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...

Descripción completa

Detalles Bibliográficos
Autores principales: Liang, Shan, Liu, Ying, Yuan, Shao, Liu, Yixuan, Zhu, Baoqing, Zhang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332478/
https://www.ncbi.nlm.nih.gov/pubmed/35892812
http://dx.doi.org/10.3390/foods11152224

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332478/
https://www.ncbi.nlm.nih.gov/pubmed/35892812
http://dx.doi.org/10.3390/foods11152224

Ejemplares similares