Abstract
Traditional and non Balsamic vinegars have been classified on the basis of Mid-IR spectra. After the most significant spectral bands were determined, the transmission values were elaborated statistically using Linear Discriminant Analysis. This approach has shown net differences between Traditional Balsamic vinegars from Modena and Balsamic ones and moreover it has confirmed, among the latter, the presence of two different vinegar groups These groups stand out in a similar way to the differentiation obtained as a function of 5-acetoxymethyl-2-furaldehyde and α-aminoadipic acid. which are indexes of the ageing process.
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