Unraveling sensory differences among the four famous traditional Chinese vinegars at the molecular level

As a traditional fermented condiment, vinegar holds a pivotal position in Chinese food culture. In this work, the sensory differences and characteristic chemical compositions of Shanxi aged vinegar (SAV), Sichuan Baoning vinegar (SBV), Fujian Monascus vinegar (FMV) and Zhenjiang aromatic vinegar (ZAV) were analyzed through flavoromics. While overall sensory characteristics were similar, significant differences were identified in sour, grain-like, fruity, alcoholic aroma and sour taste. Furthermore, these vinegars contained 3, 3, 5 and 4 key aroma compounds, respectively, that significantly differentiated each vinegar from the others. Additionally, acetic acid, acetoin, phenethyl alcohol and 2-methylpropanoic acid were determined to be the key aroma difference markers. Moreover, reducing sugars, non-volatile acids, salt-free soluble solids and amino acids collectively influenced the taste and mouthfeel. Further analysis demonstrated that Glu, His, Ala and Val were identified as key taste compounds in all 4 vinegars, and significant differences were observed among them. This work provides a theoretical basis for quality enhancement and innovation in the vinegar industry.