The present study reports the chemical characterization of commercial balsamic vinegar glaze (BVG), a side product of the world-famous Aceto Balsamico di Modena (ABM). BVG, originally a homemade sweet and sour sauce, is now produced on an industrial scale and is gaining a growing success. The determination of total titratable acidity, dry matter, ash, metals, sugars, phenolic acids and furfurals is reported for BVG samples of different batches and years of production. Principal component analysis (PCA) and ANOVA test were applied to evaluate the experimental data. The results showed that the chemical characteristics of the product are almost unchanged in the investigated years and well reflect the characteristics of the ABM. Moreover, it was found that potentially harmful species, namely furfural compounds and heavy metals, were at a lower concentration than that of homologous products. In particular, the concentration of heavy metals, such as Cu, Zn and Pb, suggests that a preventive demetallization of the BVG starting raw materials occurs.

Chemical Characterization Of Commercial Balsamic Vinegar Glaze / Lancellotti, L.; Ulrici, A.; Sighinolfi, S.; Marchetti, A.. - In: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. - ISSN 0889-1575. - 94:(2020), pp. 103620-103620. [10.1016/j.jfca.2020.103620]

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