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 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
| Main Authors: | , , , |
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| Format: | Artículo biblioteca |
| Language: | eng |
| Published: |
Springer
2009
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| Subjects: | ANALISIS SENSORIAL, ACIDO ACETICO, AZUCARES, ACETO BALSÁMICO, FISICOQUIMICA, |
| Online Access: | https://repositorio.uca.edu.ar/handle/123456789/15095 |
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