Balsamic vinegar is one of the best known and most popular types of vinegar, and it is a rich source of polyphenolic compounds. The quality of balsamic vinegar as well as the content of phenolic substances vary depending on the production method. In the present work, we have developed a method for comprehensive characterization of the content of phenolic compounds in balsamic vinegars based on the combination of gas chromatography (GC) and high-performance liquid chromatography (HPLC) coupled with mass spectrometric detection in single mode (MS) and tandem mode (MS/MS). In total, 14 samples of different types of balsamic vinegar were analyzed without difficulty in sample preparation. The separation conditions and detection parameters of HPLC-MS/MS were optimized and used for the determination of 29 phenolic compounds and 6 phenolic acids. The profile of phenolic compounds was completed by semi-quantitative analysis of volatile organic compounds using GC-MS after optimized headspace solid-phase microextraction. Gallic acid, protocatechuic acid, caffeic acid, and p-coumaric acid have been identified as the major phenolic compounds in balsamic vinegars.

• Keywords
• antioxidants, balsamic vinegar, gas chromatography, liquid chromatography, phenolic compounds,
• MeSH
• Chemical Fractionation MeSH
• Phenols analysis   MeSH
• Acetic Acid analysis   chemistry   isolation & purification   MeSH
• Gas Chromatography-Mass Spectrometry * MeSH
• Tandem Mass Spectrometry * MeSH
• Chromatography, High Pressure Liquid * MeSH
• Publication type
• Journal Article MeSH
• Names of Substances
• Phenols MeSH
• Acetic Acid MeSH