Ge Yinggang, Wu Yifei, Aihaiti Aihemaitijiang, Wang Liang, Wang Yu, Xing Jun, Zhu Min, Hong Jingyang
School of Life Science and Technology, Xinjiang University, Urumqi 830017, China.
Microorganisms. 2025 Feb 21;13(3):477. doi: 10.3390/microorganisms13030477.
Fruit vinegar is a beverage derived from fruits or fruit processing by-products through microbial fermentation. This vinegar possesses a distinctive flavor profile and contains bioactive compounds. It is typically produced using liquid fermentation technology. As consumer demand for the flavor quality of fruit vinegar has increased, precise control over flavor compounds has become crucial for enhancing the quality of fermentation products. Vinegar contains numerous characteristic flavor compounds, including esters, aldehydes, alcohols, and organic acids. These unique flavors primarily result from the accumulation of flavor compounds generated by different raw materials and microorganisms during fermentation. Specifically, yeast and acetobacter promote the formation of distinct fruit vinegar flavors by facilitating the breakdown of carbohydrates, amino acids, and proteins in fruits, as well as the redox and esterification reactions involving alcohols. This paper reviews the metabolic pathways of yeast and acetic acid bacteria during fruit vinegar fermentation and discusses key volatile compounds that influence the flavor of fruit vinegar and their potential relationships, providing theoretical support for regulating flavor quality.
果醋是一种通过微生物发酵从水果或水果加工副产品中获得的饮料。这种醋具有独特的风味特征，并含有生物活性化合物。它通常采用液体发酵技术生产。随着消费者对果醋风味品质的需求增加，精确控制风味化合物对于提高发酵产品质量至关重要。醋含有许多特征风味化合物，包括酯类、醛类、醇类和有机酸。这些独特的风味主要源于不同原料和微生物在发酵过程中产生的风味化合物的积累。具体而言，酵母和醋酸菌通过促进水果中碳水化合物、氨基酸和蛋白质的分解，以及涉及醇类的氧化还原和酯化反应，促进了独特果醋风味的形成。本文综述了果醋发酵过程中酵母和醋酸菌的代谢途径，讨论了影响果醋风味的关键挥发性化合物及其潜在关系，为调控风味品质提供理论支持。
