Nineteen commercially available samples of aceto balsamico tradizionale (TBV, traditional balsamic vinegar) have been investigated, in order to study the relationships between their physical and chemical profiles and their sensory quality. Density, acidity, total phenols, furanic compounds, sugars, carboxylic acids and ABTS+ radical scavenging assay were measured. Sugars, density and dry matter positively influence vinegar quality, while other parameters, such as acetic acid, have a negative influence. In addition, radical scavenging activity was not only correlated with phenolic content, as expected, but also with some quality parameters.Also unexpected correlations between hydroxymethylfurfural and lactic acid and between vinegar quality, ash content and radicalscavenging activity were found.

A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar / Masino, Francesca; F., Chinnici; A., Bendini; Montevecchi, Giuseppe; Antonelli, Andrea. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 106:1(2008), pp. 90-95. [10.1016/j.foodchem.2007.05.069]

A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar

MASINO, Francesca;MONTEVECCHI, Giuseppe;ANTONELLI, Andrea
2008

Abstract

Nineteen commercially available samples of aceto balsamico tradizionale (TBV, traditional balsamic vinegar) have been investigated, in order to study the relationships between their physical and chemical profiles and their sensory quality. Density, acidity, total phenols, furanic compounds, sugars, carboxylic acids and ABTS+ radical scavenging assay were measured. Sugars, density and dry matter positively influence vinegar quality, while other parameters, such as acetic acid, have a negative influence. In addition, radical scavenging activity was not only correlated with phenolic content, as expected, but also with some quality parameters.Also unexpected correlations between hydroxymethylfurfural and lactic acid and between vinegar quality, ash content and radicalscavenging activity were found.
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A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar / Masino, Francesca; F., Chinnici; A., Bendini; Montevecchi, Giuseppe; Antonelli, Andrea. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 106:1(2008), pp. 90-95. [10.1016/j.foodchem.2007.05.069]
Masino, Francesca; F., Chinnici; A., Bendini; Montevecchi, Giuseppe; Antonelli, Andrea
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/585012
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