, Y., Li, Q., & Xu, N. (2024) · Foods · doi:10.3390/foods13213374 · Cited by 13 · see citing works

Effect of temperature on chemical compounds of Cupei (precursor of bran vinegar) during in-situ aging and revelation of functional microorganisms in the process

Tie, Y., Zhu, W., Zhang, C., Yin, L., Li, L., & Liu, J. (2023) · LWT · doi:10.1016/j.lwt.2023.114912 · Cited by 11 · see citing works

Dietary Paper Mulberry Silage Supplementation Improves the Growth Performance, Carcass Characteristics, and Meat Quality of Yangzhou Goose

Wang, R., Wang, X., Xiong, Y., Cao, J., Nussio, L. G., Ni, K., Lin, Y., Wang, X., & Yang, F. (2024) · Animals · doi:10.3390/ani14030359 · Cited by 11 · see citing works

Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques

Li, L., Huang, C., Li, Z., Zhao, Y., Liu, J., Zheng, Y., Cao, R., & Liao, Y. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115080 · Cited by 11 · see citing works

Flavoromic analysis of dynamic changes and metabolic pathways of flavor compounds in Shai vinegar across aging stages and types

Yuan, H., Wang, T., Liu, Y., Jia, H., Qi, J., Li, Y., Wu, H., & Dong, P. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145298 · Cited by 10 · see citing works

An underutilized bean: hyacinth bean [ Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications

Zhou, J., Wang, W., Zhang, Z., Zhu, G., Qiao, J., Guo, S., Bai, Y., Zhao, C., Teng, C., Qin, P., et al. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13708 · Cited by 9 · see citing works

Abiotic factors modulating metabolic pathways of lactic acid in solid-state fermentation of cereal vinegar

Liu, D., Wang, H. E., Wang, L., Liang, K., Cao, S., Wu, Y., Zhou, J., Zheng, Y., & Wang, M. (2024) · LWT · doi:10.1016/j.lwt.2024.117092 · Cited by 8 · see citing works

Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter

Zhang, A., Li, N., Hu, J., Wang, J., Wang, L., Zhang, C., Song, J., Liang, K. M., Lang, F., Zheng, Y., et al. (2025) · Current Research in Food Science · doi:10.1016/j.crfs.2025.101251 · Cited by 8 · see citing works

Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile

Wei, H., Chen, Y., Shen, H., Deng, J., Zhang, S., Yang, S., Fang, L., He, C., Aweya, J. J., Li, Q., et al. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102373 · Cited by 8 · see citing works

Analyzing fungal community succession and its correlation to flavor compounds in the Cupei fermentation process of Sichuan shai vinegar

Li, Z., Liao, Y., Huang, C., Liu, J., Kong, X., Li, L., Li, Z., & Gui, Y. (2024) · Food Microbiology · doi:10.1016/j.fm.2024.104718 · Cited by 7 · see citing works

Improving Ancha tea aroma quality via innovative processing: Characterization of key odorants by GC–MS, GC-O, Sensomics, and Chemometrics

Chen, Z., Jiang, Y., Ye, Z., Zhao, W., Zhang, J., Wu, Y., Huang, W., Li, T., & Ning, J. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144681 · Cited by 7 · see citing works

Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing

Li, Q., Zhang, L., Li, R., Tang, J., Lin, B., Qin, C., Jiang, W., An, L., Zhang, F., Shi, X., et al. (2025) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2025.1638716 · Cited by 7 · see citing works

Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar

Zhang, J., Bian, X., Zhao, Y., Zhu, Y. G., Bai, J., Fan, S., & Xiao, X. (2025) · Foods · doi:10.3390/foods14132263 · Cited by 7 · see citing works

Predicting the Microbiome and Metabolome Dynamics of Natural Apple Fermentation Towards the Development of Enhanced Functional Vinegar

Maske, B. L., Ruiz, I., Vale, A. D. S., Sampaio, V. D. M., Kadri, N. K. E., Soccol, C. R., & Pereira, G. V. D. M. (2024) · Fermentation · doi:10.3390/fermentation10110552 · Cited by 5 · see citing works

Metagenomic and meta-metabolomic analysis of traditional Korean rice vinegar productions shows a large variability between producers

