Multicriteria evaluation of the use of two types of vinegar in the development of innovative gastronomic proposals

Authors

Keywords:

Gastronomic innovation, multicriteria analysis, gastronomy, vinegar, consumer acceptance

Abstract

The study aimed to compare cassava vinegar with rice vinegar, evaluating their organoleptic characteristics, market acceptance, and gastronomic potential. It was designed as an experimental research divided into two phases. In the first phase, cassava vinegar was produced through a controlled bacterial fermentation process, recording both qualitative and quantitative data of the procedure. Subsequently, a sensory evaluation was carried out by a panel of experts, who assessed parameters of flavor, aroma, and visual appearance. Surveys were conducted with gastronomy students and consumers, as well as interviews with chefs and specialists, in order to assess product perception and commercial viability. A total of 78.3% of respondents expressed willingness to try cassava vinegar, highlighting the preference for affordable prices and the use of natural ingredients. Experts indicated that cassava vinegar provided sweet and earthy notes, with good acidity and complexity, and was suitable for traditional dishes. The AHP analysis identified innovation and differentiation as the most important criteria, while the Topsis method positioned cassava vinegar as the alternative closest to the ideal solution. It was concluded that cassava vinegar presented high potential as a sustainable gastronomic innovation, capable of diversifying the culinary offer and promoting the use of local resources.

Downloads

Download data is not yet available.

Author Biography

Tannia Cristina Poveda-Morales, Universidad Regional Autónoma de Los Andes. Ecuador.

 

 

References

Abdel-Basset, M., Saleh, M., Gamal, A., & Smarandache, F. (2019). An approach of TOPSIS technique for developing supplier selection with group decision making under type-2 neutrosophic number. Applied Soft Computing, 77, 438–452. https://doi.org/10.1016/j.asoc.2019.01.035

Bai, H., Wang, S., Wang, Z.-M., Zhu, L.-L., Yan, H.-B., Wang, Y.-B., … Liu, J.-Z. (2024). Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars. Food Research International, 184, 114262. https://www.sciencedirect.com/science/article/pii/S0963996924003326

Chaulet, R. (2022). Un alimento fundamental para la vida en América antes y después de la conquista: La yuca-cazabe-mandioca. eHumanista: Journal of Iberian Studies, 51, 461–478. https://hal.science/hal-03703608/document

Chen, G. L., Zheng, F. J., Lin, B., Yang, Y. X., Fang, X. C., Verma, K. K., & Yang, L. F. (2023). Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar. Frontiers in nutrition, 10, 1145862. https://doi.org/10.3389/fnut.2023.1145862

Mora Moreno, R. E., Jiménez Maldonado, A. D., Soto Sedano, J. C., Franky Calvo, C. E., & López Carrascal, C. E. (2025). La biodiversidad y la visión de dos mundos: La yuca en occidente y para los indígenas amazónicos. Journal of the Selva Andina Biosphere, 13(1), 72–85. http://www.scielo.org.bo/pdf/jsab/v13n1/2308-3859-jsab-13-01-72.pdf

Poveda Morales, T. C., & Rivera Rosero, D. S. (2021). Estudio de bebidas y plantas ancestrales para la elaboración de un menú gastronómico con productos tradicionales del Ecuador. Caso de estudio: Planta ayahuasca (Banisteriopsis caapi). Revista Universidad y Sociedad, 13(3), 444–453. http://scielo.sld.cu/pdf/rus/v13n3/2218-3620-rus-13-03-444.pdf

Şahin, R., & Yiğider, M. (2014). A multi-criteria neutrosophic group decision making method based on TOPSIS for supplier selection. arXiv preprint, arXiv:1412.5077. https://arxiv.org/abs/1412.5077

Silva, V., Mehrpour, G., Soares, V., Santo, D., Nunes, P., & Quintas, C. (2024). Quality and biological properties of vinegar processed from non-valorized fruits in Southern Portugal. Future Foods, 9, 100337. https://www.sciencedirect.com/science/article/pii/S2666833524000431

Toapanta Orbea, L. A., Leyva Vazquez, M., & Hechavarría Hernández, J. R. (2021). AHP applied to the prioritization of recreational spaces in green areas: Case study of the urban area of the El Empalme Canton, Ecuador. En K. Arai, S. Kapoor, & R. Bhatia (Eds.), Advances in artificial intelligence, software and systems engineering (pp. 765–774). Springer.

Vermote, L., Chun, B. H., Khan, S. A., De Vuyst, L., Jeon, C. O., & Weckx, S. (2025). Metagenomic and meta-metabolomic analysis of traditional Korean rice vinegar productions shows a large variability between producers. International Journal of Food Microbiology, 440, 111283. https://www.sciencedirect.com/science/article/pii/S0168160525002284

Villalva, M., Herrera-Egüez, C., Villalva, S., & Guevara, F. (2025). Análisis del impacto cultural, económico y ético de la gastronomía de vanguardia en Ecuador. Revista de Gastronomía y Cocina, 4(1). https://academiaculinaria.org/index.php/gastronomia-cocina/article/view/75/102

Xia, T., Zhang, B., Duan, W., Zhang, J., & Wang, M. (2020). Nutrients and bioactive components from vinegar: A fermented and functional food. Journal of Functional Foods, 64, 103681. https://doi.org/10.1016/j.jff.2019.103681

Zhang, G., Li, L., Liu, J., Cai, J., Fu, J., Li, N., … Cao, R. (2022). Comparing the metabolite components of Sichuan Sun vinegar and other kinds of vinegar based on non-targeted metabolomic. LWT, 164, 113640. https://www.sciencedirect.com/science/article/pii/S0023643822005758

Downloads

Published

2025-10-01

How to Cite

Tapia-Quispe, S. D., Gómez-Uribe, N. A., Barreno-Morocho, E. R., & Poveda-Morales, T. C. (2025). Multicriteria evaluation of the use of two types of vinegar in the development of innovative gastronomic proposals. Revista UGC, 3(S3), 299–306. Retrieved from https://universidadugc.edu.mx/ojs/index.php/rugc/article/view/253

Issue

Vol. 3 No. S3 (2025): Retos, innovaciones y perspectivas multidisciplinarias en investigación y práctica universitaria (Octubre)

Section

Artículos

License

Copyright (c) 2025 Steven Darío Tapia-Quispe, Nadia Alexandra Gómez-Uribe, Edgar Rodrigo Barreno-Morocho, Tannia Cristina Poveda-Morales

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Authors who publish in Revista UGC agree to the following terms:

1. Copyright

Authors retain unrestricted copyright to their work. Authors grant the journal the right of first publication. To this end, they assign the journal non-exclusive exploitation rights (reproduction, distribution, public communication, and transformation). Authors may enter into additional agreements for the non-exclusive distribution of the version of the work published in the journal, provided that acknowledgment of its initial publication in this journal is given.

© The authors.

2. License

The articles are published in the journal under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (CC BY-NC-SA 4.0). The terms can be found at: https://creativecommons.org/licenses/by-nc-sa/4.0/deed.en

This license allows:

  • Sharing: Copying and redistributing the material in any medium or format.
  • Adapting: Remixing, transforming, and building upon the material.

Under the following terms:

  • Attribution: You must give appropriate credit, provide a link to the license, and indicate if any changes were made. You may do this in any reasonable manner, but not in any way that suggests the licensor endorses or sponsors your use.
  • NonCommercial: You may not use the material for commercial purposes.
  • ShareAlike: If you remix, transform, or build upon the material, you must distribute your creation under the same license as the original work.

There are no additional restrictions. You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.