1. while there was no aging stage for HNDV, which led to the concentrations of the aforementioned volatile flavor compounds not decreasing during HNDV fermentation. Ethyl decanoate and 3-methylthiopropanol are the characteristic volatile flavor compounds of HNDV. 3-Methylthiopropanol imparts onion-like sweet or cooked vegetable aromas;Lv;This indicates that HNDV possesses a pronounced fruit and vegetable flavor, as well as a unique onion flavor. In coconut water vinegar, D-malic acid and pyruvic acid were the most abundant organic acids,2016
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