Storage temperature and quality dynamics of sun-aged red date vinegar beverage

Introduction This study investigates the formulation, processing stability, and storage behavior of a vinegar-based beverage derived from red date ( Ziziphus jujuba Mill.) vinegar produced via controlled fermentation and traditional sun-aging. To improve flavor and reduce sourness, goji berry juice and honey were added to the final formulation. Methods The beverage was stored at 25°C, 40°C, and 50°C for 2 months to evaluate its thermal stability. Phytochemical content and antioxidant activity (DPPH, ABTS) were measured. Sensory evaluation and volatile profiling using a 28-sensor electronic nose were performed. Random Forest modeling, hierarchical clustering, feature importance analysis, and kinetic/Arrhenius modeling were applied to assess thermal markers and phenolic degradation. Results Elevated temperatures, particularly 50°C led to notable deterioration in phytochemicals, including reductions in total phenolic content and antioxidant activity. Sensory evaluation confirmed optimal acceptability at 25°C, whereas higher storage temperatures caused flavor imbalance and quality deterioration. Volatile profiling revealed temperature-dependent shifts in aroma compounds. The Random Forest model achieved 95% accuracy in classifying storage conditions, and feature analysis and kinetic modeling identified key thermal markers and quantified phenolic degradation. Discussion Overall, the findings underscore the importance of controlled storage and demonstrate the potential of multivariate and machine learning tools for shelf-life prediction and real-time quality monitoring in thermosensitive beverages.