Polyalcohols in vinegar as an origin discriminator

Polyalcohol content in vinegars of different botanical and geographical origin was studied by means of capillary gas chromatography. The data were statistically evaluated in order to discriminate the different vinegar types. Wine vinegars did not show a characteristic polyalcohol pattern, while apple vinegars and alcohol vinegars were well recognizable. The former had high sorbitol content and the latter showed the lowest amount of polyalcohols. tical analysis showed that polyalcohol determination is a possible tool to discriminate vinegar raw material at least for white products. © 1997 Elsevier Science Ltd