The purpose of this study was to investigate the auxiliary protective effect of seabuckthorn oil on alcoholic liver injury in rats.In the experiment, 100 male SD rats were randomly divided into blank control group, model control group and low, medium and high dose groups of seabuckthorn oil.The animal model of acute liver injury was induced by 50% anhydrous ethanol.The effects of different doses of seabuckthorn oil on liver metabolic enzymes, liver and serum lipid levels, liver lipid accumulation and alcohol metabolic enzymes in rats were analyzed and compared.Results showed that there was no significant difference in body weight and weight gain, liver weight and liver index among the groups.After 30 days of administration of the test substance, compared with the model control group, the levels of reduced glutathione in the liver of each dose group were significantly increased, while the levels of triglyceride in the liver, serum total cholesterol and alanine aminotransferase were significantly decreased, the levels of malondialdehyde (MDA) in the liver of the low and medium dose groups were significantly decreased, and the serum levels of aspartate aminotransferase and low-density lipoprotein cholesterol were significantly reduced in the high dose group.After giving the test substance for 50 days, the MDA level and pathological score of the low dose group were significantly lower than those of the model control group, the level of reduced glutathione was significantly increased, and the MDA level of the middle and high dose groups was significantly decreased.There was no significant difference in the activity of acetaldehyde dehydrogenase and alcohol dehydrogenase in the liver of each dose group of 50 days.The results showed that seabuckthorn oil may reduce liver cell damage through antioxidant effects and regulation of lipid metabolism, thereby providing auxiliary protection against alcoholic liver injury.However, the effects of seabuckthorn oil on liver biochemical indicators and serum biochemical indicators exhibited a complex dose-dependent relationship.In practical applications, the appropriate dosage of seabuckthorn oil should be selected according to specific circumstances.This study provides a scientific basis for the application of seabuckthorn oil in food products, nutraceuticals, and related industries.

Microorganisms from extreme environment are valuable sources for discovering new enzymes with unique properties, particularly highly stable enzymes with significant potential for industrial applications.In this study, a segment of predicted glutaminase gene from Thermomicrobium roseum DSM 5159 source was expressed by heterologous recombination and its enzymatic properties were investigated.The expression product was purified using nickel column affinity chromatography, the purification results were identified by matrix-assisted laser desorption/ ionization time of flight mass spectrometry (MALDI-TOF-MS), the catalytic function of the recombinant enzyme was analyzed, the expression conditions were optimized by orthogonal test, and the enzymatic properties of the recombinant enzyme were investigated.The results revealed that the secondary structure of the recombinant glutaminase consisted of 35.78% α-helix, 14.07% β-sheet, 16.06% β-turn, and 34.19% random coil.The thermal denaturation temperature (T_m) and enthalpy change (ΔH) were 94.38 ℃ and 1 672 kJ/mol, respectively.The optimal reaction temperature for using L-glutamine as the substrate was 70 ℃, and the optimal pH value was 9.0.The enzyme retained more than 50% of its activity after 12 hours at temperatures below 70 ℃, demonstrating excellent heat stamina.Kinetic studies indicated that the recombinant glutaminase had a higher affinity for L-glutamine than for D-glutamine.Additionally, Mn²⁺, Fe²⁺, Zn²⁺, Cu²⁺, and Co²⁺ significantly inhibited enzyme activity.The study of the structure and enzymatic properties of glutaminase from Thermophilic archaea provides a certain reference value for mining and developing enzymes with excellent thermal stability for industrial production.

In this study, commercial lactoferrin, bovine lactoferrin, human lactoferrin, and camel lactoferrin were studied.The digestibility of lactoferrin from different milk sources was determined by SDS-PAGE, molecular weight of polypeptide, hydrolysis degree, and free amino acid.The iron saturation of the four lactoferrins was 16.03%, 13.55%, 7.49%, and 20.19%, respectively.Results showed that lactoferrin was digested slowly in the stomach and quickly after entering the intestinal stage.Bovine lactoferrin was easier to digest than commercially available bovine lactoferrin.Camel lactoferrin was digested in the gut more slowly than other species of lactoferrin, but it released more free amino acids.Human lactoferrin showed high digestive resistance in both the stomach and intestine and tended to delay the digestion of other lactoferrin in the early stage of intestinal digestion.This study provides a reference for infant nutrition product formulation optimization, extraction, and application of lactoferrin supplementation.

