Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002202 |
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| author | Haocheng Wei Yijun Chen Houmei Shen Junyin Deng Shuangshuang Zhang Shen Yang Liangze Fang Chuanbo He Jude Juventus Aweya Qingbiao Li Hui Ni |
| author_facet | Haocheng Wei Yijun Chen Houmei Shen Junyin Deng Shuangshuang Zhang Shen Yang Liangze Fang Chuanbo He Jude Juventus Aweya Qingbiao Li Hui Ni |
| author_sort | Haocheng Wei |
| collection | DOAJ |
| format | Article |
| id | doaj-art-ed916efb5a1e4a4e9cf9bd29471c1cb1 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ed916efb5a1e4a4e9cf9bd29471c1cb12025-08-20T03:09:59ZengElsevierFood Chemistry: X2590-15752025-04-012710237310.1016/j.fochx.2025.102373Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profileHaocheng Wei0Yijun Chen1Houmei Shen2Junyin Deng3Shuangshuang Zhang4Shen Yang5Liangze Fang6Chuanbo He7Jude Juventus Aweya8Qingbiao Li9Hui Ni10College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Corresponding authors at: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaInstitute of Ecological Civilization, Yongchun, Quanzhou, Fujian, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Institute of Ecological Civilization, Yongchun, Quanzhou, Fujian, China; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; The Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, Canada; Corresponding authors at: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Xiamen Ocean Vocational College, Xiamen 361021, Chinahttp://www.sciencedirect.com/science/article/pii/S2590157525002202Aged vinegarRed yeast riceMultidimensional analysisVolatile flavor compounds |
| spellingShingle | Haocheng Wei Yijun Chen Houmei Shen Junyin Deng Shuangshuang Zhang Shen Yang Liangze Fang Chuanbo He Jude Juventus Aweya Qingbiao Li Hui Ni Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile Food Chemistry: X Aged vinegar Red yeast rice Multidimensional analysis Volatile flavor compounds |
| title | Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile |
| title_full | Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile |
| title_fullStr | Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile |
| title_full_unstemmed | Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile |
| title_short | Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile |
| title_sort | multidimensional flavor analysis of yongchun aged vinegar impact of aging on quality and flavor profile |
| topic | Aged vinegar Red yeast rice Multidimensional analysis Volatile flavor compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002202 |
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