Chemometric analysis and volatile compounds of traditional balsamic vinegars from Modena

Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS)

“…Several authors have previously studied the volatile fraction of these premium quality vinegars Chinnici et al, 2009;Del Signore, 2001;Natera Marín, Castro Mejías, García Moreno, García Rowe, & García Barroso, 2002;Pizarro, Esteban-Diéz, Sáenz-González, & González-Sáiz, 2008). When dealing with volatile compounds, gas chromatography is the most widely employed technique and the extraction procedure is a crucial step.…”

Extraction and identification by GC-MS of phenolic acids in traditional balsamic vinegar from Modena

“…Volatile compounds (Del Signore, 2001), organic acids (Cocchi et al, 2002), amino acids (Chiavaro et al, 1998) and trace elements (Del Signore et al, 1998) have already been studied, but these substances do not account for every characteristic specific to this kind of vinegar. Thus it was necessary to thoroughly investigate the composition of this product, identifying other substances responsible for this vinegar's characteristics in order to determine their concentration.…”

The Balsamic Family

“…This makes it difficult to compare data from different authors, laboratories, and procedures. In a quantitative and qualitative study of the volatile compounds in several kinds of vinegar, BV and TBV were found to contain various compounds including aldehydes, ketones, alcohols, and esters (Zeppa et al 2002;Natera et al 2003) A quantitative measurement of volatile compounds was used to group and discriminate vinegars of different origins (Del Signore 2001). Among the alcohol varieties, ethanol and 2-propanol were found in relatively high concentrations in common vinegars, while 1-propanol, isobutyl alcohol, isoamyl alcohol, and 1-hexanol were more common in BV.…”