‘‘Aceto Balsamico Tradizionale’’ (ABT) is gaining increasing attention due to its peculiar characteristics, not only within the production area. A first approach to understanding the complex ageing process was performed by studying ABT furanic compounds, quantified by HPLC: hydroxymethylfurfural, furoic acid, furfural, and 5-acetoxymethylfurfural (HMF, FA, Fal, AMFA). Also, other parameters, expressing the acidic and sugar contents (pH, total acidity and Brix), were quantified.Furanic compounds arise during the must concentration process. Moreover, they tend to rise on ageing, as a consequence of thewater loss during the process. However, due to the great reactivity of these substances, which rapidly evolve into other compounds, differences in the accumulation kinetics are likely.While the separate analyses of the single variables did not lead to any significant contribution in the understanding of the phenomenainvolved in the product transformation, principal component analysis showed a common trend on ageing for all the studied sets.

"Aceto Balsamico Tradizionale" (ABT) is gaining increasing attention due to its peculiar characteristics, not only within the production area. A first approach to understanding the complex ageing process was performed by studying ABT furanic compounds, quantified by HPLC: hydroxymethylfurfural, furoic acid, furfural, and 5-acetoxymethylfurfural (HMF, FA, Fal, AMFA). Also, other parameters, expressing the acidic and sugar contents (pH, total acidity and°Brix), were quantified. Furanic compounds arise during the must concentration process. Moreover, they tend to rise on ageing, as a consequence of the water loss during the process. However, due to the great reactivity of these substances, which rapidly evolve into other compounds, differences in the accumulation kinetics are likely. While the separate analyses of the single variables did not lead to any significant contribution in the understanding of the phenomena involved in the product transformation, principal component analysis showed a common trend on ageing for all the studied sets. © 2004 Elsevier Ltd. All rights reserved.

A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques / Masino, Francesca; F., Chinnici; Franchini, Giancarlo; Ulrici, Alessandro; Antonelli, Andrea. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 92:4(2005), pp. 673-679. [10.1016/j.foodchem.2004.08.029]

A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques

MASINO, Francesca;FRANCHINI, Giancarlo;ULRICI, Alessandro;ANTONELLI, Andrea
2005

Abstract

"Aceto Balsamico Tradizionale" (ABT) is gaining increasing attention due to its peculiar characteristics, not only within the production area. A first approach to understanding the complex ageing process was performed by studying ABT furanic compounds, quantified by HPLC: hydroxymethylfurfural, furoic acid, furfural, and 5-acetoxymethylfurfural (HMF, FA, Fal, AMFA). Also, other parameters, expressing the acidic and sugar contents (pH, total acidity and°Brix), were quantified. Furanic compounds arise during the must concentration process. Moreover, they tend to rise on ageing, as a consequence of the water loss during the process. However, due to the great reactivity of these substances, which rapidly evolve into other compounds, differences in the accumulation kinetics are likely. While the separate analyses of the single variables did not lead to any significant contribution in the understanding of the phenomena involved in the product transformation, principal component analysis showed a common trend on ageing for all the studied sets. © 2004 Elsevier Ltd. All rights reserved.
2005
92
4
673
679
A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques / Masino, Francesca; F., Chinnici; Franchini, Giancarlo; Ulrici, Alessandro; Antonelli, Andrea. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 92:4(2005), pp. 673-679. [10.1016/j.foodchem.2004.08.029]
Masino, Francesca; F., Chinnici; Franchini, Giancarlo; Ulrici, Alessandro; Antonelli, Andrea
File in questo prodotto:
File Dimensione Formato  
food_chem_92_2005.pdf

Accesso riservato

Descrizione: food_chem_92_2005.pdf
Tipologia: Versione dell'autore revisionata e accettata per la pubblicazione
Dimensione 338.86 kB
Formato Adobe PDF
338.86 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/305488
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 39
  • ???jsp.display-item.citation.isi??? 32
social impact