Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar

Cereal vinegar represents a significant traditional vinegar in China. This paper conducts an in-depth exploration, drawing on literature and research, into the raw materials, brewing processes, and flavor profiles of cereal vinegars, including wheat vinegar, sorghum vinegar, and rice vinegar. The research on key flavor compounds focused on organic acids, amino acids, and volatile flavor compounds. This paper revealed their types, variations in content, and specific contributions to the flavor profiles. Different types of vinegar exhibit characteristic volatile flavor compounds. The effects of key factors, including raw materials, fermentation processes, environments, and starters, on cereal vinegar flavor were further examined. The key mechanisms underlying flavor formation were investigated using multi-omics technology. Current research on the flavor formation mechanisms of cereal vinegar remains inadequate, and product diversity lags behind fruit vinegar categories. Given rising consumer emphasis on food health, significant opportunity exists to explore cereal vinegar's health properties and develop novel functional varieties. This study aims to provide a theoretical foundation for enhancing cereal vinegar quality, fostering product innovation, exploring its flavor and health value, and advancing the preservation and innovation of traditional Chinese cereal vinegar.