Artículo
Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix
Registro en:
10.1007/s11947-009-0235-6
Autor
Chirife, Jorge
Sansiñena, Marina Julia
Galmarini, Mara Virginia
Zamora, María Clara
Institución
Resumen
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