Abstract
The aim of this work is to analyze the chemical and physical properties of balsamic vinegar, in order to improve the chemical information about this product, useful for its authentication and quality evaluation.
 Using three balsamic vinegars purchased in local markets as samples, this study investigated the labeling and the physicochemical properties of commercial concentrated balsamic vinegar in order to understand their production method and quality. Two of the samples were balsamic vinegars from Modena (BVM) and the third was a balsamic vinegar from Kalamata (BVK). According to the labels, all the balsamic vinegars samples were made of grape must and had an acidity of 6%.
 The appearance of the samples of vinegar differed significantly, but the acidity from the label was the same for all. 
 Since people are paying much more attention to health, the number of concentrated vinegar products is expected to increase in the future. Thus, appropriate rules and physicochemical properties are required to regulate vinegar production and quality.
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