Assortment of vinegar of supermarkets in Iasi: Qualitative assessment according to EU standards
2010
Beceanu, D., University of Agricultural Sciences and Veterinary Medicine, Iasi (Romania) | Anghel, R. M.
We studied a number of 14 samples representing common (regular) vinegars from different sources and aromatic vinegars produced by traditional companies: from wine, five assortments (one with pepper, two with herbs, one from fermentation and a common one), two assortments from cider (France), one assortment from apples, one assortment from alcohol, one assortment from rice (Japan) and three assortments of balsamic vinegar (from Modena, Colavita - Italy and Kalamata - Greece). They were analyzed in terms of density, total dry extract, ashes (mineral content), total acidity (expressed in acetic acid) and colour. In parallel, we effectuated complex qualitative determinations according to the existing standard norms. Vinegars analyzed can be grouped into three distinct categories, depending on the content in the extract, respectively ash (mineral): products with low extract and high acetic; products with acetic degree between 6 and 8, with significant content in extract and mineral in large quantity (balsamic and flavored); products with acetic lower grade, with extracts and mineral relatively low content (apple vinegar/cider) or upper limit (Kalamata balsamic vinegar and rice vinegar). A low mineral content might be associated with a less credible natural quality.
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