Investigation on aroma compounds of Modena balsamic vinegars.

Volatile compounds of Modena traditional Balsamic vinegar (MTBV), Modena Balsamic vinegar (MBV) and wine vinegar (WV) were analysed by gas chromatography-mass spectrometry (GC-MS) and Aroma Extract Dilution Analysis (AEDA). Predominant odorants in MTBV were acetic acid, diacetyl, 3-methylbutanoic acid, and unidentified compounds having balsamic vinegar, caramel, and honey odours. The aroma profile of MBV was characterised by acetic and 3-methylbutanoic acids, 2-phenylethanol and the unknown compound with caramel odour already found in MTBV. The main odour active compounds of WV were acetic and 3-methylbutanoic acids, 2-phenylethanol, and an unidentified compound with liquorice odour.