Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP

Journal of the Science of Food and Agriculture

Volumn 93, Issue 15, 2013, Pages 3737-3742

  Zeppa, Giuseppe ^a   Gambigliani Zoccoli, Mario ^b,c   Nasi, Enrico ^b,c   Masini, Giovanni ^d   Meglioli, Giuseppe ^d   Zappino, Matteo ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b Associazione Esperti Degustatori Aceto Balsamico Tradizionale di Modena DOP   (Italy)

^c Consorzio Produttori Antiche Acetaie Aceto Balsamico Tradizionale di Modena DOP ^*  (Italy)

^d Consorzio Tutela Aceto Balsamico Tradizionale di Reggio Emilia ^*  (Italy)

Author keywords

Aceto Balsamico Tradizionale; Cooked must; Descriptive analysis; Sensory analysis; Vinegar

Indexed keywords

EMILIA; VITACEAE;

ACETIC ACID; VINEGAR;

ACETO BALSAMICO TRADIZIONALE; ADULT; ARTICLE; COOKED MUST; COOKING; DESCRIPTIVE ANALYSIS; EVALUATION STUDY; FEMALE; FERMENTATION; FOOD ANALYSIS; FRUIT; HUMAN; ITALY; MALE; METHODOLOGY; OXIDATION REDUCTION REACTION; REFERENCE VALUE; SENSORY ANALYSIS; TASTE; VITIS; WOOD;

ACETO BALSAMICO TRADIZIONALE; COOKED MUST; DESCRIPTIVE ANALYSIS; SENSORY ANALYSIS; VINEGAR;

ACETIC ACID; ADULT; COOKING; FEMALE; FERMENTATION; FOOD ANALYSIS; FRUIT; HUMANS; ITALY; MALE; OXIDATION-REDUCTION; REFERENCE VALUES; TASTE; VITIS; WOOD;

EID: 84887015955     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6219     Document Type: Article

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