Table 6. Comparison of organic acid content in apple vinegars

Organic acids	Samples1)
	A	B	C	D
Oxalic acid	26.55±0.212)b3)	25.42±0.29d	25.86±0.06c	27.85±0.08a
Tartaric acid	ND4)	ND	ND	ND
Malic acid	244.83±0.23a	210.21±1.38b	125.78±0.30c	86.90±0.84d
Acetic acid	5,896.02±0.71a	5,724.27±84.84b	5,682.39±30.99b	5,945.07±3.53a
Citric acid	ND	ND	ND	ND
Succinic acid	77.61±0.23b	81.01±1.29a	ND	ND
Total	6,245.00±1.38a	6,040.91±87.80b	5,834.03±31.35c	6,059.82±4.45b

A, non-thermal sterilized raw apple vinegar; B, sterilized apple vinegar; C and D, commercial apple vinegar.
Values are mean±SD (n=3).
Different superscript letters (^a-d) indicate significant differences (p<0.05) by Duncan’s multiple range test.
ND, not detected.