HPLC Determination of Organic Acids in Traditional Balsamic Vinegar of Reggio Emilia

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.

Keywords:

• TBV
• Vinegar
• Acids
• Aceto balsamico tradizionale
• Ion exchange HPLC

Acknowledgments

The authors are sincerely grateful to the “Consorzio tra i Produttori dell'Aceto Balsamico Tradizionale di Reggio Emilia” for the sample supply, and to Dr. Giovanni Masini for product advice.