vinegar

D-(-)-Tartaric acid (D-Tartaric acid; (S, S)-tartarate; D-threaric acid) is mainly located in the cytoplasm. D-(-)-Tartaric acid can be converted into (2S,3S)-cis-fertaric acid and (2S,3S)-trans-fertaric acid. Outside the human body, it can be found in vinegar. This makes it a potential biomarker for the consumption of this food.

Vanillic Acid (Acide vanillique) is used as a condiment in food,which used in wine and vinegar. It is an intermediate in the production of vanillin from ferulic acid.

Methyl 2-hydroxy-4-methylvalerate [Methyl 2-hydroxyisovalerate] is a predominant volatile compound found in Zhenjiang aromatic vinegar.

Dihydrorobinetin ((+)-Dihydrorobinetin) is a compound extracted from Robinia pseudoacacia. It is a marker of vinegar aging in Robinia pseudoacacia wood. It has antioxidant activity and is often added to skin care products.

Clerosterol ((-)-Clerosterol) is a small molecule compound derived from Roasted bupleuri in vinegar that inhibits Pgp overexpression. Clerosterol shows cytotoxicity to human melanoma cells and can be used to study the loss of mitochondrial membrane potential.