Characterisation of Italian vinegar by pyrolysis–mass spectrometry and a sensor device (‘electronic nose’)

Industrially made vinegar ‘Aceto Balsamico di Modena’ and traditionally produced vinegar ‘Aceto Balsamico Tradizionale di Modena e di Reggio Emilia’ were analysed by means of pyrolysis–mass spectrometry (Py–MS) and a sensor technique (‘electronic nose’). Both methods allow a fast classification (typically about 5 min). While the ‘electronic nose’ is analysing the volatile compounds of the samples simultaneously with 32 sensors, Py–MS applies thermal decomposition of the samples, subsequently analysing the pyrolysate with a mass spectrometer. Both techniques were demonstrated to be capable of discriminating between the two groups of vinegar. Although the number of samples available for this study did not seem to be sufficient for detailed analysis, both methods indicated possible discrimination of the samples within the group of ‘Aceto Balsamico Tradizionale di Modena’ regarding the age of the sample.