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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| Format: | Article |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2224 |
| _version_ | 1827625487009054720 |
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| author | Shan Liang Ying Liu Shao Yuan Yixuan Liu Baoqing Zhu Min Zhang |
| author_facet | Shan Liang Ying Liu Shao Yuan Yixuan Liu Baoqing Zhu Min Zhang |
| author_sort | Shan Liang |
| collection | DOAJ |
| 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 with its exhibition of “too pungent vinegar aroma”. Based on their preference patterns, consumers were grouped into three clusters by k-means clustering and principal component analysis (PCA). Using partial least squares regression (PLSR), the most important volatile compounds that drove consumer liking in the three clusters were obtained, among which 14 compounds such as 1-methylpyrrole-2-carboxaldehyde, ethyl acetate, and acetylfuran had the greatest impact on consumer liking, which could guide manufacturers to improve product quality and customer satisfaction. |
| first_indexed | 2024-03-09T12:38:22Z |
| format | Article |
| id | doaj.art-e245346046a24134a8df326cb96122c3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:38:22Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e245346046a24134a8df326cb96122c32023-11-30T22:22:20ZengMDPI AGFoods2304-81582022-07-011115222410.3390/foods11152224Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile ProfileShan Liang0Ying Liu1Shao Yuan2Yixuan Liu3Baoqing Zhu4Min Zhang5Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, ChinaCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, ChinaCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, ChinaCollege of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, ChinaBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, ChinaAs 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 with its exhibition of “too pungent vinegar aroma”. Based on their preference patterns, consumers were grouped into three clusters by k-means clustering and principal component analysis (PCA). Using partial least squares regression (PLSR), the most important volatile compounds that drove consumer liking in the three clusters were obtained, among which 14 compounds such as 1-methylpyrrole-2-carboxaldehyde, ethyl acetate, and acetylfuran had the greatest impact on consumer liking, which could guide manufacturers to improve product quality and customer satisfaction.https://www.mdpi.com/2304-8158/11/15/2224Chinese vinegargas chromatography–mass spectrometry (GC–MS)volatile compoundssensory evaluationopen-ended questions |
| spellingShingle | Shan Liang Ying Liu Shao Yuan Yixuan Liu Baoqing Zhu Min Zhang Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile Foods Chinese vinegar gas chromatography–mass spectrometry (GC–MS) volatile compounds sensory evaluation open-ended questions |
| title | Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile |
| title_full | Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile |
| title_fullStr | Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile |
| title_full_unstemmed | Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile |
| title_short | Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile |
| title_sort | study of consumer liking of six chinese vinegar products and the correlation between these likings and the volatile profile |
| topic | Chinese vinegar gas chromatography–mass spectrometry (GC–MS) volatile compounds sensory evaluation open-ended questions |
| url | https://www.mdpi.com/2304-8158/11/15/2224 |
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