Thesis (M.Sc.) - Cairo University - Faculty of Science - Department of Analytical Chemistry

In this thesis, we are concerned with developing new HPLC methods for assessment of commercial vinegar samples in local supermarkets through determination of acetic acid and other very trace constituents of vinegar such as tartaric, malic, lactic and citric acids and acetaldehyde as they have several uses and important for human. The main component of vinegar is acetic acid, which gives a sour taste and pungent aroma. The acetic acid content of the different vinegar present in the global market usually ranges from four to seven acetic degrees (w/v; 4{u2013}7 g acetic acid/100 mL of vinegar). Other minor constituents of vinegar include other organic acids (citric, malic, tartaric and lactic acids), esters, alcohols, vitamins, mineral salts, amino acids, as well as compounds with antioxidant properties (mainly polyphenols). Organic acids are important compounds in vinegar, some of them are originally present in raw material such as (grape and apple) but other may appear during alcoholic, acetic or another kind of fermentation

Issued also as CD