Evaluation of the Flavor Characteristics of Vinegar from Different Sichuan Regions Based on Chemical Analysis and Intelligent Sensory

The objective of this study was to compare and analyze the quality of four kinds of traditional vinegar from Sichuan Province. Through chemical analysis methods such as automatic amino acid analyzer, high-phase liquid chromatography (HPLC) and solid-phase microextraction gas-phase-mass-spectrometry...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Mingfeng QIAO, Xuemei CAI, Yu WEI, Yuwen YI, Yang LIU, Jing DENG, Huachang WU
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2022-05-01
Subjects:	flavor characteristics chemical analysis intelligent sensory evaluation chemometrics vinegars different regions
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080308