Optimization of fermentation conditions and analysis of the changes in flavor compounds for lemon vinegar
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In addition to ethanol, the alcohol compounds in fruit vinegar include isopentanol, which imparts a fruity aroma; phenylethanol, which provides a floral scent; and isobutanol.
“In addition to ethanol, the alcohol compounds in fruit vinegar include isopentanol, which imparts a fruity aroma; phenylethanol, which provides a floral scent; and isobutanol [54,55,56].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [54]
In fermentation, other low-abundance primary metabolites including glycerol, succinate, acetate, and lactate significantly influence flavor characteristics, enhance the complexity of fermentation products, and are closely associated with yeast metabolic capacity.
“In the fermentation process, while alcohols play a crucial role in determining the overall flavor profile, other low-abundance primary metabolites also significantly influence flavor characteristics. These metabolites, including glycerol, succinate, acetate, and lactate, not only enhance the complexity of fermentation products but are also closely associated with yeast metabolic capacity [54,57,58”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [54]
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References 40 · Cited by 23
- Authors
- Yang, S., Li, K., Lu, J., & Wu, D.
- Affiliations
- Jiangnan University (CN)
- Corresponding author
- Lu, Jian
- Wu, Dianhui
- Venue
- Food Bioscience
- Publisher
- Elsevier BV
- Published
- 2024-12
- Volume
- 62
- Pages
- 105128
- ISSN
- 2212-4292 (ISSN-L)
- OpenAlex
- W4402654553
- Cited by
- 23
- References
- 40
- Citations by year
- 2026: 14 · 2025: 9
- FWCI
- 4.96
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Bioscience (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- fruit vinegar, acetic acid fermentation, fermentation optimization, flavor compounds, aroma compounds, volatile compounds, non-volatile compounds, citric acid, acetic acid, amino acids, terpenoids, linalool, isoamyl acetate, vinegar quality
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