Flavoromic analysis of dynamic changes and metabolic pathways of flavor compounds in Shai vinegar across aging stages and types.

To better understand the flavor evolution of Shai vinegar (SV) during aging, we systematically characterized the volatile profiles of SV samples using a flavoromics approach. Volatile organic compounds (VOCs) were analyzed based on their relative odor activity values and odor activity values (OAVs). Citric acid was detected for the first time at concentrations comparable to those of lactic acid and acetic acid. Electronic nose and electronic tongue technologies effectively differentiated SV. In total, 125 VOCs were identified, with 21 of them recognized as key aroma-active compounds. Multivariate statistical analysis revealed that VOCs could be grouped into two distinct categories, representing the early and late stages of aging. SV in the early aging stage exhibited pronounced oakmoss-like and cheese aromas, primarily due to 5-nonanone (OAV: 190) and pentanoic acid (OAV: 256.8). In contrast, ethyl acetate (OAV: 306.87) and isobutyl acetate (OAV: 84.17) contributed to intense fruity aromas in the later stage.