Analysis of the Differences in Flavor Substances and Metabolites from Apple Cider Vinegar Fermented with Different Apple Juices

Analysis of the Differences in Flavor Substances and Metabolites from Apple Cider Vinegar Fermented with Different Apple Juices

In order to develop a fermented apple cider vinegar with excellent flavor. In this study, different apple juices were used as raw materials. Through electronic nose, electronic tongue, GC-MS and non-targeted metabolomics techniques, the effects of characteristic flavor substances, volatile flavor co...

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Bibliographic Details
Main Authors: Dan GAN, Weixian MO, Wei LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-08-01
Series:Shipin gongye ke-ji
Subjects:
apple cider vinegar
fermentation
non-targeted metabolomics
gas chromatography-mass spectrometry (gc-ms)
food flavor analysis
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040283
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