Balsamic vinegar and creams – Protocol – How we test


HOW WE TEST

Balsam vinegars and creams

We tested 17 balsamic vinegars from Modena and 8 creams based on balsamic vinegar from Modena. These are references sold in supermarkets or organic stores, national brands, distributors or hard discounters, both organic and conventional. Physico-chemical, sensory and authenticity analyzes were carried out. The list of ingredients and information on the packaging was also reviewed.

Tasting

A group of 10 experts were asked to blind taste creams and balsamic vinegar of Modena. The criteria that are evaluated are visual qualities such as color and clarity, olfactory qualities and taste qualities such as the persistence of each product in the mouth.

Physico-chemical properties

The following parameters were measured: density, acidity, dry matter, ash, reducing sugars, alcoholic strength, viscosity, presence of sulfites, hydroxymethylfurfural (HMF) content.

Compliance with the content stated in the IGP and PDO specifications has been confirmed for balsamic vinegars of Modena.

There are no regulatory parameters for balsamic creams.

Studying labeling information

The list of ingredients was reviewed to note the quality of the ingredients used, especially the use of boiled or concentrated must, additives or other ingredients added to the traditional recipe. Furthermore, the claims on the packaging are recorded and verified.

Authenticity

European legislation dictates that authentic wine vinegar must not contain acetic acid obtained from petroleum derivatives or wood pyrolysis (synthetic acetic acid). The addition of acetic acid of chemical origin is the most common fraud in the production of balsamic vinegar from Modena. The verification of the origin of the acetic acid used was carried out in balsamic vinegars in Modena.



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