Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by mid-infrared spectroscopy

Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage

“…The lack of complete clustering among the different sensory groups could be due to the uncertainty of sensory evaluation and the variability of the samples. Sensory science employs human senses as instruments of measures, consequently like any other instrument the performance of each panellist could be affected by systematic or random errors (i.e., uncertainty) that influence the panel agreement (Versari, Parpinello, Chinnici, & Meglioli, 2011). So further improvement on prediction could be based on better training of the taste panel in combination with the development of an improved/standardized protocol for meat assessment.…”

Novel 2D-NMR Approach for the Classification of Balsamic Vinegars of Modena

“…Different published works report studies that aim to study chemical-physical characteristics of BVMs and TBVMs, to establish a relationship with their production procedure, to characterize these products, and protect them from commercial fraud. − Usually assessments regarding the quality and the authenticity of balsamic vinegars are performed using organoleptic analysis and the measure of a considerable number of ordinary chemical-physical determinations, e.g., dry matter, density, total and volatile acid content. The results provided by these analyses have been occasionally used to classify balsamic vinegars, moreover they are often used, in association with other analytical data (i.e., mid-infrared spectroscopy), for the qualitative assessment and the prediction of sensory qualities. − …”

Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP

“…Sensory evaluation conducted by experts trained by the Control Committee of ABT is the most important assessment of ABT, because only those products scoring higher than a predefined standard may be sold; however, this evaluation has been subjected to minimal analysis. Evaluation scores provided by expert tasters have been used occasionally to classify ABT, but these are more frequently used to explain chemical data or to evaluate whether chemical analysis may replace sensory analysis by expert tasters …”

“…Evaluation scores provided by expert tasters have been used occasionally to classify ABT, 13 but these are more frequently used to explain chemical data 14,15 or to evaluate whether chemical analysis may replace sensory analysis by expert tasters. 16 The work of Giudici et al 17 provides the only examples in which useful descriptors for ABT sensory analysis were reported and standards were produced from white and red wines, despite these standards being very different in nature from the test product.…”