Chemometric studies of vinegars from different raw materials and processes of production

J Agric Food Chem. 2003 May 21;51(11):3345-51. doi: 10.1021/jf021180u.


The phenolic composition, aroma compounds, and organic acid content of 83 vinegars have been determined. Multivariate analysis techniques have been used to classify these vinegar samples according to raw material (white wine, red wine, apple, honey, alcohol, balsamic, and malt) and production process (with and without aging in wood). Cluster analysis grouped the samples according to production process. Only apple and balsamic vinegars were separated from wine vinegars. Alcohol, honey, and malt vinegars were grouped with no aged wine vinegars. Linear discriminate analysis allowed a 88% differentiation according to raw material and 100% according to aging in wood. Besides, from the results obtained, a major role of the volatile compounds in the differentiation of the vinegar samples according to their aging period in wood can be seen.

MeSH terms

  • Acetic Acid / chemistry*
  • Alcohols
  • Edible Grain
  • Food Handling / methods*
  • Fruit
  • Honey
  • Malus
  • Odorants / analysis
  • Phenols / analysis
  • Time Factors
  • Volatilization
  • Wine
  • Wood


  • Alcohols
  • Phenols
  • Acetic Acid