Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations
Li Wang, Feng Xiong, Xingyi Huang, Shanshan Yu, Yu Wang, Yi Ren, Xiaorui Zhang, Xianhui Chang
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引用次数: 0
Abstract
The aim of this study was to make a sensory scientific and chemical characterization of flavor profiles of Zhenjiang aromatic vinegar (ZAV) from different grades, and to investigate their potential correlation for evaluating the effects of chemical components on sensory perception. The quantitative descriptive analysis (QDA) was combined with temporal dominance of sensations (TDS) to assess the sensory properties of different grades of ZAV. The grades of ZAV were best differentiated by pungent (p < .001), almond (p < .001), burnt (p < .001), sour (p < .001), bitter (p < .001), and salty perception (p < .001). TDS showed ZAV of five grades differed in the combination of dominant sensory attributes. Both QDA and TDS differentiated the ZAV samples of different grades. Multiple factor analysis (MFA) of QDA, aroma, and physicochemical data showed these data set were well correlated, which contributed to the identification the chemical drivers of sensory attributes.
Practical Applications
Zhenjiang aromatic vinegar (ZAV) is a highly appreciated product all over the world due to its unique and pleasant flavor sensory properties. The combined use of QDA and TDS permitted the identification and quantitative description of flavor profiles for ZAV from different grades while providing additional information during the consumption of ZAV, which has proved to be more beneficial than each just on its own. In addition, the key flavor substances that influence the sensory attributes were found out by analyzing the variables correlations and product spaces though MFA, thus it is help to strengthen the flavor quality control in the ZAV products. Taken overall, this work provides a reference for the measurement of flavor profiles of ZAV related products and evaluation the internal chemical components affecting sensory attributes.
期刊介绍：
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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