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
- Institución
- Pontificia Universidad Católica Argentina
- OAI Identificador
- oai:ucacris:123456789/15095
Ver los metadatos del registro completo
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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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13.070432 |