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Cited by 10Ziziphus Jujuba Studies and ApplicationsFermentation and Sensory AnalysisFood and Agricultural Sciences

Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing

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Li, Guifeng, Yan, Ni, Li, Guoqin, Wang, Jing·2023·Foods
DOI 10.3390/foods12173168PMC PMC10486836
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Abstract

Healthy fruit vinegar has become very popular recently in China. This study aimed to produce fruit vinegar with a good taste, high nutritional value, and strong functional properties from green jujube. This study investigated the optimization of the process for green jujube vinegar using response surface methodology. The optimum fermentation parameters for green jujube vinegar were determined as follows: initial alcoholicity 6%, acetobacter 8%, fermentation temperature 32 °C, and time 7 d. The organic acids of the optimized sample were evaluated by HPLC, and the volatile substances were identified and analyzed by HS-SPME and GC-MS during the fermentation and aging of the green jujube vinegar. The results showed that the variation trends of the different organic acids during the making of the green jujube vinegar were significantly different. Organic acids are the key flavor compounds of green jujube vinegar, and their changes were mainly attributed to microbial metabolism. In particular, the green jujube vinegar stood out in terms of volatile aroma compounds, including a total of 61 volatile compounds whose major components were acetic acid, isoamyl acetate, ethyl acetate, 3-hydroxy-2-butanone, methyl palmitate, and ethanol. The results can provide theoretical support for the production of green jujube vinegar.

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  • During the initial fermentation stage of vinegar production, yeast serves as the primary fermentative agent, metabolizing sugars to produce alcohol and generating flavor compounds such as esters, aldehydes, and higher alcohols that form the foundation for the characteristic aroma and taste of fruit vinegar.

    “During the initial fermentation stage of vinegar production, yeast serves as the primary fermentative agent. It metabolizes the sugars present in the raw materials to produce alcohol. Concurrently, this process generates flavor compounds such as esters, aldehydes, and higher alcohols, which form the foundation for the characteristic aroma and taste of fruit vinegar [10].”

    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 [10]

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Cited by

Sorted by citations

Authors
Li, G., Yan, N., Li, G., & Wang, J.
Affiliations
Shanxi Normal University (CN)
Corresponding author
Li, Guifeng
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2023-08-23
Volume
12
Issue
17
Pages
3168
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods12173168
PMC
PMC10486836
OpenAlex
W4386091460
Cited by
10
References
4
Citations by year
2026: 6 · 2025: 3 · 2024: 1
FWCI
1.44
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
  • Shanxi Normal University (2018YZKC-07, 20210302124515)
  • Fundamental Research Program of Shanxi Province (2018YZKC-07, 20210302124515)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Ziziphus Jujuba Studies and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
fruit vinegar, organic acids, volatile flavor compounds, Acetobacter, fermentation parameters, vinegar aging, isoamyl acetate, acetic acid, flavor compounds

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