Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process

Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process

The aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the entire process of Shanxi aged vinegar (SAV) production from the raw materials, alcohol fermentation (AF), acetic acid ferme...

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Bibliographic Details
Main Authors: Jiao Wang, Ao Zhang, Yaao Zhou, Wenqing Zhang, Kai Liang, Juan-J. Román-Camacho, Jingli Zhou, Jia Song, Yu Zheng, Min Wang
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
GC × GC-O-TOF-MS
Shanxi aged vinegar
Aroma active compounds
Source
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752400806X

Internet

http://www.sciencedirect.com/science/article/pii/S259015752400806X

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