Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Masino, F.; Chinnici, F.; Franchini, G.C.; Ulrici, A.; Antonelli A. (2005) A study of the relationshipsamong acidity, sugar and furanic compound concentrations in set of casks for AcetoBalsamico Tradizionale of Reggio Emilia by multivariate techniques. Food Chem., 92, 673-9.‘‘Aceto Balsamico Tradizionale’’ (ABT) is gaining increasing attention due to its peculiar characteristics, notonly within the production area. A first approach to understanding the complex ageing process was performed bystudying ABT furanic compounds, quantified by HPLC: hydroxymethylfurfural, furoic acid, furfural, and 5-acetoxymethylfurfural. Also, other parameters, expressing the acidic and sugar contents, were quantified.Furanic compounds arise during the must concentration process. Moreover, they tend to rise on ageing, as a consequenceof the water loss during the process. However, due to the great reactivity of these substances, whichrapidly evolve into other compounds, differences in the accumulation kinetics are likely.While the separate analyses of the single variables did not lead to any significant contribution in the understandingof the phenomena involved in the product transformation, PCA showed a common trend on ageing for all thestudied sets.2. Masino, F.; Chinnici, Bendini, A.; Montevecchi, G.; Antonelli A. (2008) A study on relationshipsamong chemical, physical, and qualitative assessment in TBV. Food Chem., 106, 90-95.Nineteen commercially available samples of aceto balsamico tradizionale have been investigated, in order tostudy the relationships between their physical and chemical profiles and their sensory quality. Density, acidity,total phenols, furanic compounds, sugars, carboxylic acids and ABTS + radical scavenging assay were measured.Sugars, density and dry matter positively influence vinegar quality, while other parameters, such as acetic acid,have a negative influence. In addition, radical scavenging activity was not only correlated with phenolic content,as expected, but also with some quality parameters.Also unexpected correlations between HMF and lactic acid and between vinegar quality, ash content and radicalscavenging activity were found.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it248