Unraveling the Chemosensory Characteristics of Typical Chinese Commercial Rice Vinegars with Multiple Strategies

Rice vinegar is typical cereal vinegar with widespread consumption. Rice vinegar from different regions has similar appearance. Therefore, chemosensory characteristics are crucial for the discrimination among different rice vinegars. The aim of this study was to investigate the chemosensory characteristics among popular Chinese rice vinegars in different regions (Beijing rice vinegar (BRV); Zhenjiang aromatic vinegar (ZAV); Zhejiang rose vinegar (ZRV)) by multiple strategies. The analysis of taste characteristics combined taste activity value verified that the numbers of free amino acids that contributed to taste in BRV, ZAV, and ZRV were 2, 4, and 3, respectively; the numbers of organic acids that contributed to the taste in BRV, ZAV, and ZRV were 7, 7, and 5, respectively. Furthermore, partial least squares discrimination analysis coupled with odor activity value revealed that 3, 3, and 1 volatile compounds were identified as aroma markers to distinguish the three kinds of rice vinegars. The approach using multiple strategies indicated a better discrimination for distinguishing the complex sensory information in rice vinegars, which can be used in the quality control and provide alternative products identification information.