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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |