Comparison of two types of vinegar with different aging times by NMR‐based metabolomic approach

Abstract

Shanxi vinegar (SV) is well known as the most famous vinegar for its distinctive processing technique in China. Aging is the most important process for SV, and we call the vinegar aging more than 1‐year Shanxi aged vinegar (SAV) and less than 1‐year Shanxi mature vinegar (SMV). In this study, the chemical compositions and in vivo difference between SAV and SMV were compared by NMR based metabolomic profiling technique and multivariate statistical analysis. The results indicated that most of the metabolites exhibited higher concentrations in SAV than those in SMV¸ and the amino acids showed higher concentration ratio than the other compounds. The changes of endogenous metabolites after treatment with SMV and SAV were also investigated. Compared with the chemical differences, the differences of metabolomic changes between SAV and SMV were relatively minor. This study provides a valuable approach for accurately evaluating the differences of food products. Practical applications Vinegar is commonly consumed as the important seasoning. SV, which is made from several kinds of cereal by solid‐state fermentation techniques, is one of the famous vinegars in China. Aging is the most important process for SV which dividing vinegar into SAV and SMV according to the aging time. Due to the long aging process, the price of SAV is much higher than that of SMV in the market place. However, no investigation was conducted to compare their differences in vivo.

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

“…Traditional Chinese vinegars are mostly brewed through multi-strain mixed fermentation in an open environment using cereals as raw material. However, different vinegars have distinct characteristics depending on the various flavor substances present ( Nie et al, 2019 ), and because of their different raw materials, climates, regions, and microbial community structures ( Al-Dalali et al, 2019 ; Zhang et al, 2019 ). Furthermore, some vinegars must be brewed in a multi-step process, and the various steps have a significant impact on flavor ( Li et al, 2022 ).…”

Comparative Metabolite Profiling of Traditional and Commercial Vinegars in Korea

“…In addition, aroma profiling of Chinese vinegars using GC/MS and GC-O suggested that volatile compounds are enriched during vinegar aging [ 10 ]. Similarly, an NMR-based metabolomic study reported that the concentrations of most vinegar metabolites increased after aging longer than a year [ 20 ]. Because TVs undergo alcoholic fermentation and require longer fermentation and aging periods, compounds that are significantly more abundant in TVs would be closely associated with fermentation processes.…”

Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria

“…Vinegar aging is crucial to organoleptic quality despite differences in production methods. Aging involves chemical reactions, evaporation, ester formations, and interactions with wood, which improves the integration of aromas and metabolites [8,10,30,[133][134][135][136].…”

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