Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar

The acetic acid fermentation stage is a key determinant of fruit vinegar’s aroma profile. Therefore, this study employed GC-MS, HPLC, E-nose and E-tongue techniques, in conjunc- tion with multivariate statistical analysis, to investigate the dynamic changes of compounds during the acetic acid fermentation process of blackened pear vinegar (BPV), as well as the transformation of volatile and non-volatile aroma-active compounds. Results revealed accumulation of organic acids and esters alongside...