White Wine Vinegar Research Articles

A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar.

Wine vinegar, valued for its ancient origins and culinary versatility, has garnered scientific interest due to its complex composition and potential health benefits. This study aims to explore the nutritional and bioactive properties of different wine vinegars, focusing on their amino acid content, particularly tryptophan-derived molecules such as serotonin and melatonin. White wine vinegar, red wine vinegar, port wine vinegar, and balsamic vinegar from the Douro and Rioja regions were analyzed using high-performance liquid chromatography and solid-phase extraction (HPLC-SPE). The study examined the amino acid profiles and the presence of serotonin and melatonin across the samples. The analysis revealed the presence of significant bioactive amino acids, including arginine (found in sample 059 at 61.21 mmol/L), alanine (in a concentration of 30.33 mmol/L in sample 209), and threonine (sample 336 presented the highest concentration-71.47 mmol/L), which have been linked to cardiovascular health, immune system support, and mucosal regulation. The amino acid content varied among the vinegar types, with slower acetification and prolonged aging reducing their concentrations. Tryptophan was mainly found in sample 059 (30.54 mmol/L). These findings, with their potential to influence the scientific community's understanding of the health-promoting properties of wine vinegar, particularly its amino acid content and the potential influence of production processes on bioactive molecules, are of great interest.

Enrichment of White Wine Vinegar with Aromatic Plants: The Impact on Aromatic, Polyphenolic, and Sensory Profiles

The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This research aims to explore the impact of the maceration of selected aromatic plants on the organoleptic properties, bioactive compounds, and sensory profile of white wine vinegar. The plants selected for white wine (cv ‘Malvazija istarska’) vinegar aromatization were rosemary (Rosmarinus officinalis L.) and thyme (Thymus serpyllum L.) dried leaves and black elder (Sambucus nigra L. ssp. nigra) flowers (elderflowers). Vinegar flavored with rosemary had more pronounced pinewood and herbal aromas, while spicy aromas dominated the vinegar with thyme. The elderflower-flavored vinegar, on the other hand, was characterized by a floral and fruity aroma. Among the analyzed vinegars, white wine vinegar flavored with elderflower had the highest polyphenolic content.

Spectroscopic Non-targeted Techniques in Combination with Linear Discriminant Analysis for Wine Vinegar Authentication

This work aims at comparing different non-targeted spectroscopic techniques (i.e., UV–Vis, FT-IR, FT-NIR, and NIR spectroscopy) for the authentication of white wine vinegar. Five white wine vinegars were adulterated with two different spirit vinegars. Further twenty-five wine vinegars were analyzed to enlarge the authentic product dataset. All samples (i.e., 160) were analyzed in duplicate by UV–Vis, FT-NIR, and FT-IR spectroscopy; moreover, a handheld NIR device was tested on a subset of samples (i.e., 89). Principal component analysis revealed sample patterns related to vinegar acidity (6 or 7.1%) rather than adulteration levels. After variable selection (SELECT algorithm), linear discriminant analysis (LDA) models were developed and tested by independent external sets. The LDA models gave very high weighted correct classification rates in calibration (95.5–100.0%), cross-validation (92.4–100.0%), and prediction (90.0–100.0%) for all the spectroscopic techniques. With the portable NIR instrument, 100% correct classifications in prediction were obtained, demonstrating its suitability in vinegar authentication.

