Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix

Autores
Chirife, Jorge; Sansiñena, Marina Julia; Galmarini, Mara Virginia; Zamora, María Clara
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Sansiñena, Marina Julia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
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
Fuente
Food Bioprocess Technol. 2009, 4
Materia
ANALISIS SENSORIAL
ACIDO ACETICO
AZUCARES
ACETO BALSÁMICO
FISICOQUIMICA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/15095
Acceder
id RIUCA_0d2387df3243ece42121b39fd891e888
oai_identifier_str oai:ucacris:123456789/15095
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brixChirife, JorgeSansiñena, Marina JuliaGalmarini, Mara VirginiaZamora, María ClaraANALISIS SENSORIALACIDO ACETICOAZUCARESACETO BALSÁMICOFISICOQUIMICAFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Sansiñena, Marina Julia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAbstract: 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 aSpringer2009info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/1509510.1007/s11947-009-0235-6Chirife, 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/123456789/15095Food Bioprocess Technol. 2009, 4reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:58:51Zoai:ucacris:123456789/15095instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:58:52.046Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
title Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
spellingShingle Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
Chirife, Jorge
ANALISIS SENSORIAL
ACIDO ACETICO
AZUCARES
ACETO BALSÁMICO
FISICOQUIMICA
title_short Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
title_full Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
title_fullStr Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
title_full_unstemmed Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
title_sort Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
dc.creator.none.fl_str_mv Chirife, Jorge
Sansiñena, Marina Julia
Galmarini, Mara Virginia
Zamora, María Clara
author Chirife, Jorge
author_facet Chirife, Jorge
Sansiñena, Marina Julia
Galmarini, Mara Virginia
Zamora, María Clara
author_role author
author2 Sansiñena, Marina Julia
Galmarini, Mara Virginia
Zamora, María Clara
author2_role author
author
author
dc.subject.none.fl_str_mv ANALISIS SENSORIAL
ACIDO ACETICO
AZUCARES
ACETO BALSÁMICO
FISICOQUIMICA
topic ANALISIS SENSORIAL
ACIDO ACETICO
AZUCARES
ACETO BALSÁMICO
FISICOQUIMICA
dc.description.none.fl_txt_mv Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Sansiñena, Marina Julia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
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
description Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
publishDate 2009
dc.date.none.fl_str_mv 2009
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/15095
10.1007/s11947-009-0235-6
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
url https://repositorio.uca.edu.ar/handle/123456789/15095
identifier_str_mv 10.1007/s11947-009-0235-6
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
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Food Bioprocess Technol. 2009, 4
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 12.982451

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