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The present study aims the fingerprint characterization of 14 different vinegars purchased from the local market of different countries (Romania, Germany, Italy and France) and the identification of the major „marker compounds” present in all the analyzed vinegars. The volatile compounds fingerprints were determined with a Schimadzu QP-2010 HS/GCMS from 4 apple vinegars (AV), 1 wine vinegars (WV), 1 pear vinegar (PV), 5 balsamic vinegars of Modena (BVM) and 3 balsamic wine vinegars (BWV). Significant differences were found regarding the volatile compounds identified in all the analyzed samples, mostly due to the different raw materials used for the production. Relatively high concentrations have been identified in all the analyzed samples for 3methyl-1-butanol; 2-methyl-1-butanol; isobutyl acetate; 2-methyl-1-butanol acetate and 3-methyl1-butanol acetate, considered to be „marker compounds” due to this fact. From all these the most volatile were 3-methyl-1-butanol, followed by 2-methyl-1-butanol and isobutyl acetate as their concentrations were the highest identified. The most complex fingerprint having 29 and 22 compounds was identified for the two AV from Germania and respectively Romania (Figure 1.b), followed by PV and BWV, purchased from Freising Germany, having both 20 identified compounds.

The Volatile Profile Characterization of Different Vinegars from the International Market