Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.18 |
0.03 |
0.56 |
0.20 |
| mol/100 ml |
9.01e-07 |
1.51e-07 |
2.83e-06 |
1.03e-06 |
Values calculated by aggregating data from 6
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Gallic acid |
mg/100 ml |
0.15 |
0.03 |
0.48 |
0.17 |
| mol/100 ml |
7.73e-07 |
1.30e-07 |
2.43e-06 |
8.82e-07 |
Original Content Values Used to Produce Means
Garcia-Parrilla M.C., Gonzalez G.A., Heredia F.J., Troncoso A.M. (1997) Differentiation of wine vinegars based on phenolic composition. Journal of Agricultural and Food Chemistry 45:3487-3492
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.16 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Jerez wine |
yes |
42 |
|
0.24 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Condado wine |
yes |
18 |
|
0.56 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Montilla-Moriles wine |
yes |
8 |
|
0.05 mg/100 ml
|
Vinegar - Spain - Quick acetification - From Jerez wine |
yes |
7 |
|
0.04 mg/100 ml
|
Vinegar - Spain - Quick acetification - From Montilla-Moriles wine |
yes |
4 |
|
0.03 mg/100 ml
|
Vinegar - Spain - Quick acetification - Substrate wine not known |
yes |
13 |