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The flavor and taste of cereal Chinese vinegars

Paolo Giudici, Giuseppe Corradini, Tommaso Bonciani, Jiajia Wu, Fusheng Chen, Federico Lemmetti
  • Paolo Giudici
    Unimore Microbial Culture Collection, Department of Life Sciences, University of Modena and Reggio Emilia, Italy | paolo.giudici@unimore.it
  • Giuseppe Corradini
    Unimore Microbial Culture Collection, Department of Life Sciences, University of Modena and Reggio Emilia, Italy
  • Tommaso Bonciani
    Unimore Microbial Culture Collection, Department of Life Sciences, University of Modena and Reggio Emilia, Italy
  • Jiajia Wu
    College of Life Science, China Jiliang University, Hang Zhou, China
  • Fusheng Chen
    College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
  • Federico Lemmetti
    Unimore Microbial Culture Collection, Department of Life Sciences, University of Modena and Reggio Emilia, Italy

Abstract

A lexicon for describing Chinese cereal vinegars (CCVs) was developed using trained panels of tasters that defined and referenced 23 significant olfactory descriptors, in concert with taste and trigeminal sensation. The sensory analysis was performed on 27 samples, representative of the five well-known Chinese provinces producing vinegar: Shanxi, Jiangsu, Sichuan, Fujian and Tianjin. Several aromatic descriptors define the sensory lexicon, e.g.: licorice, chocolate, meat broth, toasted, walnut, yogurt, coffee; together with five basic tastes, such as acid, sweet, salty, umami and bitter; and four for trigeminal sensations, astringent, pungent, metallic, and piquant (spicy). This preliminary study will be useful to CCVs producers because this lexicon reliably differentiates and characterizes this kind of vinegar.

Keywords

Cereal vinegar; Chinese vinegar; sensory analysis; flavor descriptors; sensory vocabulary.

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Submitted: 2016-11-15 22:29:16
Published: 2017-02-17 09:35:29
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Copyright (c) 2017 Paolo Giudici, Giuseppe Corradini, Tommaso Bonciani, Jiajia Wu, Fusheng Chen, Federico Lemmetti

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