ReviewFoods (Basel, Switzerland)2025
The Theory and Practice of Sensory Evaluation of Vinegar: A Case of Italian Traditional Balsamic Vinegar.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages.Foods (Basel, Switzerland) · 2026Article
- Exploring Cross-Cultural Sensory Acceptance of Vinegar-Based Dipping Sauces: A Taiwanese Consumer Study with Dumplings.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
4 authors.
Funding
Abstract
Sensory analysis is a very powerful and useful tool that is used for a variety of foods. But for vinegar, the relevant sensory evaluation system is not satisfactory since there are still some issues, such as the tendency for score conservatism, descriptor redundancy, sensory fatigue and other cognitive issues. In this review, the theory of the sensory evaluation of vinegar is first introduced, and then the application of sensory evaluation is summarized for vinegar, especially for Italian Traditional Balsamic Vinegar. By improving the scoring system and enhancing the tasting conditions, the reliability of vinegar sensory evaluation can be further increased and provide a solid support for vinegar quality control and market promotion.
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Registered trials
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