| dc.creator | Chirife, Jorge | |
| dc.creator | Sansiñena, Marina Julia | |
| dc.creator | Galmarini, Mara Virginia | |
| dc.creator | Zamora, María Clara | |
| dc.date | 2022-09-26T13:58:40Z | |
| dc.date | 2022-09-26T13:58:40Z | |
| dc.date | 2009 | |
| dc.identifier | 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.identifier | https://repositorio.uca.edu.ar/handle/123456789/15095 | |
| dc.identifier | 10.1007/s11947-009-0235-6 | |
| dc.description | 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 | |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | Springer | |
| dc.rights | Acceso abierto | |
| dc.rights | http://creativecommons.org/licenses/by-nc-sa/4.0/ | |
| dc.source | Food Bioprocess Technol. 2009, 4 | |
| dc.subject | ANALISIS SENSORIAL | |
| dc.subject | ACIDO ACETICO | |
| dc.subject | AZUCARES | |
| dc.subject | ACETO BALSÁMICO | |
| dc.subject | FISICOQUIMICA | |
| dc.title | Physicochemical changes and sensory characterization of a balsamic vinegar dressing at different °brix | |
| dc.type | Artículo | |
