Sensory characterisation of wine vinegars

Abstract Ninety-six samples of vinegars of different sources were subjected to sensory analysis. For white vinegars, Linear Discriminant Analysis showed that sensory analysis could be used to distinguish between the different sources of vinegar, and especially to discriminate between alcohol and apple vinegars from wine vinegars on the basis of only seven sensory parameters. Principal Component Regression showed that the quality level of vinegars could be determined by taste, smell and clarity. Only ‘quality’ red vinegars were appreciated for their vinous character.