Vermote, L., Chun, B. H., Khan, S. A., Vuyst, L. D., Jeon, C. O., & Weckx, S. (2025) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2025.111283 · Cited by 5 · see citing works

Microbial community dynamics and functional potential during the natural fermentation of rose: A metagenomic and volatile compound analysis

Yin, Z., Cao, K., Duan, N. X., & Zhang, Z. (2025) · Enzyme and Microbial Technology · doi:10.1016/j.enzmictec.2025.110703 · Cited by 5 · see citing works

Functional division of labor within defined yeast consortia drives flavor formation during early solid-state fermentation of sichuan shai vinegar

Zhu, J., Liao, Y., Zhao, Y., Liu, J., Li, Z., Kong, X., Zhang, S., Song, C., Fu, Q., Wang, X., et al. (2025) · Food Microbiology · doi:10.1016/j.fm.2025.104983 · Cited by 4 · see citing works

Flavor development of traditional Huangjiu (Chinese rice wine) from Jiaxing by consecutive fermentation: Metagenomic and metabolomic evaluation

Wang, Y., Huang, Z., Huang, J., Jiang, X., Hu, M., Mao, Q., Xie, G., & Peng, Q. (2026) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2026.102757 · Cited by 4 · see citing works

Unlocking the potential of Komagataeibacter europaeus FMES: A novel source of bacterial cellulose from Monascus vinegar biofilm

Liu, S., Luo, J., Shi, Y., & Chen, Q. (2025) · Carbohydrate Polymer Technologies and Applications · doi:10.1016/j.carpta.2025.100841 · Cited by 6 · see citing works

Impact of Polygonum orientale L. flower addition on microbial community of Xiaoqu and volatile compounds of Huangjiu in Fangxian, China

Zhang, X., Jia, K., Yi, J., & Li, E. (2025) · Food Science and Biotechnology · doi:10.1007/s10068-025-01829-8 · Cited by 3 · see citing works

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

Han, B., Wang, X., Liu, H., & Wang, D. (2025) · Food Science of Animal Resources · doi:10.5851/kosfa.2025.e18 · Cited by 3 · see citing works

Impact of autoinducer-2 activity on quality characteristics and bacterial community of fermented sausage

Zhai, J., Zhen, W., Corazzin, M., Tian, J., & Gu, Y. (2025) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2025.111285 · Cited by 3 · see citing works

Designing antioxidant-rich functional breads: The role of fruit and vegetable fortification and sourdough fermentation

Plessas, S. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.111921 · Cited by 2 · see citing works

Mechanistic Insights into Indigenous Bacteria–Yeast Starter Cultures Reshaping the Functional Microbiome and Microbial Metabolism to Enhance Flavor and Quality of Xuanwei Ham

Li, Z., Liang, X., Xie, J., Li, H., Wang, X., Yin, X., Chen, Y., Li, P., Zhao, G., & Cao, J. (2026) · Journal of Future Foods · doi:10.1016/j.jfutfo.2026.05.013 · Cited by 1 · see citing works

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

Zhao, X., Zhang, Y., & Xu, N. (2026) · Foods · doi:10.3390/foods15132371 · Cited by 1 · see citing works

Plant disease management of fresh produce through microbiome modulation

Chávez-Díaz, I. F., Zelaya-Molina, L. X., Blanco-Camarillo, M., Martínez–Esquivias, F., Victoria-Arellano, A. D., & Grifaldo-Alcántara, P. F. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-33963-9.00005-3 · Cited by 1 · see citing works

Metagenomics-Based Insights into the Microbiota Drive Vitamins Metabolism In the Fermentation of Pu-Erh TeaPreprint

Wang, T., An, J., Sha, G., Li, R., Bo, N., Chen, Q.-Y., Guan, Y., Yang, D., Ma, Y., & Zhao, M. (2024) · SSRN Electronic Journal · doi:10.2139/ssrn.4828401

Effects of Polygonum Orientale L. Flower Addition on Microbial Diversity of Fangxian Xiaoqu and Volatile Compounds of Huangjiu (Chinese Rice Wine)Preprint

Zhang, X., Jia, K., Yi, J., & Li, E. (2024) · SSRN Electronic Journal · doi:10.2139/ssrn.4839304

