the library

Sherry vinegar

Savory & ferment· ferment vinegar

Every one of its 15 compounds carries a paper the library can cite.

• acetic acidaromaacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite

  314 ± 6.6 mg/L — roughly 70% of the 449 mg/L total volatile content of the Jerez sample and nearly ten times the next compound — Uysal et al. 2025, Foods (Table 2 (Volatile components identified in fresh control, Jerez and aged vinegars with US and MW techniques, mg/L), Acids row 'Acetic acid', column 'Jerez')
• acetoinaromaketonereads as buttery odor (PubChem)Measured in 16 of 338 ingredients.cite

  2.56 ± 0.1 mg/L, the larger of the two ketones measured — Uysal et al. 2025, Foods (Table 2, Ketones row 'Acetoin', column 'Jerez')
• ethanolaromaalcoholreads as burning (PubChem)Measured in 19 of 338 ingredients.cite

  2.91 ± 0.1 mg/L in the headspace measurement — residual from the Sherry wine the vinegar is made from — Uysal et al. 2025, Foods (Table 2, Alcohols row 'Ethanol', column 'Jerez')
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  7.96 ± 0.1 mg/L — Uysal et al. 2025, Foods (Table 2, Alcohols row 'Phenylethyl alcohol', column 'Jerez')
• methyl acetatearomaesterreads as pleasant odor (PubChem)Measured in 9 of 338 ingredients.cite

  1.36 ± 0.2 mg/L — Uysal et al. 2025, Foods (Table 2, Esters row 'Methyl acetate', column 'Jerez')
• 2-methylpropanoic acidaromaacidreads as cheesy taste (PubChem)Measured in 4 of 338 ingredients.cite

  0.92 ± 0.03 mg/L — Uysal et al. 2025, Foods (Table 2, Acids row 'Isobutyric acid', column 'Jerez')
• phenethyl acetatearomaesterMeasured in 13 of 338 ingredients.cite

  7.87 ± 0.4 mg/L — Uysal et al. 2025, Foods (Table 2, Esters row 'Phenethyl acetate', column 'Jerez')
• ethyl isovaleratearomaesterMeasured in 10 of 338 ingredients.cite

  1.78 ± 0.1 mg/L — Uysal et al. 2025, Foods (Table 2, Esters row 'Ethyl isovalerate', column 'Jerez')
• isobutyl acetatearomaesterreads as banana taste (PubChem)Measured in 5 of 338 ingredients.cite

  3.99 ± 0.4 mg/L — Uysal et al. 2025, Foods (Table 2, Esters row 'Isobutyl acetate', column 'Jerez')
• ethyl acetatearomaesterreads as fragrant odor (PubChem)Measured in 42 of 338 ingredients.cite

  32.5 ± 1.5 mg/L — Uysal et al. 2025, Foods (Table 2, Esters row 'Ethyl acetate', column 'Jerez')
• hexyl acetatearomaesterreads as sweet ester odor (PubChem)Measured in 17 of 338 ingredients.cite

  0.94 ± 0.1 mg/L — one of the few esters HIGHER in the aged Jerez sample than in the fresh control (0.81 mg/L) — Uysal et al. 2025, Foods (Table 2, Esters row 'Hexyl acetate', column 'Jerez')
• isovaleric acidaromaacidreads as acid taste (PubChem)Measured in 9 of 338 ingredients.cite

  18.2 ± 1.1 mg/L, the second most abundant acid after acetic acid — Uysal et al. 2025, Foods (Table 2, Acids row 'Isovaleric acid', column 'Jerez')
• 2-methylbutyl acetatearomaesterMeasured in 5 of 338 ingredients.cite

  36.6 ± 3.9 mg/L, the largest ester in the Jerez vinegar — Uysal et al. 2025, Foods (Table 2, Esters row '2-Methylbutyl acetate', column 'Jerez')
• diethyl succinatearomaesterMeasured in 8 of 338 ingredients.cite

  0.79 ± 0.03 mg/L, roughly double the fresh control's 0.40 — an aging marker in this dataset — Uysal et al. 2025, Foods (Table 2, Esters row 'Diethyl succinate', column 'Jerez')
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  10.2 ± 1.2 mg/L, the largest alcohol in the Jerez vinegar — Uysal et al. 2025, Foods (Table 2, Alcohols row 'Isoamyl alcohol', column 'Jerez')