Evolution of 5-(hydroxymethyl)furfural and furfural in the production chain of the aged vinegar Aceto Balsamico Tradizionale di Modena

The present investigation focuses on the monitoring of furfurals along the production chain of the aged vinegar Aceto Balsamico Tradizionale di Modena, from the starting raw material to the final product, in order to control the quality and safety of this food. In particular, the aim of the study is to achieve a reduction in the furfurals content and, therefore, an optimised heating procedure for the starting grape juice was proposed and compared to that which is currently adopted. 5-(Hydroxymethyl)furfural (HMF) and furfural were determined by HPLC. Results show that the suggested heating procedure leads to a decrease of furfurals in the cooked must. In addition, for comparison purposes, HMF and furfural were also measured during the ageing phase of the vinegar and in the final marketable products as well.