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

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.