| Title: | "Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes" |
| Author(s): | Xie Z; Koysomboon C; Zhang H; Lu Z; Zhang X; Chen F; |
| Address: | "Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China" |
| DOI: | 10.3389/fmicb.2022.907883 |
| ISSN/ISBN: | 1664-302X (Print) 1664-302X (Electronic) 1664-302X (Linking) |
| Abstract: | "Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds (VOCs). Many studies about vinegar VOCs' (VVOCs) sorts, analytical methods, and forming mechanisms have been done. In this review, the main categories of vinegar and their distribution in the world are briefly introduced, then VVOCs' analytical and identified methods, types, and forming processes are summarized. Additionally, the VVOCs' research directions are discussed and prospected. According to the searched literatures, this study is the first to systematically review the analytical methods, sorts, and formation mechanisms of VVOCs, which will make the readers better understand the vinegar's aromas and flavors and their producing mechanisms" |
| Keywords: | analytical method fermentation process producing mechanism vinegar volatile organic compound; |
| Notes: | "PubMed-not-MEDLINEXie, Zhenzhen Koysomboon, Chanisara Zhang, Huan Lu, Zhenming Zhang, Xiuyan Chen, Fusheng eng Review Switzerland 2022/07/19 Front Microbiol. 2022 Jun 30; 13:907883. doi: 10.3389/fmicb.2022.907883. eCollection 2022" |
