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Balsamic vinegars

Question 13.5 Why Does Balsamic Vinegar Have a Sweet Taste ... [Pg.175]

The word vinegar is derived from the French vin aigre meaning sour wine. Why, then, does balsamic vinegar have a sweet taste ... [Pg.175]

Cirlini, M., Caligiani, A., and Palla, G. (2009). Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegar. Food Chem. 112, 51-56. [Pg.159]

Consonni, R. and Cagliani, L. R. (2007). NMR relaxation data for quality characterization of Balsamic vinegar of Modena. Talanta 73,332-339. [Pg.159]

Consonni, R. and Gatti, A. (2004). 1H NMR studies on Italian Balsamic and Traditional Balsamic vinegars. ]. Agric. Food Chem. 52,3446-3450. [Pg.159]

Consonni, R., Cagliani, L. R., Benevelli, F., Spraul, M., Humpfer, E., and Stocchero, M. (2008c). NMR and chemometric methods A powerful combination for characterization of Balsamic and Traditional Balsamic vinegar of Modena. Anal. Chim. Acta 611, 31-40. [Pg.159]

SBSE appears to be particularly useful for the extraction of a variety of components from beverages and sauces. Applications have included coffee [144], soft drinks [150], orange juice [147], lemon-flavored beverages [146], wine [147,149,150], balsamic vinegar [150], and soy sauce [150],... [Pg.129]

Joint use of IRs (D/H the isotopic ratio 813C%o = 1000 x (R sample Rreference)/Rreference> calculated on the reference international standard), some elements (Na, Sr, V, Rb) and anions (nitrate, chloride) gave positive results also for distinguishing mute and concentrated musts used for balsamic vinegar production from three Italian regions. Canonic... [Pg.324]

Table 8.13 Percentages of correct re-attribution to the geographic area of origin of musts used for balsamic vinegar. Table 8.13 Percentages of correct re-attribution to the geographic area of origin of musts used for balsamic vinegar.
Figure 8.9 Plot of the canonic discriminant analysis carried out for mute and concentrated musts used for balsamic vinegar production from three Italian regions... Figure 8.9 Plot of the canonic discriminant analysis carried out for mute and concentrated musts used for balsamic vinegar production from three Italian regions...
Technological and Microbiological Aspects of Traditional Balsamic Vinegar and Their Influence on Quality and Sensorial Properties... [Pg.137]

Traditional balsamic vinegar of Modena Yes (should NOT be used) 50-100 % No No No... [Pg.142]

This alternative class of products belongs to the "balsamic vinegar of Modena" (BVM) group and has been legally recognized since 1965. Whereas TBV production is small scale and expensive, BVM is cheaper... [Pg.145]

See other pages where Balsamic vinegars is mentioned: [Pg.87]    [Pg.409]    [Pg.175]    [Pg.176]    [Pg.3]    [Pg.87]    [Pg.1675]    [Pg.87]    [Pg.97]    [Pg.141]    [Pg.141]    [Pg.143]    [Pg.409]    [Pg.271]    [Pg.138]    [Pg.138]    [Pg.139]    [Pg.139]    [Pg.139]    [Pg.140]    [Pg.141]    [Pg.141]    [Pg.142]    [Pg.142]    [Pg.142]    [Pg.144]    [Pg.144]    [Pg.145]    [Pg.146]    [Pg.147]   
See also in sourсe #XX -- [ Pg.1675 ]

See also in sourсe #XX -- [ Pg.671 , Pg.672 , Pg.673 , Pg.674 , Pg.675 ]

See also in sourсe #XX -- [ Pg.58 , Pg.62 ]



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Aging, balsamic vinegar

Balsam

Balsamic

Balsamic vinegars of Modena

Commercial balsamic vinegar

Traditional balsamic vinegar

Traditional balsamic vinegar fermentation

Traditional balsamic vinegar production process

Traditional balsamic vinegar sugars

Traditional balsamic vinegars of Modena

Vinegar

Vinegar balsamic, sweetness

Why Does Balsamic Vinegar Have a Sweet Taste

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