Abstract
The molecular structure of Traditional Balsamic Vinegar (TBV) undergoes shear-induced and time-dependent jamming transitions due to the high solute concentration and self-assembling phenomena of high molecular size melanoidins with very-long relaxation times (12 years at least or more than 25). The purpose of this work was to perform a descriptive and quantitativeevaluation of relationships between rheological properties, vinegar composition, and perceptual assessment of sensory properties according to the official sensory procedure. With this aim, vinegars having quality traits matching legal requirements for the PDO designation were analyzed for their reducing sugars (glucose and fructose), volatile acidity, fixed acidity, pH, Brix degree, and density as well as for their flow behaviour and dynamic viscosity over a wide range of shear rates. Results showed that flow behaviour of TBV was affected by jamming properties over wide-scale ranges of shear rate producing flow instability below a shear rate of 60s-1. Homogeneous, continuous flow was found at medium-high shear rates with thickening and/or thinning traits. A common onset for the structure scaling was mathematically estimated to occur close to when the density was 1.32 gmL-1. Comparative analysis of rheological, compositional and sensory properties suggested that the colloidal jamming of the vinegar melanoidins dominated the total olfactive and gustative stimuli, and determined the classification of the vinegars that had a higher dynamic viscosity but more homogeneous flow as being of the highest commercial quality category. A robust statistical model was proposed encoding for the top-down decision-making process for quality assignment according to the official sensory procedure, using composition and flow properties as predictor variables.
Highlights
Traditional Balsamic Vinegar (TVB) of Modena (TBVM) and Traditional Balsamic Vinegar of Reggio Emilia (TBVRE) are two high-value Italian aged vinegars produced in the Modena and Reggio Emilia provinces, for which the European Council has granted PDO status, i.e. protected geographical origin and designation (Gazzetta Ufficiale della Repubblica Italiana 124/2000; Regulation EC 813/2000)
In this work a trained panel composed of five members from the official list of “ABTRE expert tasters” registered in the Chamber of Commerce of Reggio Emilia was asked to analyse more than one thousand TBVRE vinegars for their visual, gustatory and tasting traits according to the official sensory procedure as well as for ranking them on the basis of their perceptual intensity
The molecular size and molecular size distribution as well as the self-assembling and jamming properties of melanoidins present in long-aged traditional balsamic vinegars were discussed in previous works (Falcone & Giudici, 2008; Falcone et al, 2012)
Summary
Traditional Balsamic Vinegar (TVB) of Modena (TBVM) and Traditional Balsamic Vinegar of Reggio Emilia (TBVRE) are two high-value Italian aged vinegars produced in the Modena and Reggio Emilia provinces (northern Italy), for which the European Council has granted PDO status, i.e. protected geographical origin and designation (Gazzetta Ufficiale della Repubblica Italiana 124/2000; Regulation EC 813/2000). These artisanal products were only available to Italians on higher incomes, but both TBVs are gaining worldwide great recognition for their sensorial, nutritional, health properties (Tagliazucchi, Verzelloni, & Conte, 2010; Lemmetti, Falcone, & Giudici, 2013; Lemmetti, Solieri, Bonciani, Zanichelli, & Giudici, 2014). The personal ability of trained judges to classify vinegars according to their sensing and perceptual assessment of vinegar properties is first to develop a codified concept of the visual, taste, olfactory, and trigeminal properties They are required to evaluate such vinegar properties in an independent way under a series of mechanical stimuli the most of which arise into the mouth before, during and after swallowing. The purpose of this work was to perform a descriptive and quantitative evaluation of relationships between rheological properties, vinegar composition, and perceptual assessment according to the official taste procedure
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