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Alcohol, vinegar and flavor solubles

Bada Bing Jun 13, 2013 10:05 AM

I have heard often that certain flavor compounds are not released by exposure to water, oil or fats, but alcohol will release them.

Does anyone know if vinegar is equivalent to alcohol--that is, it will release equivalent flavor compounds in marinades, braises and what not?

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  1. JungMann Jun 13, 2013 11:18 AM

    Alcohol-soluble compounds bind with the ethanol in your wine or spirit. Vinegar, being a combination of water and acetic acid, will not have the same effect.

    1 Reply
    1. re: JungMann
      JMF Jun 21, 2013 09:40 AM

      But there are other acid soluble compounds that vinegar or citrus juices can extract.

    2. C. Hamster Jun 13, 2013 05:34 PM


      1. Bada Bing Jun 14, 2013 06:46 AM

        Thanks for the clarifications! Perfect.

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