Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review

Vinegar is a sour-taste liquid product produced mainly by three sequential steps: saccharification, alcohol fermentation, and acetification. Vinegar has a significant position in Chinese dishes and daily life due to its flavor characteristics and health benefits. It is directly used as a food ingredient or as a diluted solution with water. Nowadays, there are many types of vinegar, and every type has its unique and desirable flavors, differentiated based on their fermentation method and raw material used. This review summarized the fermentation techniques for producing different kinds of vinegar, especially for the four famous Chinese vinegar. Furthermore, the differences between traditional and modern techniques were also described. On the other hand, the previous studies conducted on the analysis of vinegar aroma profiles have been summarized. In addition, previous studies on the analysis of vinegar aroma compounds were elaborated, including the techniques for aroma extraction, identification, and quantification.