Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.35 |
0.01 |
0.91 |
0.35 |
| mol/100 ml |
7.40e-07 |
2.11e-08 |
1.92e-06 |
7.40e-07 |
Values calculated by aggregating data from 6
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| p-Coumaric acid |
mg/100 ml |
0.12 |
3.46e-03 |
0.32 |
0.12 |
| mol/100 ml |
2.56e-07 |
7.31e-09 |
6.65e-07 |
2.56e-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 |
|
0.54 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Jerez wine |
yes |
42 |
|
0.01 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Condado wine |
yes |
18 |
|
0.09 mg/100 ml
|
Vinegar - Spain - Slow acetification - From Montilla-Moriles wine |
yes |
8 |
|
0.91 mg/100 ml
|
Vinegar - Spain - Quick acetification - From Jerez wine |
yes |
7 |
|
0.12 mg/100 ml
|
Vinegar - Spain - Quick acetification - From Montilla-Moriles wine |
yes |
4 |
|
0.14 mg/100 ml
|
Vinegar - Spain - Quick acetification - Substrate wine not known |
yes |
13 |