Dipartimento di Scienze Agrarie, Forestali ed Alimentari, Università degli Studi di Torino, Via L. da Vinci 44, I-10095, Grugliasco, Torino, Italy.
J Sci Food Agric. 2013 Dec;93(15):3737-42. doi: 10.1002/jsfa.6219. Epub 2013 Jun 26.
Aceto Balsamico Tradizionale (ABT) is a typical Italian vinegar available in two different forms: Aceto Balsamico Tradizionale di Modena DOP (ABTM) and Aceto Balsamico Tradizionale di Reggio Emilia DOP (ABTRE). ABT is obtained by alcoholic fermentation and acetic bio-oxidation of cooked grape must and aged at least 12 years in wooden casks and is known and sold around the world. Despite this widespread recognition, data on sensory characteristics of these products are very scarce. Therefore a descriptive analysis was conducted to define a lexicon for the ABT sensory profile and to create a simple, stable and reproducible synthetic ABT for training panellists.
A lexicon of 20 sensory parameters was defined and validated and a synthetic ABT was prepared as standard reference. Simple standards for panellist training were also defined and the sensory profiles of ABTM and ABTRE were obtained.
The obtained results confirm that descriptive analysis can be used for the sensory characterisation of ABT and that the sensory profiles of ABTM and ABTRE are very different. Furthermore, the results demonstrate that a lexicon and proper standard references are essential for describing the sensory qualities of ABT both for technical purposes and to protect the product from commercial fraud.
意大利传统香脂醋（ABT）有两种不同的形式：摩德纳传统香脂醋（ABTM）和雷焦艾米利亚传统香脂醋（ABTRE）。ABT 通过对熟葡萄汁进行酒精发酵和醋酸生物氧化制成，在木桶中陈酿至少 12 年，在世界各地广为人知并销售。尽管如此，关于这些产品感官特征的数据却非常有限。因此，进行了描述性分析，以定义 ABT 感官特征的词汇，并为培训评价员创建简单、稳定且可重复的合成 ABT。
定义并验证了一个包含 20 个感官参数的词汇，并制备了合成 ABT 作为标准参考。还为评价员培训制定了简单的标准，并获得了 ABTM 和 ABTRE 的感官特征。
研究结果证实，描述性分析可用于 ABT 的感官特征分析，ABTM 和 ABTRE 的感官特征差异很大。此外，结果表明，词汇和适当的标准参考对于描述 ABT 的感官品质至关重要，无论是出于技术目的还是为了防止产品受到商业欺诈。
