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Therefore, this study employed GC-MS, HPLC, E-nose and E-tongue techniques, in conjunction with multivariate statistical analysis, to investigate the dynamic changes of compounds during the acetic acid fermentation process of blackened pear vinegar (BPV), as well as the transformation of volatile and non-volatile aroma-active compounds. Results revealed accumulation of organic acids and esters alongside declines in alcohols, aldehydes, and ketones. Isoamyl acetate, benzaldehyde, and nonanal (OAV &gt; 1) were identified as key aroma contributors (VIP &gt; 1, p &lt; 0.05). Total organic acids significantly increased from 4.82 \u00b1 0.53 mg\/mL to 10.29 \u00b1 2.38 mg\/mL. Correlation analysis revealed a negative relationship between amino acids and volatile compounds, and this negative correlation suggests a possible precursor\u2013product relationship between them. These findings provide theoretical support for the enhancement of fruit vinegar flavor, as well as the application of blackened fruits.<\/jats:p>","DOI":"10.3390\/foods14162905","type":"journal-article","created":{"date-parts":[[2025,8,21]],"date-time":"2025-08-21T15:19:02Z","timestamp":1755789542000},"page":"2905","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar"],"prefix":"10.3390","volume":"14","author":[{"given":"Shangjing","family":"Chen","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Shandong Agricultural University, Tai\u2019an 271018, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4221-9153","authenticated-orcid":false,"given":"Yuxiao","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Shandong Agricultural University, Tai\u2019an 271018, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Sun","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Shandong Agricultural University, Tai\u2019an 271018, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhizhen","family":"Han","sequence":"additional","affiliation":[{"name":"Management Service Center of Laoling Agricultural Hi-Tech Industries Demonstration Zone, Dezhou 253600, China"},{"name":"Laoling Healthy Food Industry Technology Research Institute, Dezhou 253600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiyong","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Shandong Agricultural University, Tai\u2019an 271018, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lin","family":"Gao","sequence":"additional","affiliation":[{"name":"Laoling Tailetang Food Technology Co., Ltd., Dezhou 253600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rentang","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Shandong Agricultural University, Tai\u2019an 271018, China"},{"name":"Laoling Healthy Food Industry Technology Research Institute, Dezhou 253600, China"},{"name":"Laoling Tailetang Food Technology Co., Ltd., Dezhou 253600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"135963","DOI":"10.1016\/j.foodchem.2023.135963","article-title":"Comparative analysis of volatile aromatic compounds from a wide range of pear (Pyrus L.) germplasm resources based on HS-SPME with GC\u2013MS","volume":"418","author":"Wang","year":"2023","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"136184","DOI":"10.1016\/j.foodchem.2023.136184","article-title":"Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii","volume":"422","author":"He","year":"2023","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1387","DOI":"10.1002\/fsn3.973","article-title":"Content variations in compositions and volatile component in jujube fruits during the blacking process","volume":"7","author":"Sun","year":"2019","journal-title":"Food Sci. 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