Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile.

ABSTRACT: As the aroma of Chinese vinegar is a key quality trait that influences consumer liking, a combination of sensory data and instrumental measurements were performed to help understand the aroma differences of six types of Chinese vinegar. A total of 52 volatile compounds, mostly ethyl acetate, acetic acid, and phenethyl alcohol, were detected in six types of Chinese vinegar using solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). Combined with open-ended questions, the correlation between consumer liking and the volatile profile of the vinegar was further investigated. More consumers preferred the potato vinegar (B6) described as "having a sweet aroma and fruity vinegar aroma". The Heng-shun Jinyou balsamic vinegar (B5) was not favored by consumers wi

SUBMITTER: Liang S 

PROVIDER: S-EPMC9332478 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature