the library

Fermented strawberry juice

Savory & ferment· ferment vinegar

Every one of its 15 compounds carries a paper the library can cite.

• acetic acidtasteacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite

  'The acetic acid content increased significantly throughout the fermentation period, especially during the middle and late stages of 36 h', attributed to acetic acid bacteria oxidising the ethanol produced by yeast. No concentration is printed — Yin et al. 2026, Foods (Section 3.4, text)
• citric acidtasteacidreads as strongly acidic taste (PubChem)Measured in 7 of 338 ingredients.cite

  'The citric acid contents were detected to be 2465.71 mg/L at 0 h and 112.98 mg/L at 60 h of fermentation' — still present at the end, but reduced to a small fraction of the fresh juice's level — Yin et al. 2026, Foods (Section 3.4 (Changes in Organic Acid Content During Fermentation), text)
• lactic acidtasteacidreads as mild acid taste and does not overpower weaker aromatic flavors (PubChem)Measured in 8 of 338 ingredients.cite

  'The lactic acid content increased significantly from 0 h to 48 h and decreased at 60 h', the paper attributing the late fall to consumption by LAB and by the acetic acid bacteria Acetobacter and Gluconobacter. No concentration is printed; the value lives in a figure — Yin et al. 2026, Foods (Section 3.4, text)
• succinic acidtasteacidreads as very acid taste (PubChem)Measured in 5 of 338 ingredients.cite

  one of the five organic acids detected; 'succinic acid exhibited a fluctuating pattern of accumulation and depletion throughout fermentation, which likely reflects the dynamic metabolic interplay among the complex microbial community'. No concentration is printed — Yin et al. 2026, Foods (Section 3.4, text)
• capric acidaromaacidMeasured in 10 of 338 ingredients.cite

  VIP above 1.1; significantly NEGATIVELY correlated with Gluconobacter and Acetobacter in the paper's microbe–compound analysis — Yin et al. 2026, Foods (Section 3.5, VIP screening, text)
• 1-pentanolaromaalcoholreads as mild odor (PubChem)Measured in 18 of 338 ingredients.cite

  VIP above 1.1, and one of only two compounds from the reference water-kefir aroma set that this study detected at all; correlated with Saccharomyces — Yin et al. 2026, Foods (Section 3.5, VIP screening, text)
• ethyl propionatearomaesterreads as fruity odor (PubChem)Measured in 4 of 338 ingredients.cite

  named first among the ten compounds with VIP above 1.1; correlated with Saccharomyces in the paper's microbe–compound analysis — Yin et al. 2026, Foods (Section 3.5, VIP screening, text)
• valeric acidaromaacidreads as fruity taste (PubChem)Measured in 6 of 338 ingredients.cite

  named first among the nine compounds with VIP between 1.0 and 1.1 — Yin et al. 2026, Foods (Section 3.5, VIP screening, text)
• 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite

  one of the nine compounds with VIP between 1.0 and 1.1 — Yin et al. 2026, Foods (Section 3.5, VIP screening, text)
• ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite

  'ethyl acetate showed the highest enrichment at 12 h and 24 h (relative content above 1.4%)' — the ester that leads the early ferment — Yin et al. 2026, Foods (Section 3.5, heat-map discussion, text)
• hexyl acetatearomaesterreads as sweet ester odor (PubChem)Measured in 17 of 338 ingredients.cite

  one of the nine compounds with VIP between 1.0 and 1.1; the paper's correlation analysis makes it the one compound Lactiplantibacillus is positively correlated with — Yin et al. 2026, Foods (Section 3.5, VIP screening, text)
• isovaleric acidaromaacidreads as acid taste (PubChem)Measured in 9 of 338 ingredients.cite

  VIP above 1.1; one of the organic acids the paper says reflect 'the complexity of organic acid metabolism at different fermentation stages' — Yin et al. 2026, Foods (Section 3.5, VIP screening, text)
• ethyl palmitatearomaesterMeasured in 2 of 338 ingredients.cite

  VIP between 1.0 and 1.1, and 'ethyl palmitate continued to accumulate throughout fermentation'; correlated with Saccharomyces — Yin et al. 2026, Foods (Section 3.5, VIP screening and heat-map discussion, text)
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  VIP above 1.1; 'ethyl elaidate and isoamyl acetate increased significantly only in the late stage of fermentation (after 48 h)'. The paper also notes that of the five aroma compounds previously reported for sugar-water water-kefir fermentation, 'In this study, only isoamyl acetate and 1-pentanol were detected' — Yin et al. 2026, Foods (Section 3.5, VIP screening and heat-map discussion, text)
• ethyl elaidatearomaesterMeasured in 2 of 338 ingredients.cite

  VIP above 1.1; 'ethyl elaidate and isoamyl acetate increased significantly only in the late stage of fermentation (after 48 h)' — Yin et al. 2026, Foods (Section 3.5, VIP screening and heat-map discussion, text)