Sensory characteristics of vinegar: impacts and challenges in sensory analysis

Resumo

Vinegar, an aqueous solution containing acetic acid and other compounds, presents challenges in sensory analysis due to its intense flavor. Its quality is influenced by the raw materials and fermentation processes. This study aims to conduct a systematic and integrative review of sensory evaluation and highlight the importance of this approach in the sensory characterization of vinegars over the years. A 27-year literature review was conducted, covering various databases, including Google Scholar, CAPES, Science Direct, and SciELO. The studies employed diverse methodologies, such as Flash Profile, Descriptive Analysis, 9-point hedonic scales, and detailed analyses of volatile compounds using techniques like gas chromatography-olfactometry. The works involved a limited number of tasters, reflecting the difficulty in recruiting participants. This characteristic can compromise the formation of a robust sensory panel, affecting the quality and accuracy of the evaluations. The research highlighted the sensory complexity of vinegars, influenced by the raw materials and production processes. Gender analysis revealed differences in emotional expression, emphasizing the importance of having tasters equally divided by gender. It is concluded that advancing the definition of protocols that ensure the safety and reliability of sensory analysis of vinegars is fundamental, contributing to a better understanding and appreciation of this complex product. Highlighting its functional claims may help attract voluntary tasters.