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1addressing the current state and future perspectives of traditional balsamic vinegars’ (TBVs) sensory analysis, we would like to contribute with our experience regarding sensory evaluation of certain products belonging to the balsamic family . 2 Balsamic vinegars (BVs), elaborated by blending concentrated and/or boiled grape must, wine vinegar and permitted additives, are by consequence much less expensive than TBVs and are rapidly emerging worldwide. At the time we started our research, scientific studies related to vinegar sensory evaluation were limited to wine, sherry and TBVs. Regarding the latter, sensory descriptors are individually assessed by specifically trained registered experts and a final score leading to qual ity ranking is calculated. As no such panels exist in Greece, we inves tigated the possibility to train wine experts and build up a panel for BV assessment. After a preliminary session, wine experts declared unavailable and unwilling to continue for obvious reasons. Our work continued with selection and training of novice assessors. Degree of motivation, commitment and strong liking for sour tastes were deter mining criteria in the recruitment of candidates that had to face the irritating pungency caused by the high content of acetic acid. A generic descriptive analysis designed to meet our needs was cho sen. 3 A pre-defined list of 34 descriptors that assembled terms from lit erature for all types of vinegar as well as attributes proposed by the wine experts, was initially provided. Standard sensory evaluation pro tocols 4,5

Contribution to the discussion of current state and future perspectives of sensory analysis of balsamic vinegars