The potential of NMR spectroscopy vs chemical and separation techniques: the case of balsamic vinegar analysis

Lalou, S., Kontogianni, V. G., Tsiafoulis, C. G., Gerothanassis, I. P., Tsimidou, M. Z.

Abstract

The official control of balsamic vinegars (BV) is limited to basic physicochemical properties such as total acidity and total reducing sugar content. High performance liquid chromatography (HPLC) is the recommended method for the determination of sugars, organic acids and 5- hydroxy-methyl-2-furfuraldehyde, a potential quality criterion. Nuclear magnetic resonance spectroscopy (NMR) is a powerful tool for monitoring food quality due to its high reproducibility and sensitivity. In the present study, the potential of NMR in BV analysis was investigated for future applications in the official control of BV.

Keywords

balsamic vinegar, NMR, HPLC, HMF, analysis

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TC23 - Metrology in Food and Nutrition

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