The major constituents of Traditional Balsamic Vinegar (TBV) of Reggio Emilia (including citric, malic, tartaric, lactic, acetic, gluconic, and succinic acids, fructose, and glucose) were quantified in a single HPLC run. A cation exchange column was used, and the analytes were quantified by the standard addition method. These conditions provided a reliable method, which was applied to twenty‐one samples. Glucose and fructose were the main constituents. Acid concentration showed a great variability, and it was characterized by the presence of gluconic acid. Except in one sample, acetic acid was the main constituent of this class of compounds.
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Sanarico et al. (2003) studied this question.
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