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CLM-VINEGAR-001 · VERIFIED

Key aroma compounds of an aged vinegar

Recombination and omission experiments showed seven compounds contribute importantly to the aroma of an aged Chinese cereal vinegar: 2,3-butanedione, acetic acid, 2-methylpropanal, sotolon, 2,4,5-trimethyloxazole, 3-methylbutanoic acid and tetramethylpyrazine.

SCOPE

One traditional aged cereal vinegar; fruit, wine and distilled vinegars differ.

SUPPORT CHECK

The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 36955913407.

LIFECYCLE

active · reviewed 2026-10-02 · corrections 0

CANONICAL PROFILES1
VinegarSB-0057↗
SUPPORTING SOURCES1
VERIFIEDPRIMARY

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

Zhilei Zhou, Dongzhen Jian, Min Gong, Shenghu Zhu, Guoquan Li, Si Zhang, Fang Zhong & Jian Mao

Food Research International

DOI 10.1016/j.foodres.2020.109434
Registry record ↗External source ↗

Permanent identifier smellbook:claim:key-aroma-compounds-of-an-aged-vinegar · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.