Analysis of sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models

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• 作者：Marina Cocchi ; Rasmus Bro ; Caterina Durante ; Daniela Manzini ; Andrea Marchetti ; Francesco Saccani ; Simona Sighinolfi and Alessandro Ulrici
• 关键词：Three-way PCA ; PARAFAC ; ABTM ; Vinegar ; Sensory analysis ; Typical products
• 刊名：Food Quality and Preference
• 出版年：2006
• 出版时间：September 2006
• 年：2006
• 卷：17
• 期：6
• 页码：419-428
• 全文大小：307 K

文摘

Aceto Balsamico Tradizionale di Modena is a typical Italian food product of protected denomination of origin, obtained by alcoholic fermentation and acetic bio-oxidation of cooked musts, and it is aged for at least 12 years in series of wooden casks. The product suitable for marketing is qualified by sensory examination on the whole of 13 sensory parameters.

In this study, a series of six casks for each of seven different producers have been investigated by an expert Panel of eight judges, aiming at (i) assessing the degree of variability of the different sensorial attributes with samples ageing, and (ii) evaluating the similarity/dissimilarity among the various parameters together with the degree of agreement of the panellists.

Given the three-way nature of the data (samples × panellists × sensory attributes) the PARAFAC method has been used, and a satisfactory model was obtained, highlighting the efficacy of three-way analysis in dealing with the different sources of data variability, extracting the relevant information and displaying it in a simple and interpretable manner.