Characterisation of balsamic vinegars by amino acid content using a multivariate statistical approach

Twenty-three amino acids were determined to characterise vinegars according to the typologies prescribed by Italian regulations. Rn automatic amino ac id analyzer was used for the amino acid separation, The analytical procedur e adopted is based on a cationic exchange chromatographic method and temper ature gradient. The data collected were successively elaborated using Linea r Principal Components Analysis (LPCA) and Linear Discriminant Analysis (LD A). LPCA was able to differentiate only Modena and Reggio Emilia Traditiona l Balsamic vinegars, whereas LDA was able to discriminate all types of vine gar under study. A net separation was made between Modena and Reggio Emilia Traditional Balsamic vinegars and the other types (Modena Balsamic vinegar s produced according to the current regulations and the remaining Modena Ba lsamic vinegars).