SRC-VINEGAR-2020 · PRIMARY

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

Lifecycleactive

Published2020-10

DOI10.1016/j.foodres.2020.109434

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Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

vinegaracetic acidaged vinegaromission test

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CLM-VINEGAR-001

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.

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

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Permanent identifier smellbook:source:aged-vinegar-aroma-2020 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.