Sun-aged red date vinegar-based beverage: integrated analysis of fermentation, sensory, volatile, and bioactive properties.

This study developed a functional vinegar-based beverage using red date (Ziziphus jujuba Mill.) vinegar produced through controlled fermentation and traditional sun-aging. Alcoholic and acetic acid fermentations, followed by four months of sun-aging, yielded a vinegar beverage characterized by diverse volatile compounds and notable antioxidant activity. To improve flavor and reduce sourness, goji berry juice and honey were incorporated. Formulations were assessed for pH (3.35-3.65), total soluble solids (3-7°Brix), antioxidant activity (DPPH, ABTS), and volatile profiles. Sensory analysis indicated moderated sourness and high flavor acceptability. Partial least squares regression showed a strong correlation (94 %) between E-tongue data and sensory scores. SPME-GC/MS identified key volatiles including ethyl acetate and oleic acid. Molecular docking predicted favorable interactions between 2,3-dihydro-1,1,3-trimethyl-3-phenyl-1H-indene and metabolic and cardiovascular targets. These results support the development of a palatable, bioactive functional vinegar-based beverage with potential health-promoting properties.