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Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review

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A Correction to this article was published on 28 November 2022

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Abstract

Vinegar is a sour-taste liquid product produced mainly by three sequential steps: saccharification, alcohol fermentation, and acetification. Vinegar has a significant position in Chinese dishes and daily life due to its flavor characteristics and health benefits. It is directly used as a food ingredient or as a diluted solution with water. Nowadays, there are many types of vinegar, and every type has its unique and desirable flavors, differentiated based on their fermentation method and raw material used. This review summarized the fermentation techniques for producing different kinds of vinegar, especially for the four famous Chinese vinegar. Furthermore, the differences between traditional and modern techniques were also described. On the other hand, the previous studies conducted on the analysis of vinegar aroma profiles have been summarized. In addition, previous studies on the analysis of vinegar aroma compounds were elaborated, including the techniques for aroma extraction, identification, and quantification.

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Funding

This work was financially supported by the National Key R&D Program of China (2016YFD0400500) under the Ministry of Science and Technology of the People’s Republic of China, and Fundamental Research Funds for the Central Universities of China (Grant No. JZ2021HGQB0277).

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Authors and Affiliations

  1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China

    Sam Al-Dalali, Fuping Zheng, Lianghao Li & Baoguo Sun

  2. School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230601, China

    Sam Al-Dalali & Baocai Xu

  3. Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, 70270, Ibb, Yemen

    Sam Al-Dalali

  4. Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, 13133, Jordan

    Mahmoud Abughoush

  5. Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, 64141, Abu Dhabi, United Arab Emirates

    Mahmoud Abughoush

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  1. Sam Al-Dalali
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  2. Fuping Zheng
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  3. Baocai Xu
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  4. Mahmoud Abughoush
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  5. Lianghao Li
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  6. Baoguo Sun
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Correspondence to Sam Al-Dalali or Fuping Zheng.

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Sam Al-Dalali declares that he has no conflict of interest. Fuping Zheng declares that he has no conflict of interest. Baocai Xu declares that he has no conflict of interest. Mahmoud Abughoush declares that he has no conflict of interest. Lianghao Li declares that he has no conflict of interest. Baoguo Sun declares that he has no conflict of interest.

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The original online version of this article was revised: In this article the affiliation 'Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, Jordan' for Mahmoud Abughoush was missing.

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Al-Dalali, S., Zheng, F., Xu, B. et al. Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review. Food Anal. Methods 16, 1–28 (2023). https://doi.org/10.1007/s12161-022-02328-w

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