The entire process of Baijiu brewing has created a complex and dynamic microecosystem.Microbial interaction is crucial to the regulation of microbial structure and function in the brewing microecosystem, and directly affects the flavor and quality of Baijiu.In recent years, with the development of multi-omics technologies, a large number of studies have analyzed the diversity, function, and succession patterns of microbial communities.However, comprehensive research on the interactions and mechanisms between microorganisms is relatively limited.This paper systematically reviewed the diversity of brewing microorganisms and the functions of core microorganisms in twelve flavor Baijiu, including starter, fermentation, pit mud and yellow water, and comprehensively examined the various interactions between microorganisms.It explored the preliminary application of microbial interactions in strengthening Daqu, improving flavor and regulating quality and safety, aiming to provide a reference for the directional regulation of Baijiu brewing microecology, improving Baijiu flavor and improving Baijiu quality.

This study aimed to evaluate the effects of Lactiplantibacillus plantarum CCFM1351 on the anti-hair loss and hair care functions of Cacumen platycladi extract.In vitro cell experiments revealed that fermented C. platycladi extract by L.plantarum CCFM1351 (5 mg/mL) significantly increased the viability of human hair follicle dermal papilla cells (HDPCs) and upregulated the mRNA expression of Insulin-like growth factor 1 (IGF-1) and Cyclin D.In the hair loss mouse model, mice treated with CCFM1351 fermented C. platycladi extract exhibited significant hair regrowth on their backs, with the highest hair coverage observed on the 21^st day.Further study revealed that live CCFM1351 group and the synbiotic group (live CCFM1351+C. platycladi extract) upregulated Wnt10b mRNA expression.The synbiotic group also significantly enhanced the expression of β-catenin, a key protein in the Wnt/β-catenin signaling pathway, and increased the levels of Vascular endothelial growth factor (VEGF) and IGF-1, while reducing the expression of Transforming growth factor (TGF-β2) and BAX in the skin.The results indicate that L.plantarum CCFM1351 can synergistically promote hair growth and inhibit hair apoptosis in C. platycladi extract through the Wnt/β-catenin signaling pathway.It has a synergistic effect on preventing hair loss and hair care in C. platycladi extract, and has potential application in hair loss treatment.

The methylotrophic yeast Komagataella phaffii is a eukaryotic microorganism capable of utilizing methanol as sole carbon source, having been widely employed for protein and metabolite production.However, its endogenous methanol utilization efficiency requires further improvement.This study overexpressed encoding genes of key enzymes in the non-oxidative branch of the pentose phosphate pathway (PPP), including transketolase (tkt), ribulose-5-phosphate-3-epimerase (rpe), and fructose-1,6-bisphosphatase (fba), to enhance methanol assimilation.Results showed that tkt-GS115 exhibited a 1.7% increase in OD₆₀₀, with a maximum specific growth rate (μ) of 0.23 h^-1.Compared to the control strain ΔFLDH, fba-ΔFLDH entered the growth phase 18 h earlier, achieving a similar μ of 0.23 h^-1.Notably, rpe-ΔFDH and fba-ΔFDH rescued the growth defect of the parental strain ΔFDH in methanol minimal medium.Specifically, rpe-ΔFDH displayed significant growth potential, reaching a maximum OD₆₀₀of 6.97, while fba-ΔFDH achieved a remarkably high μ of 0.36 h^-1.Methanol utilization efficiency varied among the recombinant strains, including tkt-GS115, tkt-ΔFLDH, and fba-ΔFLDH showed improvements of 0.017, 0.007, and 0.034, respectively.This study demonstrates that reinforcing three key genes in the PPP non-oxidative branch effectively enhances methanol utilization efficiency in K.phaffii recombinant strains.

Sea buckthorn is a natural plant with the homology of medicine and food.China has over 95% of the world’s sea buckthorn distribution area.Flavonoids are an important class of bioactive substances in sea buckthorn, which have good antioxidant, anti-inflammatory, anticancer, hypoglycemic, lipid-lowering, immune regulation, and other physiological functions.Sea buckthorn flavonoids are mainly a subclass of flavonols composed of aglycones such as isorhamnetin, quercetin, kaempferol, and myricetin.The types of flavonoids obtained by different extraction and purification methods are different.It is significant for the high-value utilization of sea buckthorn to use a green and efficient extraction and purification process.Therefore, this study summarized the current research on extraction and purification methods for sea buckthorn flavonoids and analyzed the advantages and disadvantages of these methods.In addition, the application of embedding technologies in improving the bioavailability of flavonoids was summarized.This study focused on the biological activity and mechanism of sea buckthorn flavonoids and looked forward to the application prospects of sea buckthorn flavonoids in the future.This provides a theoretical basis for the comprehensive utilization of sea buckthorn and its flavonoids.

