Aceto Balsamico Tradizionale Modena

Control over TBV and its reputation is protected by the constitution of local associations of producers and experts in the field, usually called Consortia. The aim of these Consortia is to promote the culture of TBV and to survey their production and distribution. There are now four active Consortia in both of the interested cities—Modena and Reggio Emilia— with the same purpose and functions. For the TBV of Modena, these are Consorzio Produttori Aceto Balsamico Tradizionale di Modena, Consorzio... 

Cocchi, M., Lambertini, P., Manzini, D., Marchetti, A., and Ulrici, A. (2002). Determination of carboxylic acids in vinegars and in Aceto Balsamico Tradizionale di Modena by HPLC and GC methods. J. Agric. Food Chem. 50, 5255-5261. 

M. Cocchi, C. Durante, A. Marchetti, C. Armanino, M. Casale, Characterization and discrimination of different aged Aceto balsamico tradizionale di modena products by head space mass spectrometry and chemometrics. Anal. Chimica Acta 589, 96-104 (2007)... 

Cocchi M, Durante C, Grandi M, Manzini D, Marchetti A. Three-way principal component analysis of the volatile fraction by HS-SPME/GC of aceto balsamico tradizionale of Modena. Talanta 2008 74 547-54. 

Classification of Aceto Balsamico Tradizionale di Modena of different ageing and inspection of producers similarity/ dissimilarity Sensory analysis and HS-MS PARAFAC i+PCA and LDA) [54]... 

Cocchi M, Bro R, Durante C, Manzini D, Marchetti A, Saccani F, et al. Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models. Food Qual Prefer 2006 17 419-28. 

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