title: Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content.
abstract: BACKGROUND
  Twenty-three amino acids and 11 amines were quantified in 37 premium quality European vinegars (traditional balsamic vinegar of Modena, balsamic vinegars of Modena and vinegars of Jerez) by an HPLC-DAD method after derivatisation with diethyl ethoxymethylenmalonate. Data were assessed in the light of the differences in technology and raw materials.
  
  
  RESULTS
  The total amount of amino acids ranged from 136 mg kg(-1) to 1450 mg kg(-1) in traditional balsamic vinegar of Modena and balsamic vinegar of Modena, respectively. Jerez vinegars had a mean content from 351 mg kg(-1) to 921 mg kg(-1) . Proline, glycine and γ-aminobutyric acid were the main amino acids while isoleucine was only found in balsamic vinegar of Modena at a concentration of <1 mg kg(-1) . Traditional balsamic vinegar of Modena had the lowest amount of biogenic amines. However, for all the vinegars, their concentration did not raise health issues. Based on the entire dataset, samples were successfully segregated and classified by means of principal component and cluster analysis.
  
  
  CONCLUSIONS
  The amino acid and amine content in vinegars is influenced by the production process and raw materials. They may potentially contribute in characterising the European premium quality vinegars also for authentication or anti-fraud purposes. © 2015 Society of Chemical Industry.
authors.affiliation: Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60, 47521, Cesena, FC, Italy.
authors.forename: Fabio
authors.initials: F
authors.lastname: Chinnici
authors.affiliation: Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz Agrifood Campus of International Excellence (CeiA3), P.O. Box 40, Polígono Río San Pedro, Puerto Real, 11510, Cádiz, Spain.
authors.forename: Enrique
authors.initials: E
authors.lastname: Durán-Guerrero
authors.affiliation: Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60, 47521, Cesena, FC, Italy.
authors.forename: Claudio
authors.initials: C
authors.lastname: Riponi
mesh_terms: D019342:Acetic Acid; D000596:Amino Acids / Q000032:analysis*; D001679:Biogenic Amines / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005060:Europe; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005638:Fruit; D005998:Glycine / Q000032:analysis; D006801:Humans; D008314:Malonates; D011392:Proline / Q000032:analysis; D027843:Vitis; D005680:gamma-Aminobutyric Acid / Q000032:analysis
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines; D008314:Malonates; D005680:gamma-Aminobutyric Acid; D011392:Proline; D019342:Acetic Acid; D005998:Glycine
keywords: amino acids; authentication; biogenic amines; protected designation of origin; vinegars