Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content

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 \u3b3-aminobutyric acid were the main amino acids while isoleucine was only found in balsamic vinegar of Modena at a concentration of