title: Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP.
abstract: BACKGROUND
  Aceto Balsamico Tradizionale (ABT) is a typical Italian vinegar available in two different forms: Aceto Balsamico Tradizionale di Modena DOP (ABTM) and Aceto Balsamico Tradizionale di Reggio Emilia DOP (ABTRE). ABT is obtained by alcoholic fermentation and acetic bio-oxidation of cooked grape must and aged at least 12 years in wooden casks and is known and sold around the world. Despite this widespread recognition, data on sensory characteristics of these products are very scarce. Therefore a descriptive analysis was conducted to define a lexicon for the ABT sensory profile and to create a simple, stable and reproducible synthetic ABT for training panellists.
  
  
  RESULTS
  A lexicon of 20 sensory parameters was defined and validated and a synthetic ABT was prepared as standard reference. Simple standards for panellist training were also defined and the sensory profiles of ABTM and ABTRE were obtained.
  
  
  CONCLUSIONS
  The obtained results confirm that descriptive analysis can be used for the sensory characterisation of ABT and that the sensory profiles of ABTM and ABTRE are very different. Furthermore, the results demonstrate that a lexicon and proper standard references are essential for describing the sensory qualities of ABT both for technical purposes and to protect the product from commercial fraud.
authors: Dipartimento di Scienze Agrarie, Forestali ed Alimentari, Università degli Studi di Torino, Via L. da Vinci 44, I-10095, Grugliasco, Torino, Italy.
authors: Giuseppe
authors: G
authors: Zeppa
authors: Mario
authors: M
authors: Gambigliani Zoccoli
authors: Enrico
authors: E
authors: Nasi
authors: Giovanni
authors: G
authors: Masini
authors: Giuseppe
authors: G
authors: Meglioli
authors: Matteo
authors: M
authors: Zappino
mesh_terms: D019342:Acetic Acid / Q000032:analysis*; D000328:Adult; D003296:Cooking; D005260:Female; D005285:Fermentation; D005504:Food Analysis / Q000379:methods*; D005638:Fruit; D006801:Humans; D007558:Italy; D008297:Male; D010084:Oxidation-Reduction; D012016:Reference Values; D013649:Taste; D027843:Vitis; D014934:Wood
chemical_list: D019342:Acetic Acid
keywords: Aceto Balsamico Tradizionale; cooked must; descriptive analysis; sensory analysis; vinegar