Ageing characterization of Balsamic Vinegar of Modena (BVM) and Traditional Balsamic Vinegar of Modena (TBVM) by the combined use of Nuclear Magnetic Resonance spectroscopy (NMR) and multivariate statistical analysis. Our database allows to differentiate BVM from TBVM samples. Moreover, within BVMs, samples with ageing <3/>3 years can be discriminated and within TBVM, samples with ageing between 12 and 25 years as well as >25 years can be discriminated. The use of 13C-NMR spectroscopy, allows to check whether TBVM samples are produced according to the set rules (authenticity assessment) or if they are defrauded.
The proposed method allows the differentiation between Balsamic Vinegar of Modena (PGI) and Traditional Balsamic Vinegar of Modena (PDO), being this latter a much more valuable vinegar. Currently, PDO certification is evaluated only by using sensory analysis and basic chemical investigations (acidity, density, dry residue etc). The advantage of using NMR spectroscopy respect to other analytical techniques is the high reproducibility, no sample derivatization and moreover it is a nondestructive technique. The proposed method allows to establish the authenticity of the high valuable TBVM, representing a great analytical tool for both producers and consumer’s protection.