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Classification of vinegar types using volatile compound profiles and machine learning.

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Bibliographic Details
Title:	Classification of vinegar types using volatile compound profiles and machine learning.
Authors:	Park S; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea., Kim K; Department of Food Science and Biotechnology, Gyeongkuk National University, Andong 36729, South Korea., Sung J; Department of Food Science and Biotechnology, Gyeongkuk National University, Andong 36729, South Korea., Son H; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea., Yu HH; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea., Jang M; Food Standard Research Center, Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Wanju 55365, Republic of Korea. Electronic address: jangmi@kfri.re.kr.
Source:	Food chemistry [Food Chem] 2026 Jun 15; Vol. 514, pp. 149076. Date of Electronic Publication: 2026 Apr 01.
Publication Type:	Journal Article; Evaluation Study
Journal Info:	Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database:	MEDLINE Ultimate

Description
ISSN:	1873-7072
DOI:	10.1016/j.foodchem.2026.149076