A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar
Open accessAbstract
Nineteen commercially available samples of aceto balsamico tradizionale (TBV, traditional balsamic vinegar) have been investigated, in order to study the relationships between their physical and chemical profiles and their sensory quality. Density, acidity, total phenols, furanic compounds, sugars, carboxylic acids and ABTS·+ radical scavenging assay were measured. Sugars, density and dry matter positively influence vinegar quality, while other parameters, such as acetic acid, have a negative influence. In addition, radical scavenging activity was not only correlated with phenolic content, as expected, but also with some quality parameters. Also unexpected correlations between hydroxymethylfurfural and lactic acid and between vinegar quality, ash content and radical scavenging activity were found.
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In the present study, bioactive properties of analysed vinegars were lower than those obtained by Ozturk et al. [11] and similar to those reported by Masino et al. [33].
“In the present study, bioactive properties of analysed vinegars were lower than those obtained by Ozturk et al. [11] and similar to those reported by Masino et al. [33].”
From Physicochemical Characteristics of Vinegar from Banana Peels and Commercial Vinegars before and after In Vitro Digestion (2021) · cites this paper as Masino et al. [33]
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- Authors
- Masino, F., Chinnici, F., Bendini, A., Montevecchi, G., & Antonelli, A.
- Affiliations
- University of Modena and Reggio Emilia (IT)
- University of Bologna (IT)
- Azienda-Unita' Sanitaria Locale Di Cesena (IT)
- Corresponding author
- Antonelli, Andrea
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2008-01
- Volume
- 106
- Issue
- 1
- Pages
- 90-95
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2151887797
- Cited by
- 76
- References
- 0
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 4 · 2022: 3 · 2021: 7 · 2020: 5 · 2019: 3 · 2018: 3 · 2017: 6 · 2016: 3 · 2015: 7 · 2014: 5 · 2013: 10 · 2012: 5
- FWCI
- 5.42
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Food Chemistry (publishedVersion)
- Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna) (submittedVersion)
- IRIS UNIMORE (University of Modena and Reggio Emilia) (submittedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- traditional balsamic vinegar, sensory quality, chemical composition, physical properties, total phenolic content, furanic compounds, 5-hydroxymethylfurfural, sugar, carboxylic acids, acetic acid, density, free radical scavenging, antioxidant activity, ash content, lactic acid
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