Convergent microbial succession during storage of solid-state fermented foods: Insights from Chinese baijiu Daqu

Xu, B., Zhou, H., Xu, S., Wang, R. T., Xu, Q., Wu, X., Mu, D., & Li, X. (2026) · LWT · doi:10.1016/j.lwt.2026.119447

Linking geographic flavor signatures to microbial origin in high-temperature Daqu: An integrated metaproteomics and metabolomics approach

Song, D., Zhong, X., Zhang, G., Chen, J., Xue, Y., & Yang, L. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.103952

Mechanism Underlying the Quality Improvement of Fuhexiang Baijiu by Wheat Raw Materials: Insights From Fermentation Microenvironment and Microbial Metabolic Network

Wu, D., Shan, W., Zhang, J., Hao, B., Pan, T., Zhao, Q., Qiao, J., Zeng, H., & Yang, H. (2026) · Journal of Food Process Engineering · doi:10.1111/jfpe.70563

Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation

Wang, H., Wang, X., ZHOU, X., Sun, S., Yuan, Z., Xi, Y., Wang, C., Du, J., Wang, B., & Shi, X. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.104062

Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods

Li, N., Zhang, A., Hu, J., Yu, M., Zhou, Y., Liang, K., Román‐Camacho, J. J., Shen, Y., Song, J., Wang, M., et al. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70623

Barley flour addition during acetic acid fermentation: impacts on flavor and nutrients and regulatory strategies

Zhang, J., Bian, X., Zhu, Y., Bai, J., Fan, S., Sun, Q., Xia, Y., Li, X., & Xiao, X. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151123

Multi-omics studies in plant-derived polysaccharides targeting intestine health: Regulation mechanism and bioapplication

Xu, Y., Zhang, W., Lin, Y., Zhou, S., Zhang, M., Moyle, P. M., Ziora, Z. M., Septama, A. W., & Chen, H. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.110060

Microbial succession and genome-resolved metabolic functions shape flavor evolution during sauce-flavor Baijiu fermentation

Niu, J., Li, W., Chen, X., Zhu, H., Sun, W., Li, X., & Sun, B. (2026) · Food Microbiology · doi:10.1016/j.fm.2026.105326

Synthetic microbial communities for vinegar fermentation: Ecological principles and engineering strategies in the context of traditional fermented foods

Wang, K., Li, J., Yu, Y., Pan, L., Qixu, F., Wang, X., Li, D., Zhou, J., Liu, X., & Zhu, Y. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.106159

Aeration rate regulates organic acid metabolism during cereal vinegar solid-state fermentation: Insights from quantitative metagenomics and targeted metabolomics

Zhang, A., Li, N., Zhang, W., Huo, X., Zhang, R., Zhou, Y., Zhou, J., Song, J., Wang, M., & Zheng, Y. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151838

Characterization of the Key Flavor Compounds and Metabolic Pathways in Sichuan Sun Vinegar Using a Flavor-Oriented Approach

WANG Chuan, Z. Y. (2025) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.7506/spkx1002-6630-20240823-171

Exploring the correlation of metabolites changes and microbial succession in solid-state fermentation of Sichuan Sun-dried vinegar

Dong, K., Li, W., Xu, Q., Hong, Z., Zhang, S., Zhang, B., Wu, Y., Zuo, H., Liu, J., Yan, Z., et al. (2023) · BMC Microbiology · doi:10.1186/s12866-023-02947-1 · Cited by 17 · see citing works

Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

Tong, S.-G., Li, W., Rao, Y., Xiao, Y.-Q., Yan, Y., Guo, W., Lü, X., Sun, J., Ai, L., & Li, N. (2023) · Food Science and Human Wellness · doi:10.26599/fshw.2022.9250224 · Cited by 21 · see citing works

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

Wang, Y., Li, C., Zhao, Y., Li, L., Yang, X., Wu, Y., Chen, S., Cen, J., Yang, S., & Yang, D. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126839 · Cited by 209 · see citing works

Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot

Qin, X., Xiong, T., Xiong, S., Liu, Z., Xie, M., & Guan, Q. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103436 · Cited by 22 · see citing works