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

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...

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Bibliografiske detaljer

Principais autores:	Shan Liang, Ying Liu, Shao Yuan, Yixuan Liu, Baoqing Zhu, Min Zhang
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2022-07-01
Serier:	Foods
Fag:	Chinese vinegar gas chromatography–mass spectrometry (GC–MS) volatile compounds sensory evaluation open-ended questions
Online adgang:	https://www.mdpi.com/2304-8158/11/15/2224
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