Discovering the core microbiome plays an important role in managing microbial composition and optimizing processes in innovative fermentation systems.High throughput sequencing was used to analyze the microbial succession during the fermentation of Fu-flavor Baijiu, and further reveal the core microbiome of flavor formation and driving fermentation.Results showed that during the stacking and fermentation process in the pit, the dominant bacteria rapidly evolved from Bacillus in the early stage of stacking to Lactobacillus, and the relative abundance of the dominant fungus Issatchenkia gradually increased.The pit mud was dominated by bacteria and fungi belonging to the Caproiciproducers and Issatchenkia genera, respectively.During the fermentation process, a total of 84 flavor compounds were detected, mainly including esters (33), alcohols (17), acids (10), phenols (10), aldehydes (3), and pyrazines (2).In combination with flavor contribution, microbial interaction, and relative abundance, correlation analysis, and regulatory network analysis were used to reveal the core microbiome of 15 kinds of microorganisms in Fu-flavor Baijiu.Among them, there were 8 types of bacteria, namely Caproiciproducens Blvii28_wastewater-sludge_group, Methanobrevibacter, Bacteroides, Staphylococcus, Weissella, Lactobacillus, and Bacillus.There were 6 types of fungi, namely Issatchenkia, Kluyveromyces, Kazachstania, Diutina, Aspergillus, and Saccharomyces.One strain belonged to the Acholeplasma genus.These microorganisms were the main contributors to flavor compounds and drivers of fermentation.

This study aims to explore the effects of electrolyzed water on the health benefits of cold-brewed jujube tea.It investigates how different pH values of electrolyzed water affect the total phenolic content, total flavonoid content, and total free amino acid content in jujube tea.Using carbenoxolone and orlistat as positive controls, the study compared the ability of different cold-brewed teas to bind bile salts and their inhibitory effects on pancreatic lipase in vitro and evaluated the lipid-lowering effects of cold-brewed tea using in vitro methods.Results indicated that the optimal pH for cold-brewed electrolyzed water was 9.0, yielding a total phenolic content of 26.03%, a total flavonoid content of 15.07%, and a total free amino acid content of 3.77%.The cold-brewed jujube tea prepared with electrolyzed water at pH 9.0 demonstrated excellent bile salt binding ability and pancreatic lipase inhibition, achieving 30.70% of the bile salt binding ability of carbenoxolone at the same dosage and a pancreatic lipase inhibition rate of 79.52% compared to orlistat at the same dosage.Therefore, under the conditions of electrolyzed water at pH 9.0, cold-brewed jujube tea significantly increased the total phenolic and flavonoid contents, and exhibited good bile salt binding and pancreatic lipase inhibition effects.This tea showed excellent lipid-lowering effects in vitro, indicating its potential as a health food.

Baobaoqu is a crucial fermentation material in the brewing process of Nongxiangxing Baijiu Wuliangye.Its precise grading plays a significant role in stabilizing brewing quality and improving production efficiency.However, traditional grading methods mainly depend on human expertise, resulting in low efficiency and long training periods to develop experienced engineers.This reliance introduces subjectivity and compromises the robustness of grading outcomes.This study presents a deep learning-based grading framework for Wuliangye Baobaoqu, comprising two core components:cross-section detection and classification.The framework is designed to digitize and streamline the grading process, supporting engineers in improving grading precision and operational efficiency.To overcome the limitations of manual assessment, a dedicated Baobaoqu image dataset was constructed, and a two-stage deep neural network framework was developed.The first stage utilizes an object detection model to identify Baobaoqu cross-sections, and the second stage employs an image classification model for grading decisions.Experimental results demonstrate that the classification performance of the proposed method is comparable to that of experienced engineers, providing technical support for the intelligent development of the Baijiu brewing industry.

