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 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.

Assessment of Volatile Characteristics of Okinawan Pineapple Breeding Lines by Gas-Chromatography–Mass-Spectrometry-Based Electronic Nose Profiling and Odor Activity Value Calculation

“…These OAVs data not only provide information on the aroma impact of the volatile components in the fruits of newly bred lines but also can help identify and prioritize the key aroma-active compounds that contribute the most to the overall aroma when the fruits are processed into various food and beverage products [2,19,21]. By quantifying the relative importance of individual compounds, OAVs can guide flavorists and food scientists in ingredient selection, formulation optimization, and flavor enhancement strategies [19,21,22]. They provided insights into the aroma impact of the volatile compounds in pineapples, allowing for targeted flavor modifications and the creation of products with the desired sensory profiles.…”

“…Taken together, with distinct volatile characteristics and, thus, attractive aroma qualities, the 'No. 22' breeding line has the potential to be used in the processed food and beverage industry, such as in pineapple jam and juice, whereas the fruits of the 'No. 26', 'No.…”

“…Pineapple fruits of 'N67-10' cultivar and five new breeding lines, namely, 'Okinawa No. 22 1. Six biological replicates of fruits from each cultivar or breeding line were collected at the mature ripening stage (the weight and total soluble solids of the fruits ranged from approximately 1100 to 1600 g and from 15% to 17% Brix, respectively).…”

“…When the OAV of a compound is greater than 1, the compound is present at concentrations above its sensory threshold and is likely to significantly contribute to the overall aroma of the food [2,19,21]. Thus, these tools offer a useful approach for identifying aroma-contributing compounds and enable the development of horticultural and food products with appealing flavor profiles that enhance consumer satisfaction [17,21,22].…”

Determination of astaxanthins contribution to the aroma characteristics and aroma‐active compounds of hot‐air‐dried shrimp products using sensory evaluation, E‐nose and GC–MS

“…Hot‐air‐dried shrimp products are preferred by consumers due to their pleasant aroma (Mall & Schieberle, 2017). The aroma is attributed to the presence of a large number of AACs (Liang et al ., 2022), including pyrazines, aldehydes and ketones. Thermal degradation of ester‐type astaxanthins yields aldehydes, which affect the aldehyde composition and concentration in dried shrimp.…”