the library

Balsamic vinegar

Savory & ferment· ferment vinegar

Every one of its 18 compounds carries a paper the library can cite.

• protocatechuic acidtasteacidMeasured in 3 of 338 ingredients.cite

  3.48 ± 1.00 mg/L in plain-priced balsamic vinegars of Modena — Kašpar et al. 2022, Molecules (Table 2, row 'Protocatechuic acid', column 'BVM')
• acetic acidtasteacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite

  2.20-2.26 relative-abundance units across the three IGP samples -- and 2.20-2.33 across ALL SIX samples including the non-IGP ones, so this compound does not distinguish IGP balsamic from anything else in the table — Pinu et al. 2016, Metabolites (Table 2 (Relative abundance of volatile metabolites in commercial balsamic vinegars), Volatile acids block, row 'Acetic acid', columns 'D', 'M1', 'L' (the three IGP-certified samples))
• benzyl alcoholaromaalcoholreads as faint aromatic odor (PubChem)Measured in 17 of 338 ingredients.cite

  0.13-0.22 relative-abundance units across the three IGP samples — Pinu et al. 2016, Metabolites (Table 2, Higher alcohols block, row 'Benzyl alcohol', columns 'D', 'M1', 'L')
• gallic acidtasteacidMeasured in 5 of 338 ingredients.cite

  12.56 ± 0.86, the largest value in the whole 23-product table for this acid; a second named IGP-labelled product corroborating the same compound — Liu et al. 2019, Antioxidants (Table 3 (Main phenolic compounds and their contents in 23 fruit vinegars), row 21 'Balsamic vinegar of Modena (Galletti)', column 'Gallic Acid')
• pyrogalloltasteMeasured in 1 of 338 ingredients.cite

  0.15-0.73 relative-abundance units across the three IGP samples — Pinu et al. 2016, Metabolites (Table 2, Higher alcohols block, row '1,2,3-Benzenetriol', columns 'D', 'M1', 'L')
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  4.10-5.55 relative-abundance units across the three IGP samples -- the largest higher alcohol reported in the table for these samples — Pinu et al. 2016, Metabolites (Table 2, Higher alcohols block, row '2-Phenylethanol', columns 'D', 'M1', 'L')
• phenethyl acetatearomaesterMeasured in 13 of 338 ingredients.cite

  0.44-0.55 relative-abundance units across the three IGP samples — Pinu et al. 2016, Metabolites (Table 2, Esters block, row 'Phenethyl acetate', columns 'D', 'M1', 'L')
• 2-methyl-1-butanolaromaalcoholMeasured in 15 of 338 ingredients.cite

  1.40-1.78 relative-abundance units across the three IGP samples — Pinu et al. 2016, Metabolites (Table 2, Higher alcohols block, row '2-Methyl-1-butanol', columns 'D', 'M1', 'L')
• protocatechualdehydearomaphenolMeasured in 1 of 338 ingredients.cite

  0.92 ± 1.07 mg/L in plain-priced balsamic vinegars of Modena, against 4.62 ± 0.07 mg/L in the paper's TBVM sample — Kašpar et al. 2022, Molecules (Table 2, row 'Protocatechuic aldehyde', column 'BVM')
• tyrosolaromaphenolMeasured in 3 of 338 ingredients.cite

  0.43-0.73 relative-abundance units across the three IGP samples — Pinu et al. 2016, Metabolites (Table 2, Higher alcohols block, row 'Tyrosol', columns 'D', 'M1', 'L')
• 5-methylfurfuralaromafuranMeasured in 10 of 338 ingredients.cite

  0.16-0.24 relative-abundance units across the three IGP samples — Pinu et al. 2016, Metabolites (Table 2, Aldehydes and ketones block, row '5-Methyl furfural', columns 'D', 'M1', 'L')
• diethyl succinatearomaesterMeasured in 8 of 338 ingredients.cite

  0.41-0.87 relative-abundance units across the three IGP samples — Pinu et al. 2016, Metabolites (Table 2, Esters block, row 'Diethyl succinate', columns 'D', 'M1', 'L')
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  2.02-5.67 relative-abundance units across the three IGP samples — Pinu et al. 2016, Metabolites (Table 2, Higher alcohols block, row 'Isoamyl alcohol', columns 'D', 'M1', 'L')
• isoamyl acetatearomaesterreads as pear-like odor (PubChem)Measured in 26 of 338 ingredients.cite

  0.61-1.65 relative-abundance units across the three IGP samples — Pinu et al. 2016, Metabolites (Table 2, Esters block, row 'Isoamyl acetate', columns 'D', 'M1', 'L')
• 5-hydroxymethylfurfuralaromaalcoholreads as butter, caramel, musty (PubChem)Measured in 11 of 338 ingredients.cite

  0.34-0.46 relative-abundance units across the three IGP samples, against 4.15 in the non-IGP four-leaf sample (M4) -- an order of magnitude higher outside this profile's scope — Pinu et al. 2016, Metabolites (Table 2, Aldehydes and ketones block, row '5-Hydrxoymethylfurfural' [sic, the table's own spelling; corrected to '5-Hydroxymethylfurfural' in Table 1's abbreviation key as '5-HMF'], columns 'D', 'M1', 'L')
• tartaric acidtasteacidMeasured in 6 of 338 ingredients.cite

  96.15 ± 1.15; also 393.77 ± 13.37 in row 22, 'Aceto Balsamico di Modena (Monari Federzoni)' -- the grape-must marker acid that separates this and red wine vinegar from cereal- or fruit-based vinegars in the same table — Liu et al. 2019, Antioxidants (Table 4 (Main organic acids and their contents in 23 fruit vinegars), row 21 'Balsamic vinegar of Modena (Galletti)', column 'Tartaric Acid (µg/mL)')
• p-coumaric acidtasteacidMeasured in 5 of 338 ingredients.cite

  1.97 ± 0.05; also 1.17 ± 0.06 in row 22, 'Aceto Balsamico di Modena (Monari Federzoni)' — Liu et al. 2019, Antioxidants (Table 3, row 21 'Balsamic vinegar of Modena (Galletti)', column 'p -Coumaric Acid')
• trans-caffeic acidtastephenolMeasured in 5 of 338 ingredients.cite

  3.58 ± 0.14 — Liu et al. 2019, Antioxidants (Table 3, row 21 'Balsamic vinegar of Modena (Galletti)', column 'Caffeic Acid')