Sensory analysis of traditional balsamic vinegars: current state and future perspectives

  • Federico Lemmetti UNIMORE Microbial Culture Collection, Department of Life Sciences, University of Modena e Reggio Emilia, Italy.
  • Lisa Solieri UNIMORE Microbial Culture Collection, Department of Life Sciences, University of Modena e Reggio Emilia, Italy.
  • Tommaso Bonciani UNIMORE Microbial Culture Collection, Department of Life Sciences, University of Modena e Reggio Emilia, Italy.
  • Gabriele Zanichelli UNIMORE Microbial Culture Collection, Department of Life Sciences, University of Modena e Reggio Emilia, Italy.
  • Paolo Giudici | paolo.giudici@unimore.it UNIMORE Microbial Culture Collection, Department of Life Sciences, University of Modena e Reggio Emilia, Italy.

Abstract

Quality evaluation of traditional balsamic vinegar (TBV) is primarily based on sensory analysis. For every TBV batch, official sensory panels give a final score, which determines its assessment into quality and price categories. Therefore, an effective and objective sensory analysis is a core aspect in TBV production and marketing and it should fulfill at least two conditions: i) the panelists have been properly trained on the TBV features; ii) the panelists have to be free from any psychological and physical conditions which might affect human judgments. Traditionally, a panel of trained members assesses the TBV sensory attributes evaluating visual, olfactory, gustatory and trigeminal features at the same time. The result is that visual appearance significantly affects the subsequent stages of the sensory analysis, and even the olfactory and gustatory sensations will greatly affect each other. The aim of this work was to review the procedures for the sensory analysis of TBV and to define a set of TBV attributes. A new assessment questionnaire has been proposed to establish the appropriate sensory vocabulary for a complete description of TBV sensory properties.

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Author Biography

Gabriele Zanichelli, UNIMORE Microbial Culture Collection, Department of Life Sciences, University of Modena e Reggio Emilia
Department of Life Sciences, graduate student
Published
2014-11-07
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Section
Reviews
Keywords:
questionnaire, interval scale, independence judgment, balsamic vinegar, sensory analysis.
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How to Cite
Lemmetti, F., Solieri, L., Bonciani, T., Zanichelli, G., & Giudici, P. (2014). Sensory analysis of traditional balsamic vinegars: current state and future perspectives. Acetic Acid Bacteria, 3(1). https://doi.org/10.4081/aab.2014.4619