Characterisation of Vinegar by Pyrolysis-Mass Sepctrometry.

A number of vinegars (wine, malt, apple, balsamic and "synthetic") were analysed by means of pyrolysis-mass spectrometry (Py-Ms). For the data analysis with neutral networks the samples were divided into training set of 108 samples and a validation set of 52 samples. The prediction of the validation set with a trained network revealed a good discrimination of all kind of vinegars except the "synthetic" ones.JRC.(EI)-Environment Institut