The sensory difference between Sichuan sun-dried vinegar and Sichuan bran vinegar is obvious, however, the key flavor compounds leading to the difference are unidentified.To identify the key differential flavor compounds, the study analyzed the important flavor compounds in two types of commercial vinegar.Results suggested that 24 compounds, such as isovaleric acid, butyric acid, and ethyl isovalerate, were the main differential active aromatic compounds (odour activity value>1) in the two types of vinegar, and the total content of active aromatic compounds in sun-dried vinegar was significantly higher than that in bran vinegar.Meanwhile, some flavor amino acids (e.g., His 0.36-0.22 g/100 mL, Val 0.20-0.17 g/100 mL) and organic acids (e.g., lactic acid 77.85-59.29 mg/mL) in sun-dried vinegar were significantly higher than those in bran vinegar (His 0.20-0.010 g/100 mL, Val 0.007 2-0.004 5 g/100 mL, lactic acid 77.31-28.57 mg/mL).Further, the composition of important flavor compounds in the vinegar Pei of Sichuan sun-dried vinegar before and after aging suggested that many aromatic compounds accumulated during the aging process.Moreover, Val and Pro increased from 0.38 g/100 g and 1.09 g/100 g to 1.71 g/100 g and 1.19 g/100 g after aging.The lactic and citric acid increased from 24.73 mg/g and 11.59 mg/g to 70.67 mg/g and 16.53 mg/g.The total phenolic content increased by 125%.Overall, the content of important flavor compounds in Sichuan sun-dried vinegar was more abundant than that in Sichuan bran vinegar.Importantly, the aging approach for vinegar Pei had an important effect on the formation of the unique flavor for Sichuan sun-dried vinegar.
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