Development of new analytical methods for the characterization, authentication and quality evaluation of balsamic vinegar of Modena

Balsamic vinegar of Modena (BVM) is a typical Italian product. The legislation about the production of this particular vinegar is very recent (2007), for this reason it is necessary to improve the information about BVM in order to safeguard the product. In this work, sugars and sugar acetates, obtained from a reaction between sugar and acetic acid, were characterized and determined by HR-NMR and GC/MS techniques, in order to better understand the chemical modifications occurring during maturation and ageing of BVM. For the authentication and the quality evaluation of BVM, the determination of caramel added to the vinegar as colorant has been studied by TLC, UV-Visible, HPLC/UV/ESI/MS and NMR techniques. The determination of the aromatic profile of BVM was also studied by SPME-GC/MS technique, in order to determine the possible addition of flavours, improving, also in this way, the quality control of the product.