INVESTIGADORES
SANSINENA Marina Julia
artículos
Título:
PHYSICOCHEMICAL CHANGES AND SENSORY CHARACTERIZATION OF A BALSAMIC VINEGAR DRESSING AT DIFFERENT °BRIX
Autor/es:
J. CHIRIFE, M. SANSINENA, M. GALMARINI, M.C. ZAMORA
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Año: 2009 p. 1 - 7
ISSN:
1935-5130
Resumen:
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 dressing to be used with cold meats, cheeses,
and desserts.