Rice vinegar removes Candida albicans from denture acrylic resins

Denture stomatitis, mainly caused by Candida albicans, often affect denture wearers. To manage these patients, denture hygiene is of utmost importance. There is a need for low cost, easily accessible denture disinfectants. To investigate the efficacy of rice vinegar and other disinfecting solutions in removing C. albicans from acrylic resins. Hundred and eighty acrylic resin plates were contaminated with C. albicans strains and divided into five groups. These were immersed in apple cider vinegar (ACV), white wine vinegar (WWV), rice vinegar (RV), chlorhexidine (CHX), and sterile distilled H2O (control). The plates were incubated at room temperature for 30 minutes, 1 hour and 8 hours. Candida removing ability of the disinfecting solutions was evaluated, and data was analyzed using two-way ANOVAwith Tukey post-test. Significance level of p< 0.05 was used. RV, ACV, WWV and CHX showed the highest efficacy (100%) in removing both C. albicans strains at 8 hours (p>0.05). CHX was the most effective disinfectant in removing both C. albicans strains at 30 minutes, 1 hour, and 8 hours (99%-100%). RV was as effective as ACV, WWV and CHX in removing C. albicans from acrylic plates at 8 hours.

Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of different types of vinegar

Vinegar is regarded as a fine example of a traditional food that has several medicinal values. It is used as a home-remedy for the management of diabetes and obesity. We investigated how selected vinegar inhibit the digestive enzymes involved in carbohydrate and lipid metabolism. A total of seven types of vinegar were examined as follows: apple cider (ACV), balsamic (BV), brown rice (BRV), distilled white (DWV), malt (MV), nipah palm (NPV), and red wine (RWV) vinegar. In vitro enzyme inhibition tests were performed using α-amylase and lipase from porcine pancreas, and α-glucosidase from Saccharomyces cerevisiae. In the α-amylase assay, NPV (IC50 = 60.97±1.71 mg/mL) exhibited the strongest inhibitory effect, while RWV (IC50 =786.7±0.96 mg/mL) showed the lowest inhibitory effect. RWV (IC50 =92.49±1.51 mg/mL), by contrast, had the highest inhibitory effect against α-glucosidase and was followed by NPV (IC50 = 227.5±1.06 mg/ mL) and BRV (IC50 = 565.1±2.65 mg/mL). All of the samples showed potent inhibitory effects against pancreatic lipase, with MV having the strongest and ACV the lowest effects, respectively. IC50 values ranged from 48.45 mg/mL to 399.8 mg/mL. A concentration-dependent inhibitory effect was recorded for each of the vinegar against all three tested enzymes. None of the vinegar, however, exceeded the effects recorded for the standard drugs. Interestingly, a weak correlation was found between total acidity and enzyme inhibition, which asserted the presence of bioactive compounds in the vinegar. As a conclusion, vinegar can be incorporated into the diet to lower the meal’s glycaemic index and benefit those at risk of diabetes as well as diabetics.

Effect of a vinegar-hydrogen peroxide mixture on the surface properties of a cobalt-chromium alloy: A possible disinfectant for removable partial dentures

Statement of problemA vinegar-hydrogen peroxide mixture has been reported to be effective in eliminating Candida albicans and Staphylococcus aureus from acrylic resin, and its action has been reported to be comparable with that of sodium hypochlorite or peracetic acid. However, the effects of this mixture on cobalt-chromium alloys remain unknown. PurposeThe purpose of this in vitro study was to evaluate the surface roughness, Knoop microhardness, surface free energy, and wettability of a cobalt-chromium alloy when exposed to a vinegar-hydrogen peroxide mixture. Material and methodsFifty specimens of cobalt-chromium alloy were fabricated and immersed for 900 minutes, simulating 3 months of a daily 10-minute immersion in the following chemical agents (n=10): distilled water (W); 0.5% sodium hypochlorite (H); 3% hydrogen peroxide and water dilution in 1:1 ratio (HP); white-wine vinegar and water dilution in 1:1 ratio (V); and vinegar and hydrogen peroxide mixture in 1:1 ratio (VHP). Surface roughness, Knoop microhardness, surface free energy, and wettability were measured with single blinding before and after immersions. Data were statistically analyzed by using 2-way repeated measures ANOVA (α=.05). ResultsThe vinegar-hydrogen peroxide mixture did not affect the surface roughness or Knoop microhardness. However, 0.5% sodium hypochlorite significantly increased the roughness and decreased microhardness. Surface free energy and wettability increased after immersions, regardless of the types of solution. ConclusionsImmersion in a vinegar-hydrogen peroxide mixture did not affect the surface characteristics of a cobalt-chromium alloy.

THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR

In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the clarification process were: dose of bentonite — 2.03 g · 25L -1 , time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L -1 , contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min -1 . Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the clarification process.

Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

The effect of five different vinegars, applied as a seasoning, on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled pork loin was investigated.PAH were assayed using acetonitrile based-extraction and high-performance liquid chromatography with fluorescence detection. Unseasoned samples presented a mean value of 31.47 ng g−1 of PAH4 (sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene), near the maximum established by European Union (30 ng g−1). Significant reduction (p < .05) of PAH4 formation was observed in meat samples sprayed with vinegar. Elderberry vinegar exhibited the highest inhibition (82%), followed by white wine vinegar (79%), red wine and cider vinegars (66%), and fruit vinegar with raspberry juice (55%). The total phenolic content and antioxidant activities of vinegars had a moderate negative correlation with PAH4 formation, and 3rd degree polynomial equations had the best fitting performance to explain this relation.Spraying meat with these vinegars prior grill is an easy-to-apply strategy to limit the exposure to PAH.

The physicochemical properties and antioxidant capacities of commercial and homemade Greek vinegars.

Due to its high content of antioxidant compounds, vinegar can be considered an excellent source of health promoting compounds. The aim of this study was to compare the physicochemical composition and antioxidant capacity of eighteen vinegars made from red and white wine, apple, rose petals, and balsamic acid. Eight randomly selected commercial vinegars from the Greek market and ten homemade vinegars were used. Their quality characteristics, color profile, polyphenol content and antioxidant capacity were determined. The results showed that there is a high diversity of values among the examined vinegar samples indicating that the raw material and the applied production methods can affect their composition. Red wine vinegars and red balsamic vinegars exhibited the highest levels of total phenols, followed by fruit vinegars, white wine vinegars and white balsamic vinegars. The antioxidant capacity was strongly affected by the total phenolic content, followed by the total flavonoid content and less so by the color density. Our findings could provide important information to consumers about the randomly selected vinegars from the Greek market and could be used for the development and optimization of homemade and commercial vinegars.

Laboratory evaluation of trap color and vinegar, yeast and fruit juice lure combinations for monitoring of Zaprionus indianus (Diptera: Drosophilidae)

Zaprionus indianus Gupta (Diptera: Drosophilidae) is a successful invasive drosophilid that is currently impacting fig production in Mexico and Brazil. Very few studies have examined the improvement of trapping strategies for this pest. Here, we compared visual responses of Z. indianus to different colors and olfactory cues. Orange and brown colored traps were among the most attractive in choice and no-choice tests, with violet and white being the least attractive colors. Orange traps with brown circles around the access holes were more attractive than uniformly orange traps. Apple cider vinegar was significantly more attractive to adults than sugar cane vinegar or grape juice but was not significantly more attractive than white wine and red wine vinegars. Captures of Z. indianus in apple cider vinegar-baited traps were not improved by the addition of grape, pineapple or apple juices, or when compared against a sucrose solution or grape juice fermented with Saccharomyces cerevisiae, or grape juice fermented with Candida tropicalis. Pairwise comparisons of Z. indianus attraction to S. cerevisiae and C. tropicalis indicated a high dependence on the growth media used. Orange traps with brown circles baited with apple cider vinegar may prove useful for monitoring this pest under field conditions.

