Objective To optimize the new product formulations of zero-fat oil vinegar liquid seasoning based on the quantitative descriptive analysis and consumer preference testing. Methods Quantitative descriptive analysis was used to confirm the main attributes of four zero-fat oil vinegar liquid seasonings. The consumer preferences of the overall flavor were evaluated through 9-point hedonic tests. The intensity perception of the attributes of the zero-fat oil vinegar liquid seasoning were evaluated by 5-point just-about-right (5-JAR) method. Results The Luoshenhua flavor performed best for consumer overall likings, followed by the Sichuan style spicy flavor zero-fat oil vinegar liquid seasoning. The fruity flavor and the Japanese style original flavor got the lowest acceptance scores among the four zero-fat oil vinegar liquid seasoning. According to the JAR analysis, the attributes needed to be adjusted such as the strength of the color, aroma, acidity, saltiness, and aftertaste of the Japanese original flavor and fruity flavor zero-fat oil vinegar liquid seasoning samples, and the flavor of Luoshenhua and Sichuan style spicy samples needed to be fine-tuned for individual attributes. Conclusion By utilizing quantitative descriptive analysis and consumer sensory testing, the sensory attributes of products can be combined with consumer preferences, which could effectively reflect the consumer acceptance of each attributes of the product. This provided guidance and reference for new product development and formula adjustment.

quantitative descriptive analysis  /  consumer preference testing  /  zero-fat oil vinegar liquid seasoning  /  formulation optimization