Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis

Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method

“…Chinese black vinegar, which is an inky black colour and possesses a complex malty flavour, is an aged fermented product made from rice, wheat, millet, sorghum, or a combination thereof. Many medicinal components that are good for health have been reported in vinegar, such as carbohydrates (Johnston, Kim, & Buller, 2004;Leeman, Ostman, & Bjorck, 2005;Liljeberg & Bjorck, 1998), organic acids (acetic, formic, lactic, malic, citric, succinic, and tartaric) (Cocchia et al, 2006;Fushimi et al, 2006), alcohols and polyols (ethanol, acetoin, 2,3-butanediol and hydroxymethylfurfural), amino acids and peptides, and volatile substances (ethyl acetate). Many remedies and treatments have been ascribed to vinegar, and great effort has been focused on identifying the functional components in vinegars and their reaction mechanisms (Sakanaka & Ishihara, 2008;Verzelloni, Tagliazucchi, & Conte, 2007;Xu, Tao, & Ao, 2007).…”

The Balsamic Family

“…Other minor sugars have been detected in TBV. Expressed in g/kg they were identified as follows: xylose 0.11-0.39; ribose 0.078-0.429; rhamnose 0.061-0.195; galactose 0.136-0.388; mannose 0.41-1.46; arabinose 0.33-1.00; and sucrose 0.46-6.84 (Cocchi et al 2006). …”

“…This new taste seems to better match consumer preferences and is favoured by professional tasting panels who award sweeter vinegars with higher sensory scores. The relationship between composition, maturing time, and sensorial properties of TBV has recently been investigated by various authors, applying a statistical approach to the data (Chinnici et al 2003;Cocchi et al 2002Cocchi et al , 2006Plessi et al 2006;Sanarico et al 2002;Giordano et al 2003;Masino et al 2008). Unfortunately, different conclusions were reached and the relationship between age, composition, and sensorial properties remains an intriguing unresolved question.…”

Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality

“…While it ages over decades and gradually evaporates under seasonal temperature and relative humidity, the vinegar is transferred to successively smaller casks becoming sweet, concentrated, flavoured and viscous. Time plays a central role in the overall production of TBV, requiring a legal minimum for the aging period of 12 to 25 years at least, which promotes profound changes in composition (Plessi, Monzani, & Coppini, 1988;Cocchi et al, 2006), volatile compounds (Duran Guerrero, Chinnici, Natali, Natera Marin, & Riponi, 2008, rheological (Falcone, Chillo, Giudici, & Del Nobile, 2007 and sensory properties (Giudici, Falcone, Scacco, & Lanza, 2009). The classes of the major components in TBV include glucose, fructose, acetic, gluconic, malic, tartaric, and succinic acids.…”