Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2023-08-23 DOI:10.1111/joss.12872

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.

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运用定量描述分析和感官时间优势研究了镇江香醋的风味感官特性及其影响因素

本研究的目的是对不同等级的镇江香醋（ZAV）的风味特征进行感官科学和化学表征，并探讨它们之间的潜在相关性，以评估化学成分对感官感知的影响。定量描述性分析（QDA）与时间感觉优势（TDS）相结合，评估不同级别ZAV的感觉特性。ZAV的等级以刺鼻（p < .001）、杏仁（p < .001），烧焦（p < .001），酸性（p < .001），苦味（p < .001）和咸味感知（p < .001）。TDS显示，五个等级的ZAV在显性感官属性组合上存在差异。QDA和TDS都区分了不同等级的ZAV样品。QDA、香气和理化数据的多因素分析（MFA）表明，这些数据集具有良好的相关性，有助于识别感官属性的化学驱动因素。镇江香醋（ZAV）以其独特怡人的风味和感官特性，在世界范围内备受推崇。QDA和TDS的结合使用允许识别和定量描述不同等级ZAV的风味特征，同时在ZAV的消费过程中提供额外的信息，这已被证明比单独使用更有益。此外，通过MFA分析变量相关性和产品空间，找出了影响感官属性的关键风味物质，有助于加强ZAV产品的风味质量控制。总的来说，这项工作为ZAV相关产品的风味特征的测量和影响感官属性的内部化学成分的评估提供了参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

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.