This study aimed to investigate the in vitro antioxidant activity and structural characteristics of polysaccharides from Stropharia rugosoannulata.Through hot water extraction, separation, and purification, a homogeneous polysaccharide component (Stropharia rugosoannulata acidic polysaccharides, SRAP) was obtained from Stropharia rugosoannulata.The molecular weight, functional groups, glycosidic bonds, conformation, and branching of SRAP were characterized using high-performance liquid chromatography, gas chromatography-mass spectrometry, infrared spectroscopy, and other methods.The antioxidant activity in vitro of SRAP was evaluated by measuring its DPPH free radical, ABTS cationic radical, and hydroxyl radical scavenging abilities.Results indicated that SRAP was a heteropolysaccharide composed of mannose, glucuronic acid, glucose, and galactose, with a molecular weight of 2.57×10⁴ Da and a total sugar content of (88.47±0.74)%.SRAP did not have a triple helix structure but might contain more side chains and branches.The results of periodic acid oxidation and Smith degradation suggested that the connection modes of SRAP might contain 1→2, 1→3, 1→4 and 1→6 glycosidic bonds.The in vitro antioxidant results showed that SRAP exhibited strong DPPH free radical, ABTS cationic radical, and hydroxyl radical scavenging abilities.The IC₅₀ values of SRAP for DPPH free radicals, ABTS cationic radical, and hydroxyl radical were 0.34 mg/mL, 0.79 mg/mL, and 1.18 mg/mL, respectively.The high antioxidant activity of the acidic polysaccharide from Stropharia rugosoannulata may be attributed to its lower molecular weight and higher proportion of galactose.This study could provide a theoretical basis for the further development and utilization of Stropharia rugosoannulata in Bo’ai county.

The purpose of this study was to elucidate the mechanisms through which the transcriptional regulator YesN in Lactiplantibacillus plantarum modulates sucrose metabolism, as well as to assess its impact on the production of volatile flavor substances and biogenic amines in fermented sausage.The research subject, the L.plantarum yesN mutant strain (ΔyesN), was investigated using transcriptome sequencing technology to compare the differentially expressed genes to that of the wild-type strain in basal culture media.The regulatory function of YesN on the promoter PscrB of the sucrose metabolism gene cluster was ascertained through gel mobility shift assays (EMSA) and bacterial single hybridization techniques.Further, these two strains were employed as fermentation starters in sausage preparation, and the influence of the yesN gene on the creation of volatile flavors and biogenic amines in fermented sausages was analyzed.Transcriptomic results showed that about 491 genes were differentially expressed between the ΔyesN strain and the wild-type strain, with 109 genes downregulated and 382 genes upregulated.Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analyses showed that upregulated genes were primarily involved in nucleic acid and amino acid metabolism, whereas downregulated genes were mainly associated with carbon source and ester metabolism.In sausages prepared with mutant and wild-type strains as fermenting agents, a total of 14 significantly different volatile flavor compounds were detected, including 7 esters, 5 aldehydes, and 2 alcohols.These results indicated that the transcriptional regulator YesN exerted a significant regulatory effect on the sucrose metabolism gene cluster in L.plantarum, and it had an important impact on the production of flavor compounds and biogenic amines in fermented sausage manufacturing.

Chondroitin sulfate A (CSA) is an essential component in articular cartilage repair.CSA is synthesized by the hydroxyl sulfonation of N-acetylgalactosamine (GalNAc) at position 4 in chondroitin catalyzed by chondroitin 4-O-sulfotransferase-1 (C4ST-1).However, the low enzyme activity of C4ST-1 limits its catalytic efficiency, thereby hindering the industrial production of CSA.For this reason, this study aimed to enhance C4ST-1 enzyme activity by combining recombinant strain construction and medium optimization.Initially, based on the screening and determination of Komagataella phaffii GS115 as the chassis cell, the combination of OST1-α secretion signal peptide and SUMO Pro 3 solubility-enhancing tag was further optimized for the secretion and expression of C4ST-1, and the highest enzyme activity of C4ST-1 was 1,889.2 U/L after shake flask fermentation.Given that previous studies found inorganic salts to inhibit C4ST-1 enzyme activity and the high cost of the existing medium, this study optimized the medium components and found that omitting the expensive component, yeast nitrogen base without amino acids (YNB), resulted in a 68.4% increase in C4ST-1 enzyme activity compared to the original medium.Furthermore, the screening and optimization of carbon sources, other nitrogen sources, and biotin further increased the C4ST-1 enzyme activity.Finally, fed-batch fermentation in a 5 L fermenter for 72 hours achieved a maximum enzyme activity of 5 040.7 U/L.This study not only lays the foundation for the large-scale production of CSA, but will also provide a reference for the fermentation and production of sulfotransferases required for the synthesis of other glycosaminoglycans (e.g., heparin, dermatan sulfate).

