Analysis of Sensory data of Aceto Balsamico Tradizionale di Modena (ABTM) of different ageing by application of PARAFAC models.

Aceto Balsamico Tradizionale di Modena is a typical Italian food product of protected denomination of origin, obtained by alco- holic fermentation and acetic bio-oxidation of cooked musts, and it is aged for at least 12 years in series of wooden casks. The prod- uct suitable for marketing is quali\ufb01ed by sensory examination on the whole of 13 sensory parameters. In this study, a series of six casks for each of seven di\ufb00erent producers have been investigated by an expert Panel of eight judges, aiming at (i) assessing the degree of variability of the di\ufb00erent sensorial attributes with samples ageing, and (ii) evaluating the sim- ilarity/dissimilarity among the various parameters together with the degree of agreement of the panellists. Given the three-way nature of the data (samples \ub7 panellists \ub7 sensory attributes) the PARAFAC method has been used, and a satisfactory model was obtained, highlighting the e\ufb03cacy of three-way analysis in dealing with the di\ufb00erent sources of data variabil- ity, extracting the relevant information and displaying it in a simple and interpretable manner