HPLC Determination of Organic Acids in Traditional Balsamic Vinegar of Reggio Emilia
Year: 2003
Type: article
Abstract: The major constituents of Traditional Balsamic Vinegar (TBV) of Reggio Emilia (including citric, malic, tartaric, lactic, acetic, gluconic, and succinic acids, fructose, and glucose) were quantified in a single HPLC run. A cation exchange column was used, and the analytes were quantified by the standard addition method. These conditions provided a reliable method, which was applied to twenty‐one samples. Glucose and fructose were the main constituents. Acid concentration showed a great variability, and it was characterized by the presence of gluconic acid. Except in one sample, acetic acid was the main constituent of this class of compounds.
Authors: D. Sanarico, S. Motta, L. Bertolini, A. Antonelli
Institution: University of Modena and Reggio Emilia
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2009747516