Sun-aged red date vinegar-based beverage: integrated analysis of fermentation, sensory, volatile, and bioactive properties

This study developed a functional vinegar-based beverage using red date (Ziziphus jujuba Mill.) vinegar produced through controlled fermentation and traditional sun-aging. Alcoholic and acetic acid fermentations, followed by four months of sun-aging, yielded a vinegar beverage characterized by diverse volatile compounds and notable antioxidant activity. To improve flavor and reduce sourness, goji berry juice and honey were incorporated. Formulations were assessed for pH (3.35–3.65), total soluble solids (3–7°Brix), antioxidant activity (DPPH, ABTS), and volatile profiles. Sensory analysis indicated moderated sourness and high flavor acceptability. Partial least squares regression showed a strong correlation (94 %) between E-tongue data and sensory scores. SPME–GC/MS identified key volatiles including ethyl acetate and oleic acid. Molecular docking predicted favorable interactions between 2,3-dihydro-1,1,3-trimethyl-3-phenyl-1H-indene and metabolic and cardiovascular targets. These results support the development of a palatable, bioactive functional vinegar-based beverage with potential health-promoting properties.