Quality evaluation of traditional balsamic vinegar (TBV) is primarily based on sensory analysis. For every TBV batch, official sensory panels give a final score, which determines its assessment into quality and price categories. Therefore, an effective and objective sensory analysis is a core aspect in TBV production and marketing and it should fulfill at least two conditions: i) the panelists have been properly trained on the TBV features; ii) the panelists have to be free from any psychological and physical conditions which might affect human judgments. Traditionally, a panel of trained members assesses the TBV sensory attributes evaluating visual, olfactory, gustatory and trigeminal features at the same time. The result is that visual appearance significantly affects the subsequent stages of the sensory analysis, and even the olfactory and gustatory sensations will greatly affect each other. The aim of this work was to review the procedures for the sensory analysis of TBV and to define a set of TBV attributes. A new assessment questionnaire has been proposed to establish the appropriate sensory vocabulary for a complete description of TBV sensory properties.
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