Aceto Balsamico Tradizionale di Modena is a typical Italian food product of protected denomination of origin, obtained by alco- holic fermentation and acetic bio-oxidation of cooked musts, and it is aged for at least 12 years in series of wooden casks. The prod- uct suitable for marketing is qualified by sensory examination on the whole of 13 sensory parameters. In this study, a series of six casks for each of seven different producers have been investigated by an expert Panel of eight judges, aiming at (i) assessing the degree of variability of the different sensorial attributes with samples ageing, and (ii) evaluating the sim- ilarity/dissimilarity among the various parameters together with the degree of agreement of the panellists. Given the three-way nature of the data (samples · panellists · sensory attributes) the PARAFAC method has been used, and a satisfactory model was obtained, highlighting the efficacy of three-way analysis in dealing with the different sources of data variabil- ity, extracting the relevant information and displaying it in a simple and interpretable manner.

Analysis of Sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models / Cocchi, Marina; R., Bro; Durante, Caterina; Manzini, Daniela; Marchetti, Andrea; F., Saccani; Sighinolfi, Simona; Ulrici, Alessandro. - In: FOOD QUALITY AND PREFERENCE. - ISSN 0950-3293. - STAMPA. - 17:6(2006), pp. 419-428. [10.1016/j.foodqual.2005.05.004]

Analysis of Sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models.

COCCHI, Marina;DURANTE, Caterina;MANZINI, Daniela;MARCHETTI, Andrea;SIGHINOLFI, Simona;ULRICI, Alessandro
2006

Abstract

Aceto Balsamico Tradizionale di Modena is a typical Italian food product of protected denomination of origin, obtained by alco- holic fermentation and acetic bio-oxidation of cooked musts, and it is aged for at least 12 years in series of wooden casks. The prod- uct suitable for marketing is qualified by sensory examination on the whole of 13 sensory parameters. In this study, a series of six casks for each of seven different producers have been investigated by an expert Panel of eight judges, aiming at (i) assessing the degree of variability of the different sensorial attributes with samples ageing, and (ii) evaluating the sim- ilarity/dissimilarity among the various parameters together with the degree of agreement of the panellists. Given the three-way nature of the data (samples · panellists · sensory attributes) the PARAFAC method has been used, and a satisfactory model was obtained, highlighting the efficacy of three-way analysis in dealing with the different sources of data variabil- ity, extracting the relevant information and displaying it in a simple and interpretable manner.
2006
17
6
419
428
Analysis of Sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models / Cocchi, Marina; R., Bro; Durante, Caterina; Manzini, Daniela; Marchetti, Andrea; F., Saccani; Sighinolfi, Simona; Ulrici, Alessandro. - In: FOOD QUALITY AND PREFERENCE. - ISSN 0950-3293. - STAMPA. - 17:6(2006), pp. 419-428. [10.1016/j.foodqual.2005.05.004]
Cocchi, Marina; R., Bro; Durante, Caterina; Manzini, Daniela; Marchetti, Andrea; F., Saccani; Sighinolfi, Simona; Ulrici, Alessandro
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/449678
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