Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix

Abstract: A balsamic vinegar dressing was developed by concentrating commercial balsamic vinegar (wine vinegar + grape juice) by evaporation under controlled conditions; evaporation increased the content of glucose + fructose that was naturally present in the balsamic vinegar leading to high Br...

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Autores principales: Chirife, Jorge, Sansiñena, Marina Julia, Galmarini, Mara Virginia, Zamora, María Clara
Formato: Artículo
Lenguaje:Inglés
Publicado: Springer 2022
Materias:
ANALISIS SENSORIAL
ACIDO ACETICO
AZUCARES
ACETO BALSÁMICO
FISICOQUIMICA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/15095
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-15095
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic ANALISIS SENSORIAL
ACIDO ACETICO
AZUCARES
ACETO BALSÁMICO
FISICOQUIMICA
spellingShingle ANALISIS SENSORIAL
ACIDO ACETICO
AZUCARES
ACETO BALSÁMICO
FISICOQUIMICA
Chirife, Jorge
Sansiñena, Marina Julia
Galmarini, Mara Virginia
Zamora, María Clara
Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
topic_facet ANALISIS SENSORIAL
ACIDO ACETICO
AZUCARES
ACETO BALSÁMICO
FISICOQUIMICA
description Abstract: A balsamic vinegar dressing was developed by concentrating commercial balsamic vinegar (wine vinegar + grape juice) by evaporation under controlled conditions; evaporation increased the content of glucose + fructose that was naturally present in the balsamic vinegar leading to high Brix values. The water activity (aw) and viscosity of the balsamic dressing at various °Brix were measured and modeled using previously reported equations for the behavior of fructose/glucose, which showed a good fit. A quantitative descriptive analysis was performed and samples were grouped in three clusters corresponding to low (31.1–51.2), intermediate (64.0–67.5), and high (71.8–76.0) °Brix. Samples of highest °Brix were associated with sweetness, caramel flavor, visual viscosity, and reduced sourness and acetic aroma, attributes which differentiated these samples from the control and which are considered desirable for a
format Artículo
author Chirife, Jorge
Sansiñena, Marina Julia
Galmarini, Mara Virginia
Zamora, María Clara
author_facet Chirife, Jorge
Sansiñena, Marina Julia
Galmarini, Mara Virginia
Zamora, María Clara
author_sort Chirife, Jorge
title Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
title_short Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
title_full Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
title_fullStr Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
title_full_unstemmed Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
title_sort physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
publisher Springer
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/15095
work_keys_str_mv AT chirifejorge physicochemicalchangesandsensorycharacterizationofabalsamicvinegardressingatdifferentbrix
AT sansinenamarinajulia physicochemicalchangesandsensorycharacterizationofabalsamicvinegardressingatdifferentbrix
AT galmarinimaravirginia physicochemicalchangesandsensorycharacterizationofabalsamicvinegardressingatdifferentbrix
AT zamoramariaclara physicochemicalchangesandsensorycharacterizationofabalsamicvinegardressingatdifferentbrix
bdutipo_str Repositorios
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