Micro-Raman Spectroscopy, Colour Stability, Roughness and Mass Variation of Removable Partial Dentures after Cleansing with White Wine Vinegar

<p style="text-align: justify;"><strong>Objective:</strong>The aim of this study was to analyze the <em>in vitro</em> effect of White Wine Vinegar (WWV) on surface properties of removable partial dentures&rsquo; (RPD) components. <strong>Methods:</strong> Thirty specimens of one artificial teeth and a slab of cobalt-chromium alloy for RPDs were prepared. Specimens were distributed randomly in 3 groups (n=10): distilled water (negative control), WWV and CoregaTabs^&reg; (commercial control). Before and after immersion regimens, the analyses undertaken were colour stability assessed using spectrophotometer, mean roughness surveyed by perfilometry, mass variation using an analytical balance and surface composition assessed by Raman micro-spectroscopy. The data were statistically analyzed by repeated-measures ANOVA and Tukey test (<em>p</em>&lt;0.05). <strong>Results:</strong> No statistically significant differences were observed between the treatments on roughness and colour change. Distilled water increased the weight of specimens whilst CoregaTabs and WWV reduced significantly the mass (<em>p</em>&lt;0.05). In the Raman analysis, reduction of Co-Cr peak at 470 cm^-1 was detected after immersion in distilled water and CoregaTabs, demonstrating signs of alloy degradation. Peak at 2430 cm^-1 after immersion in distilled water was observed. <strong>Conclusion:</strong> WWV at 30 vol % is a promising low-cost alternative for the daily cleaning of removable dentures without altering surface properties and composition of removable partial denture components. <p style="text-align: justify;"><strong>Key words:</strong> Removable denture, Vinegar, Raman spectroscopy.

Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply

Verjuice is an unfermented juice produced by pressing unripe grapes used as acidifying in food preparations. In this study, the drivers of consumers’ liking of three acidic salad seasonings (verjuice, lemon juice, and white wine vinegar) were compared by Check-All-That-Apply test. Results showed that overall liking scores were not different for salads seasoned with verjuice and lemon juice, whereas they were significantly higher for those seasoned with vinegar. The liking was associated with moderate sweetness and vinegar aroma typical of vinegar, while it was opposed to lemon aroma, astringent, bitter, high acidity, aqueous viscosity, yellowish color of seasoning, herbaceous, and vegetable aroma typical of lemon juice and verjuice. The approach used resulted appropriate to identify the drivers of liking. Results showed that verjuice can be a valid alternative to common acidic salad seasoning, and indicated the directions for future improvements of this product.

Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition.

There is growing interest in the beneficial health effects of certain fruits, such as pomegranate, and their by-products, like vinegar. Vinegars contain antioxidant compounds such as polyphenols, which can scavenge free radicals in the body. In this study, the antioxidant properties (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid and 2,2-diphenyl-1-picrylhydrazyl scavenging capacities) and global polyphenolic composition of a new functional product, namely a pomegranate vinegar produced in the laboratory from the Gabsi variety, were evaluated and compared with those of commercial wine vinegars (Sherry and Rioja red wine Spanish vinegars). The evolution of the polyphenolic and volatile compositions during production of the pomegranate vinegar was also studied. The results indicate that pomegranate contained a relatively stable total phenolic content that is suitable for the elaboration of vinegar and that this product had an antioxidant capacity comparable to, or even better than, that observed for aged wine vinegars. Regarding the volatiles profile, a high proportion of esters (close to 50%), in relation to alcohols and fatty acids, was observed for pomegranate vinegar, and this is consistent with the high red fruits character identified by sensory analysis. Pomegranate vinegar produced in the laboratory has an antioxidant activity and a global phenolic content similar to those of red wine vinegars and higher than most of the white wine vinegars studied. The pomegranate vinegar retained the red fruit sensory character of pomegranate fruit. © 2018 Society of Chemical Industry.

Métodos para superação da dormência tegumentar em sementes de Caesalpinia ferrea Mart. ex Tul.

