A reasonable evaluation method for vinegar quality was established in this study. Eight samples of sonication aging vinegar, fresh fermented vinegar, and natural aging vinegar of 1 year, 2 year, 3 year, 4 year, 5 year, 6 year were used as the research objects. Seven measurements including the total esters, total acid, reducing sugars, alcohols, ketones, esters, total amino acids were used as variables. Principal Component Analysis was used to filter the main ingredients. Comprehensive evaluation model was established based on PCA, which was used to determine the index weights and sample distribution diagram. The conventional sensory evaluation method was used to assess and classify the quality of vinegar. The results showed that the frontal 2 principal factors contained 87.24% information about organic variable contents in the 8 kinds of vinegar samples, and the test result indicated that the model evaluation result was consistent with conventional sensory evaluation. The sample distribution diagram showed that sonication vinegar was located near the 4 year vinegar, which indicated that the comprehensive index of sonication vinegar was similar to natural aging 4 years vinegar.
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