This study established a method for authenticating fish oil and algal oil based on fatty acid composition.Orthogonal partial least squares discriminant analysis (OPLS-DA) was applied to evaluate the feasibility of identifying the authenticity of fish oil and algal oil using 11 major fatty acids.Principal component analysis (PCA) effectively distinguished fish oil, algal oil, and three other kinds of vegetable oils.Furthermore, the OPLS-DA model accurately predicted the classification of unknown samples containing adulterated vegetable oils.OPLS-DA demonstrated high efficacy in distinguishing fish oil and algal oil raw materials, with model parameters of R²X=0.870, R²Y=0.931, and Q²=0.833.After 200 iterative permutation tests, the model was confirmed to be free of overfitting.The key fatty acids for the identification of fish oil and algae oil were docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) after the characteristic differential metabolite screening (VIP>1, P<0.05).Using the gas chromatography internal standard method, the DHA and EPA content in various commercially available fish oil and algal oil health products was measured.The method demonstrated repeatability of 1.40% and 1.49%, stability of 1.58% and 1.51%, and recovery rates of 98.79% and 99.91%.It was found that among the 10 commercially available products, one product fraudulently substituted soybean oil for fish oil.These findings indicated that combining fatty acid composition analysis with chemometric techniques provides robust technical support for authenticating fish oil and algal oil health products.

Exopolysaccharide (EPS) is a secondary metabolite secreted by Leuconostoc mesenteroides into the bacterial cell wall during the growth and metabolism, which has favorable biological activity and can be used in the food industry to improve product quality and performance.This article outlines the synthesis pathway, influencing factors, and biological activities of EPS from Leuconostoc mesenteroides, and discusses its functional characteristics and research advance in the food industry, aiming to provide a theoretical basis for the further development and application of EPS from Leuconostoc mesenteroides in the food industry.

The uniform and delicate gas cells are a crucial quality characteristic of steamed bread, and the dough liquor plays a significant role in stabilizing the gas cells.Dough liquor, a model for the dough liquid lamellae, was extracted from fermented wheat dough by ultracentrifugation.This study aimed to investigate the effects of primary fermentation, rapid secondary fermentation, and sourdough fermentation on the physicochemical properties (composition, apparent viscosity, foam stability) of the dough liquor, the rheological properties of dough during fermentation, and the quality (specific volume, texture, bubble distribution) of steamed bread.Results showed that the method of fermentation significantly affected the yield of the dough liquor.The yield was the lowest in the case of primary fermentation and the highest with sourdough fermentation.The apparent viscosity of dough liquor under these three fermentation methods exhibited shear-thinning behavior, with the following order:primary fermentation > sourdough fermentation > rapid secondary fermentation.Furthermore, dough liquor with higher apparent viscosity tended to have greater foaming ability but poorer foam stability.The three fermentation methods also significantly affected the air-holding capacity of dough and the specific volume and the bubble distribution of steamed bread.Among three fermentation methods, the gas retention rate of sourdough fermentation dough was the highest, and the average bubble area of the sourdough steamed bread was the smallest.The lower surface tension, moderate apparent viscosity, and foam stability were likely key factors contributing to the uniform and delicate gas cells in sourdough steamed bread.

To investigate the changes and identify the characteristics and differential substances in volatile flavor components (VFCs) of Shanxi aged vinegar (SAV) during different aging periods, headspace solid-phase microextraction-gas chromatography-mass spectrometry was used for detection, combined with principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) for multivariate statistical analysis.The results showed that long-term aging facilitated the accumulation of VFCs, but the changes of each VFC varied;A total of 13 VFCs were significantly correlated with aging duration, which could indicate the progress of aging;PCA results could categorize the aging period into 4 stages, namely, 0-2, 3-6, 8-10, and 15 years, and the OPLS-DA discriminant model identified 2,3-butanediol, 2-phenylethyl hexanoic acid ester, 2,3-dimethylpyrazine, trimethylpyrazine, and other VFCs, respectively, as the characteristic VFCs for each stage;The differential screening results found that 7 VFCs, including tetramethylpyrazine and 2,3-butanediol, 9 VFCs, including 2,3-dimethylpyrazine and furfural, and 4 VFCs, including 4-hydroxy-2-butanone and 2,4,5-trimethyloxazole, were the differential VFCs that distinguished the 4 stages.The research results elucidate the unique flavor profile of SAV at different aging stages, providing a basis and reference for judging and regulating the aging progress of SAV.

