Formation Patterns of Major Flavor Substances Based on the Analysis of Spatiotemporal Heterogeneity in the Traditional Solid-State Fermentation System of Shanxi Aged Vinegar

Formation Patterns of Major Flavor Substances Based on the Analysis of Spatiotemporal Heterogeneity in the Traditional Solid-State Fermentation System of Shanxi Aged Vinegar

In this study, the solid-state fermentation process of Shanxi aged vinegar was investigated. Samples of fermented grains (Cupei) taken at different spatial locations and at different fermentation times were analyzed for physicochemical characteristics, flavor substances and microbial community compo...

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Bibliographic Details
Main Author: SHEN Jin, ZHOU Jingli, LANG Fanfan, YAN Yufeng, WANG Li, XIA Yaoyao, LI Jie, ZHANG Feng, WANG Chenyuan, ZHENG Yu
Format: Article
Language:English
Published: China Food Publishing Company 2025-01-01
Series:Shipin Kexue
Subjects:
cupei; metagenomics; microorganism; physicochemical factors; volatile flavor; correlation analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-019.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-019.pdf

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