Abstract
The responses of a survey by 113 persons guided the selection of spices which were used in producing vinaigrettes as alternatives to imported garlic vinaigrettes. Chives (Allium schoenoprasum), celery (Apium graveolens), cilantro (Eryrgium foetdium) and garlic (Allium sativum L), were either frozen or freeze dried and added at 12% or 24% in vinaigrette production. Hedonic scoring guided the formulation for vinaigrettes. Caribbean panelists had a greater likeness for flavor (P 0.05) on consistency, pH and total soluble solids, unlike the type of herbs. The major descriptors for vinaigrettes were: saltiness, sweetness, sourness, greenness, smoothness, pepperiness and flavor amplitude. Unlike the USA panelists, Caribbean panelists found significant difference in pepperiness (P<0.001) of vinaigrettes. QDA profiles for an experimental celery vinaigrette versus commercial garlic vinaigrette showed significant differences for saltiness (P<0.001), sweetness (P<0.01), greenness (P<0.01) and overall flavor amplitude (P<0.001).
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