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BACKGROUND:Shanxi aged vinegar(SAV)is one of the most famous vinegar for its distinctive processing technique in China.Aging is the most important process for SAV,and we call the vinegar aging more than one year Shanxi aged vinegar(SAV)and less than one year Shanxi mature vinegar(SMV).RESULTS:A NMR based metabolomic profiling technique coupled with multivariate statistical analysis was applied to compare the chemical compositions between the two types of vinegar.Metabolites including amino acids,organic acids,carbohydrates and other compounds were identified directly through one-dimensional and two-dimensional NMR spectra.Most of the metabolites exhibited higher concentrations in SAV than those in SMV,however,their concentration ratios were different.The SMV-and SAV-induced changes in the endogenous metabolites in rats were also compared.The changes were related to some metabolic pathways,including amino acids metabolism,energy metabolism and gut microbe metabolism.CONCLUSION:The concentrations of most components in Shanxi vinegar were increased during the aging process.Compared with the chemical differences,the differences of metabolic changes induced by SAV and SMV were relatively small.This study provides a valuable method for the evaluation of the differences of food products in vitro and in vivo.