Cultivar-driven variation in chemical composition, bioactivity, and aroma of jujube vinegar

Jujube vinegar is a value-added fermented product with recognized health benefits. However, how jujube cultivar selection influences the final vinegar’s chemical composition, bioactivity, and aroma profile remains unclear. This study investigated the quality variation among vinegars produced from seven Chinese jujube cultivars (Xinjiang Ruoqiang Hui, Xinjiang Hetian Jun, Ningxia Tongxin xiaoyuan, Henan Lingbao, Shandong Laoling Jinsi xiao, Shaanxi Qingjian Tan, and Hebei Fuping) to guide raw material selection for functional and consumer-oriented products. Significant cultivar-dependent differences were observed across all parameters. Xinjiang Hetian Jun jujube vinegar exhibited the highest phenolic content (1815.63 mg GAE/L), strongest antioxidant capacity (DPPH: 768.21 mg VCE/L; FRAP: 892.67 mg Trolox/L), and notable hypolipidemic activity (32.5% pancreatic lipase inhibition, 35% cholate binding). Xinjiang Ruoqiang Hui jujube vinegar showed superior total acidity (54.87 g/L), high flavonoid content (1168.84 mg RE/L), and the greatest diversity of volatile compounds (37 of 41 total identified). Amino acid profiling revealed proline as the predominant free amino acid across all samples, with Xinjiang Ruoqiang Hui and Xinjiang Hetian Jun vinegars showing favorable profiles of essential and total amino acids. Jujube cultivar selection critically shapes vinegar quality. Xinjiang Hetian Jun jujube is best suited for functional products due to its superior bioactivity, while Xinjiang Ruoqiang Hui jujube is optimal for consumer products owing to its balanced acidity, aroma complexity, and favorable sensory profile. These findings provide a scientific basis for raw material selection and targeted product formulation in jujube vinegar production.