Physicochemical indexes and flavor quality analysis of 4 commercial vinegars

Physicochemical indexes and flavor quality analysis of 4 commercial vinegars

Taking 4 commercial vinegars (samples LV, ZV, SV, and BV) as the research objects, the sensory evaluation, basic physicochemical indexes, volatile flavor compounds, and non-volatile compounds were analyzed, cluster analysis (CA) and partial least squares-discriminant analysis (PLS-DA) were carried o...

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Bibliographic Details
Main Author:	WAN Suyan, NIE Wen, LI Chaochun, BAI Yibo, LIU Jing
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-03-01
Series:	Zhongguo niangzao
Subjects:	vinegar\|volatile flavor compound\|quality analysis\|cluster analysis\|partial least squares-discriminant analysis
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-186.pdf
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