Sensory Evaluation (Descriptive Test) Of Adlay Vinegar

Sensory Evaluation (Descriptive Test) of Adlay Vinegar

The descriptive sensory evaluation is an important tool in determining the detailed description of products and how process or ingredient affect the final product characteristics and sensory attributes. In this study, sensory evaluation of adlay vinegar was conducted on the 10th, 20th, and 30th day after storage. This method was taken in order to assess viable changes of the product’s organoleptic properties. Vinegar produced from fruits and grains’ ethanolic solution contains certain amount of phenolic compounds which may contain some antioxidant properties (Pinsirodom et al., 2010). However, the most essential aspect that contributes to the vinegar flavor is aging. In this process, fundamental integration of different compounds present occurs. Reduction in the pungency of acetic acid

It is a method of determining the products’ viability for commercialization. For the laboratory type sensory evaluation, Table 10 shows the results in 10th, 20th, and 30th day of assessment. On the appearance and aroma attributes, there are no significant differences observed on the given days of evaluation. On the other hand, for the taste and general acceptability of the product, both parameters acquire significant values over the control (p=0.05). However, in general, all values fall on the “like slightly” based on the 9-point hedonic rating scale and the control with “like moderately” rating. These indicate that several factors, such as the process, aging and threshold proficiency of the panelist affect the result. According to the Modena Vinegar Consortium, vinegar is complex and difficult to assess due to pungent sensation that limits the human senses. On the global taste appreciation, the intensity of sourness, which is linked with fermentation and maturation time and the Umami flavor of the vinegar