Influence of composition on the traditional Balsamic Vinegar quality

Traditional Balsamic Vinegar (tBV) is obtained by fermentation and ageing of cooked must from Modena and reggio emilia typical grapes. Its commercial classification is based on some chemical-physical determinations and on sensory analysis by a skilled and trained panel. In this study, several determinations (total acidity, ph, density, °Brix, ashes, organic acids, sugars, furanic compounds, and sensory analysis) were carried out on nineteen tBVs of different commercial classes, with the aim of evaluating the role of different parameters on the qualitative profile of the product. Finally, the radical scavenging activity was also determined. statistical elaboration of data revealed that many parameters, such as sugars, density, dry matter, etc., directly influence vinegar quality, while others (acetic acid) have a negative influence. In addition interesting correlations showed that ash, total polyphenol and radical scavenging activity are possible indexes of vinegar quality. unexpected correlations between 5-(hydroxymethyl)-2-furaldehyde (hMF) and lactic acid was found and an explanation was proposed.