Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods
Open accessAbstract
Physicochemical properties of Fujian Yongchun aged vinegar (FYAV) and Shanxi mature vinegar (SMV) were compared in terms of the fermentation methods applied and aging periods (3, 5, 8, and 10 years), and combined E-nose/E-tongue analyses were performed to assess their flavors. Compared with submerged fermentation-derived FYAV, solid-state fermentation-derived SMV showed higher values of pH, brix, soluble solids, total phenolic content, and antioxidant activity, but not total acidity or total organic acids. Aging period resulted in an increase in pH, total phenolic content, and antioxidant activity. Principal component analysis based on E-tongue/E-nose analyses was performed to distinguish between the vinegars produced by different fermentation methods and under aging periods. Solid-state fermentation and an aging process were considered good techniques for vinegar brewing, considering the various organic acids and high levels of total phenolics and antioxidant activity.
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Succinic acid is the second most abundant acid in vinegar with a percentage of 3.92 to 6.43%.
“and followed by succinic acid with a percentage of 3.92 to 6.43%, while, oxalic acid and malic acid were present at lowest quantities [56].”
From Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality (2021) · cites this paper as [56]
The Results and Discussion section, “Comparison of organic acids” (page not available), identifies succinic acid as the second most abundant acid in Fujian Yongchun aged vinegar. It gives the range as 3.92–6.34%, not 3.92–6.43%, and limits the finding about trace amounts of oxalic and malic acids to that vinegar type. (LLM, conf=0.90)
Experimental — accuracy not yet measuredOxalic acid and malic acid are present at lowest quantities in vinegar.
“and followed by succinic acid with a percentage of 3.92 to 6.43%, while, oxalic acid and malic acid were present at lowest quantities [56].”
From Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality (2021) · cites this paper as [56]
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References 18 · Cited by 20
Research works printed but not linked: 13
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- Authors
- Gao, Y., Jo, Y., Chung, N., Gu, S.-Y., Jeong, Y.-J., & Kwon, J.-H.
- Affiliations
- Kyungpook National University (KR)
- Keimyung University (KR)
- Corresponding author
- Kwon, Joong-Ho
- Venue
- Preventive Nutrition and Food Science
- Published
- 2017-03-31
- Volume
- 22
- Issue
- 1
- Pages
- 30-36
- ISSN
- 1226-332X (ISSN-L)
- 2287-1098
- PMC
- PMC5383139
- OpenAlex
- W2620986742
- Cited by
- 20
- References
- 18
- Citations by year
- 2026: 1 · 2025: 6 · 2024: 2 · 2023: 2 · 2022: 4 · 2021: 3 · 2020: 1 · 2019: 1
- FWCI
- 0.62
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Licence
- cc-by-nc
- Locations
- Preventive Nutrition and Food Science (publishedVersion)
- PubMed Central (publishedVersion, cc-by-nc)
- PubMed (publishedVersion)
- Funders
- Ministry of Agriculture, Food and Rural Affairs
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- solid-state fermentation, submerged fermentation, aging time, physicochemical properties, flavor profile, electronic nose, electronic tongue, total phenolic content, antioxidant activity, organic acids
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