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Título : | Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix | Autor : | Chirife, Jorge Sansiñena, Marina Julia Galmarini, Mara Virginia Zamora, María Clara |
Palabras clave : | ANALISIS SENSORIAL; ACIDO ACETICO; AZUCARES; ACETO BALSÁMICO; FISICOQUIMICA | Fecha de publicación : | 2009 | Editorial : | Springer | Cita : | Chirife, J. et al. Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix [en línea]. Food Bioprocess Technol. 2009, 4. doi: 10.1007/s11947-009-0235-6. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15095 | Resumen : | 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 | URI : | https://repositorio.uca.edu.ar/handle/123456789/15095 | Disciplina: | INGENIERIA EN ALIMENTOS | DOI: | 10.1007/s11947-009-0235-6 | Derechos: | Acceso abierto |
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