title: Molecular size and molecular size distribution affecting traditional balsamic vinegar aging.
abstract: A first attempt at a semiquantitative study of molecular weight (MW) and molecular weight distribution (MWD) in cooked grape must and traditional balsamic vinegar (TBV) with increasing well-defined age was performed by high-performance liquid size exclusion chromatography (SEC) using dual detection, that is, differential refractive index (DRI) and absorbance (UV-vis) based detectors. With this aim, MW and MWD, including number- and weight-average MW and polydispersity, were determined with respect to a secondary standard and then analyzed. All investigated vinegar samples were recognized as compositionally and structurally heterogeneous blends of copolymers (melanoidins) spreading over a wide range of molecular sizes: the relative MW ranged from 2 to >2000 kDa. The extent of the polymerization reactions was in agreement with the TBV browning kinetics. MWD parameters varied asymptotically toward either upper or lower limits during aging, reflecting a nonequilibrium status of the balance between polymerization and depolymerization reactions in TBV. MWD parameters were proposed as potential aging markers of TBV.
authors.affiliation: Department of Agricultural and Food Science, University of Modena and Reggio Emilia, Kennedy 17, 42100 Reggio Emilia, Italy. pm.falcone@unimore.it
authors.forename: Pasquale Massimiliano
authors.initials: PM
authors.lastname: Falcone
authors.forename: Paolo
authors.initials: P
authors.lastname: Giudici
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D002850:Chromatography, Gel; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D006358:Hot Temperature; D015416:Maillard Reaction; D008970:Molecular Weight; D011108:Polymers / Q000032:analysis / Q000737:chemistry; D013997:Time Factors; D027843:Vitis / Q000737:chemistry
chemical_list: D011108:Polymers; C011908:melanoidin polymers; D019342:Acetic Acid