Wheat whole-wheat flour has high nutritional value, but whole-wheat flour has a short shelf-life, and whole-wheat products have poor taste.To investigate the effect of the milling method on the quality of wheat whole-wheat flour and its noodles, the whole-wheat flour was prepared by the direct milling method and add-back method, and the nutrient composition, starch composition, gluten characteristics, pasting characteristics, shelf-life, and microstructure, cooking characteristics, textural characteristics, and sensory quality of whole wheat flour and its noodles were compared.Results showed that the total flavonoid and total phenol contents of whole wheat flour were significantly higher than those of refined wheat flour (P>0.05), but a discontinuous mesh structure was formed during the dough formation due to the interference of bran with gluten protein polymerization, which resulted in a high rate of broken and cooking loss, poor textural characteristics, and sensory quality of whole-wheat noodles.With the decrease of bran particle size in the add-back whole wheat flour, the degree of gluten protein polymerization increased, resulting in a decrease in the rate of noodle breakage and cooking loss, and an increase in textural properties and sensory quality.The differences in dry and wet gluten contents, gluten index, and lactic acid retention between whole wheat flour made by direct milling and add-back were not significant (P<0.05), but the high content of broken starch and water absorption of direct milled whole wheat flour resulted in poor elasticity, high cooking loss, and poor textural characteristics and sensory quality of noodles.In addition, the shelf-life of add-back whole wheat flour was higher than that of direct milling whole-wheat flour, and reducing the particle size of back-added bran did not affect the shelf-life of whole-wheat flour.Therefore, the add-back method was beneficial in extending the shelf life of whole wheat flour and reducing the size of add-back bran could improve the processing quality of whole wheat flour, and the results of this study could provide theoretical guidance for the processing of whole wheat flour.

Ginger (Zingiber officinale Roscoe), a medicine and food homology plant from the ginger family, has garnered significant attention for its anti-inflammatory potential, largely due to its rich content of active components.The anti-inflammatory active ingredients in ginger mainly include gingerols, flavonoids, ginger volatile oil, and ginger polysaccharides.They exert anti-inflammatory effects through mechanisms such as modulating the secretion of inflammatory mediators, intervening in the activation of inflammatory signaling pathways, modulating immune cell functions, and improving intestinal flora.Despite the widespread recognition of its anti-inflammatory effects, research on active components of ginger remains fragmented.The synergistic mechanisms among these components have not been fully elucidated, and the study of anti-inflammatory mechanisms lacks systematic depth.Therefore, this review focuses on an overview of the anti-inflammatory active components of ginger and their mechanisms of action, and summarizes the applications of ginger and its active ingredients in arthritis, ulcerative colitis, respiratory inflammation, and cardiovascular inflammation.The aim is to provide a theoretical basis for the comprehensive development and translational application of ginger in the anti-inflammatory field.

The rapid identification of the vintage of aged vinegar has always been a concern, and this study investigated the technology of identifying the vintage of Shanxi SHUITA aged vinegar.The sensory characteristics and taste of Shanxi SHUITA vinegar aged for 1 year, 3 years, 5 years, 6 years, 8 years, and 10 years were determined by sensory evaluation and electronic tongue technology respectively, and the relationship between the sensory characteristics and taste of Shanxi SHUITA aged vinegar and its aging year was analyzed, and a model was constructed to identify the aging year of SHUITA vinegar.Results showed that the variation of sensory scores of SHUITA aged vinegar with its aging year adhered to the Weber-Fechner law, indicating that the sensory characteristics of SHUITA aged vinegar could discern the age of the vinegar.After the electronic tongue detection data of SHUITA aged vinegar taste was divided and de-baselined, eigenvalue extraction, and sensor screening, a Fisher model was constructed to discriminate the aging year of SHUITA aged vinegar, and the accuracy of this model reached 96% in the training set, and 93% in the validation set, demonstrating the feasibility of using the results of the electronic tongue detection of SHUITA aged vinegar taste detection for aging year of SHUITA aged vinegar discrimination.This research effectively discriminated Shanxi SHUITA vinegar of different aging years using sensory characteristics and electronic tongue technology.It offers advantages such as speed, precision, and ease of operation, which significantly benefit quality assessment, cultural preservation, market regulation, product innovation, and brand development.