# Investigation of Zhenjiang Aromatic Vinegar Production Using a Novel Dry Gelatinization Process

## TL;DR

A new dry gelatinization process for making Zhenjiang aromatic vinegar improves efficiency and flavor compared to traditional methods.

## Contribution

A novel dry gelatinization process is introduced, improving fermentation efficiency and flavor profile in vinegar production.

## Key findings

- The new process increases alcohol conversion efficiency by 39.1% and yield by 14%.
- Vinegar from the new process has a stronger umami taste and higher lactic acid concentration.
- It produces higher concentrations of 2-methylbutanal, giving a fruity and chocolate aroma.

## Abstract

The traditional process of producing Zhenjiang aromatic vinegar faces challenges such as high water usage, wastewater generation, raw material losses, and limitations in mechanization and workshop conditions. This study introduces and evaluates a novel dry gelatinization process, focusing on fermentation efficiency and the vinegar flavor profile. The new process shows a 39.1% increase in alcohol conversion efficiency and a 14% higher yield than the traditional process. Vinegar produced through the dry gelatinization process has a stronger umami taste and a higher lactic acid concentration. Both processes detected 33 volatile substances, with the dry gelatinization process showing a notably higher concentration of 2-methylbutanal, which imparts a distinct fruity and chocolate aroma. These findings suggest that the dry gelatinization process outperforms the traditional process in several aspects.