O presente trabalho teve por objetivo avaliar a eficiência de métodos para superação de dormência tegumentar em sementes de &lt;em&gt;Caesalpinia ferrea&lt;/em&gt;. O delineamento experimental utilizado foi o inteiramente casualizado, com doze tratamentos e quatro repetições de 25 sementes por unidade experimental. Os tratamentos pré-germinativos utilizados foram: testemunha (T1); imersão em água a 100, 80 e 65 °C por 5 minutos (T2, T3 e T4, respectivamente); imersão em ácido sulfúrico (98%) por 5 e 10 minutos (T5 e T6, respectivamente); escarificação em lixa n° 120 (T7); desponte na região oposta ao hilo e na extremidade do ponto de inserção da vagem (T8 e T9, respectivamente); imersão em vinagre de álcool, de vinho tinto e vinho branco, por 15 minutos (T10, T11 e T12, respectivamente). As características avaliadas foram: percentagem de emergência, índice de velocidade de emergência, percentagem de sementes duras e mortas, comprimento de raiz, altura de plântulas e número de folhas. Os tratamentos com a imersão em ácido sulfúrico por 5 ou 10 minutos, escarificação com lixa n° 120 e o desponte do tegumento, tanto na região oposta ao hilo quanto na extremidade do ponto de inserção da vagem, são os mais adequados para a superação de dormência tegumentar nas sementes de &lt;em&gt;Caesalpinia ferrea&lt;/em&gt;.

Varieties, production, composition and health benefits of vinegars: A review.

Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food.

Avaliação in vitro do efeito de soluções de vinagre sobre a microdureza da dentina radicular

Objective: This in vitro study evaluated the action of vinegar solutions on microhardness of root dentin. Methods: Ten extracted human maxillary central incisors were sectioned transversely at the cementenamel junction. The roots were fixed on cutting machine device and were cut on cervical region transversely in 2-mm sections. The second cervical section was divided into four parts. Each one quarter of section was fixed with wax in the center of a pre-fabricated acrylic disc. Four treatment groups were tested: group 1 – alcohol vinegar; group 2 – white wine vinegar; group 3 – EDTA (standard group); group 4 – distilled water (control group). The specimens were submitted to solutions application for 5 min. The measurements of microhardness (initial and post-treatment) were carried out using a Knoop microhardness tester. Data were analyzed by using Wilcoxon and Kruskal Wallis tests. Results: The analysis of initial and final microhardness showed statically significant differences before and after application of the tested solutions alcohol vinegar, white wine vinegar and EDTA. Groups 1,2 and 3 presented a decrease in the microhardness values. Conclusion: The solutions of alcohol vinegar and white wine vinegar, as well as the EDTA, reduced the microhardness of root dentin.

Balsamic vinegar from Modena: An easy and effective approach to reduce Listeria monocytogenes from lettuce

The microbiological safety of fresh produce is a significant concern of consumers and industry. After applying at an inoculated level (6–7 log CFU/mL) of Listeria monocytogenes on Iceberg lettuce, the antilisterial properties of balsamic vinegar from Modena, white wine vinegar and acetic acid solutions were investigated. Different proportions of the vinegars, acetic acid (58.7 g/L), and deionized water were evaluated to determine the role of those solutions at the stage of washing Iceberg lettuce to remove L. monocytogenes. The maximum observed log reduction of L. monocytogenes was 2.15 ± 0.04 for balsamic vinegar (50% (v/v)), 1.18 ± 0.06 for white wine vinegar ((50% (v/v)) and 1.13 ± 0.06 for acetic acid ((50% (v/v)). Washing with water only reduces 0.05 ± 0.04 log CFU/mL of L. monocytogenes numbers. Listeria reductions observed for balsamic vinegar are similar or higher than those of chlorine-based sanitizers evaluated in other studies with lettuce. In the case of balsamic vinegar solutions, Listeria inhibition followed a linear reduction according to the model: Log (N/N0) = −4.09 × balsamic vinegar proportion % (v/v) − 0.13; R² = 0.95. Balsamic vinegar washings may be a promising method for reducing other foodborne pathogens present in produce or other foods, at home and retail environments.

