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INDUSTRIE ALIMENTARI Vol. 55 no. 572 - October
Wine and balsamic vinegars: olfactory
and chemesthetic attributes; sensory active substances
A sensory analysis of vinegars, and in particular the Traditional Balsamic vinegar (Aceto Balsamico Tradizionale = ABT), is a complex task because ABT is a very aggressive product on to the mucous membranes and, to date, a dictionary of descriptors and associated reference standards do not exist. In this paper, the relevant literature has been organized in a coherent way. The information has been grouped according to the following topics: i) sensory analysis of ABT with the existing procedures; ii) the formation of a vocabulary of vinegar descriptors; ii) an annotated list of the main molecules found in vinegars and deemed potentially active on a sensory level; iv) a list of standard references for the main olfactory descriptors of vinegars.
20 - Exhibition review (CibusTec)