With a millennium-long history, traditional Chinese cereal vinegar (CCV) is a significant part of China's cultural heritage. The unique flavor of CCV is derived from the use of cereal and its bran as raw materials and solid-state fermentation as a brewing technique. This paper systemically summarized recent research progress on the aroma compounds in CCV, the biochemical generation of aroma compounds during the brewing process, and the association between sensory perception and the primary aroma compounds. Furthermore, a complete CCV lexicon and sensory wheel prototype were constructed. This study aims to lay a foundation for future CCV aroma research, quality improvement, and industrialization.
Keywords: Chinese cereal vinegar; aroma; brewing; lexicon; sensory wheel.