食醋主要感官特性描述词筛选及地域消费偏好性分析

Selection of Main Sensory Characteristics Descriptors and Analysis of Regional Consumption Preference of Vinegar

食醋风味是影响消费者喜好和选购的主要因素,为建立较为通用的食醋感官评价标准,该研究通过感官定量描述分析的方法对市售食醋感官特性进行分析,建立了22个感官描述词,并定义了感官描述词的风味描述和标准参比物,其中包括3个口感描述词,13个香气描述词,6个口味描述词,筛选出食醋关键感官属性为酸味、甜味、焦糖味、协调度及持久度。研究人员召集了不同地域的250名消费者对陈醋和香醋进行偏好性分析,利用多元统计分析、皮尔森相关性分析对所得数据进行研究。结果表明消费者整体倾向于口感持久度、柔和度及协调度高,香气上带有明显谷物香、花香、果香及焦糖味,口味上甜味、鲜味高的食醋。不同地域消费者对产品偏好有一定差异,华北地区与华东地区的消费者整体口味较为相似,偏向于酸味中等,略有甜味的产品,西部地区的消费者偏向于酸味较重的产品,华中地区消费者则更偏向于甜味较高且酸味较低的产品。

Vinegar flavor is a main factor for consumer preferences and purchases.To establish a more general sensory evaluation standard for vinegar,this study discussed the sensory characteristics of the main commer⁃cially available vinegar through the sensory quantitative description analysis.The study created 22 sensory de⁃scriptors and defined the sensory descriptors in terms of their flavour description and standard references.There were 3 taste descriptors,13 aroma descriptors and 6 taste descriptors included,and the key sensory attri⁃butes of vinegar were screened out as sourness,sweetness,caramel,harmonization,and persistence.A total of 250 consumers from different regions were convened to analyze their preferences between aged vinegar and aro⁃matic vinegar.The obtained data were studied by multivariate statistical analysis and Pearson correlation analy⁃sis.It was found that consumers prefer vinegar with high persistence,softness,and harmony in taste,with dis⁃tinct aromas of grain,flower,fruit and caramel,and high sweetness and freshness in flavor.Consumers from dif⁃ferent regions have different preferences for products.Consumers in North China and East China have similar overall tastes,preferring products with moderate acidity and slightly sweet taste.Consumers in West China pre⁃fer products with heavier acidity,while consumers in Central China prefer those with higher sweetness and lower acidity.