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...
Guardado en:
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2022
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/15095 |
| Aporte de: |
| Sumario: | 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 |
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