ABSTRACT
Rocío Ríos-Reina, María del Pilar Segura-Borrego, Cristina Úbeda, María Lourdes Morales, and Raquel María Callejón
Chapter Authors:
Rocío Ríos-Reina (https://orcid.org/0000-0002-9703-5853" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-9703-5853)
M. Pilar Segura-Borrego (https://orcid.org/0000-0002-5865-3894" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-5865-3894)
Cristina Úbeda (https://orcid.org/0000-0002-1320-4438" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-1320-4438)
M. Lourdes Morales (https://orcid.org/0000-0002-0384-0326" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0002-0384-0326)
Raquel M. Callejón (https://orcid.org/0000-0001-5285-4575" xmlns:xlink="https://www.w3.org/1999/xlink">https://orcid.org/0000-0001-5285-4575)
Nowadays, vinegar is considered a high-quality product, whose demand has significantly increased worldwide. Some vinegars have been protected by legislative systems known as Protected Geographical Indication (IGP) or Protected Designation of Origin (PDO). The increase in demand coupled with the vast diversity of vinegar products available in the market makes their characterization imperative in order to establish quality control parameters and thus avoid fraud. Characterization, therefore, covers different objectives including authentication and classification. The limitation is that it comprises of a wide range of obtained physicochemical and sensory parameter values. Commonly used methods for the characterization and classification of vinegars, such as chromatographic and spectrometric techniques, are time-consuming, expensive, and laborious and require highly trained personnel. Moreover, due to the inefficiency of instrumental methods, as well as the greater sophistication of current methods of adulteration, the range of compounds that must be quantified to ensure authenticity is continuously increasing. Consequently, in recent years, there has been a growing need to develop rapid, cheap, robust, and effective analytical methods that do not require a mere sample manipulation, such as sensors and spectroscopic techniques coupled to chemometric tools.
