Unraveling the unique flavor characteristics and bioactive properties of Pingshan multistep fermented vinegar: a comparative study with the four famous vinegars of China. (PubMed, Food Chem ) - Aug 5, 2026 - "The results demonstrated that Pingshan multistep fermented vinegar exhibits the highest total phenolic content, with chlorogenic acid and vanillic acid as the main differential phenolics among the nine targeted analytes, and showed comparable DPPH and ABTS radical scavenging activities to benchmark vinegars. Furfural was the top differentiating volatile with characteristic abundance in PMFV, and ethyl butyrate along with 18 other odor-active compounds (odor activity value >1) are the main contributors to its aroma profile. The coordinated composition of organic acids and free amino acids forms its relatively balanced taste-related chemical profile."
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Dixinxin Yang; Huayi Suo; Jiajia Song; Yu Zhang; Zegang Li
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