Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.35 1.00e-02 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