{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["11(15)"],"submitter":["Liang S"],"pubmed_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"],"journal":["Foods (Basel, Switzerland)"],"pagination":["2224"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9332478"],"repository":["biostudies-literature"],"pubmed_title":["Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile."],"pmcid":["PMC9332478"],"pubmed_authors":["Liang S","Liu Y","Yuan S","Zhang M","Zhu B"],"additional_accession":[]},"is_claimable":false,"name":"Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile.","description":"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","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Jul","modification":"2025-04-19T17:48:30.008Z","creation":"2022-08-06T14:53:01.54Z"},"accession":"S-EPMC9332478","cross_references":{"pubmed":["35892812"],"doi":["10.3390/foods11152224"]}}