Minimal Inhibitory Concentration of Natural Vinegar and of Aluminium Acetate-Tartrate Solution

Vinegar and aluminium acetate preparations are used for treatment of ear infections. It is instrumental to know the minimal inhibitory concentration to get effective remedies. This study was performed to assess the lowest dilution of vinegar (specified content, 6% acetic acid) and aluminium acetate-tartrate solution (specified content, 1.4% aluminium and 6% acetic acid) to determine the minimum inhibitory concentration against bacteria commonly found in chronic ear infections. Laboratory study on 2 samples of aluminium acetate-tartrate and on 1 sample of natural white wine vinegar on antibacterial effects against Staphylococcus aureus, Staphylococcus epidermidis, Proteus vulgaris, Pseudomonas aeruginosa, and Escherichia coli. Performing of a susceptibility testing-determination of the minimum inhibitory concentration (MIC) with the method of microbouillon dilution (DIN 58940 part 7). Acetic acid was found to be effective in vitro in concentrations of 0.1% to 0.2% against the tested bacteria; aluminium acetate-tartrate solution was found to be effective in vitro in concentrations of 1.25% to 2.5% against the tested bacteria. Vinegar respectively acetic acid diluted with water and aqueous aluminium acetate-tartrate solution could be effective ototopic preparations caused by one of the tested bacteria. For its effectiveness, an acid pH not higher than 4.5 is essential. Experiments with aluminium acetate-tartrate preparations on animals and clinical trials are required to obtain information about the response rates in ear infections and about any adverse effects.

A survey of biogenic amines in vinegars

This paper reports the determination of biogenic amines by high-performance liquid chromatography (HPLC) and fluorescence detection after derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) in balsamic, apple, and red, white, and Sherry wine vinegars. A solid-phase extraction (SPE) with mixed-mode resins method was used before analysis. The method was successfully validated obtaining adequate values of selectivity, response linearity, precision, accuracy, and low detection and quantification limits. The total content of biogenic amines in vinegars ranged from 23.35 to 1445.2μg/L, being lower than those reported in wines. Putrescine was the amine that showed the highest concentrations in most samples. Methylamine and phenylethylamine were not determined in any vinegar. Balsamic and “Pedro Ximénez” Sherry vinegars reached the highest amounts of biogenic amines, while apple, white and Sherry wine vinegars had the lowest concentrations. Principal component analysis using the biogenic amines as variables, allowed to separate the different kind of vinegars, excepting red vinegars.

과일유래 시판 식초음료류의 휘발성 향기성분

This study compared volatile flavor profiles of 4 commercial vinegar beverages (Italian vinegar beverage (IVB), Japanese vinegar beverage (JVB), Japanese Yuzu-Ponz (JYP), and Korean white wine vinegar beverage (KWVB)). Flavor components of vinegar beverages (VBs) were determined using SPME/GC/MSD. The profiles of VBs were as follows; IVB (11 acids, 17 esters, 10 alcohols, 8 aldehydes, 3 terpenes, 4 aromatic hydrocarbons, 9 ketones), JVB (7 acids, 8 esters, 9 alcohols, 7 aldehydes, 13 terpenes, 7 aromatic hydrocarbons, 1 ketones, 3 miscellaneous compounds), JYP (3 acids, 12 esters, 8 alcohols, 7 aldehydes, 63 terpenes, 6 aromatic hydrocarbons, 2 ketones, 5 miscellaneous compounds), KWVB (10 acids, 10 esters, 9 alcohols, 8 aldehydes, 2 terpenes, 5 aromatic hydrocarbons, 4 ketones, 2 miscellaneous compounds). IVB and JVB showed similar flavor compositions (acids, ketones and esters in particular), whereas major components in JYP and KWVB were terpenes (79.6%) and acids (81.0%), respectively. Five compounds including 2-phenylethyl acetate (floral, fruity, sweet odor), 2-phenylethanol (floral, rose odor), vitispirane (fruity odor), geranylacetone (fragrant odor) and acetic acid were identified as major components in balsamic vinegar beverages.