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Sensorial Properties and Evaluation of Balsamic Vinegars

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Balsamic Vinegars

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Abstract

Sensory analysis is a very powerful and useful tool, offering significant contributions to the quality assessment of TBV. An essential prerequisite for the effectiveness and reliability of TBV sensory analysis is the establishment of procedures that maximise the independence of judgement of the panelists. Precise tasting procedures and clear evaluation questionnaires were implemented to ensure a reasonable degree of independence during sensory evaluation. The evaluation form proposed has an easy-to-use layout, differing from those currently used by the TBVMO and TBVRE Consortiums, but fulfilling the most recent directives regarding sensory analysis and formulated on a scientific basis. It applies clear, easily identifiable, and officially recognised terms (i.e. bitter, sweet, salty, astringent, and pungent) that have clear meanings shared by all panel members.

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Authors and Affiliations

  1. Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy

    Paolo Giudici & Federico Lemmetti

  2. Modena, Italy

    Stefano Mazza

Authors
  1. Paolo Giudici
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  2. Federico Lemmetti
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  3. Stefano Mazza
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Giudici, P., Lemmetti, F., Mazza, S. (2015). Sensorial Properties and Evaluation of Balsamic Vinegars. In: Balsamic Vinegars. Springer, Cham. https://doi.org/10.1007/978-3-319-13758-2_7

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