## 3 Results
### Polyphenolic Profile  
The polyphenolic profile of vinegars is shown in Table 2. Fifty-one compounds are divided into eleven polyphenolic sub-groups, namely, anthocyanin, flavones, flavonoids, flavan-3-ol, dihydroflavonols, hydroxybenzoic acids, hydroxycinamic acids, hydroxyphenylpropanoic acids, stilbenes, hydroxybenzaldehyde, and tyrosols. Elderflower-flavored vinegar has significantly higher concentrations of total anthocyanins, flavonoids, hydroxybenzoic acids, hydroxycinnamic acids, hydroxybenzaldehyde, and tyrosols. The leading representatives of these phenolic sub-groups are malvidin-3-O-glucose, quercetin, isorhamnetin-4\({}^{\prime}\)-O-glucose, protocatechuric acid, \(p\)-hydroxybenzoic acid, chlorogenic acid, vanillin, and hydroxytyrosol. Sub-group flavones have significantly higher concentra  
Figure 2: Differences in the odorant series (herbal, floral, fruity, sweet, spicy, camphor-like, and unpleasant) of the flavored vinegars (shown as a bar graph) compared to the control treatment (shown on the \(x\)-axis) expressed as percentage changes. The odor series is represented by the sum of mean values of all compounds of the same odorant series where a significant difference between treatments was determined. tions in vinegars flavored with rosemary and thyme. The most abundant compounds of this subgroup are apigenin-4-O-glucose in rosemary-flavored vinegar, luteolin-7-O-glucose in thyme-flavored vinegar, and luteolin-7-O-rutinoside, equally represented in both treatments. \begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multirow{2}{*}{**Compounds (mg/L)**} & \multicolumn{4}{c}{**Treatments (Mean \(\pm\) SD)**} & \multirow{2}{*}{**Sig. **} \\ \cline{2-2} \cline{4-6}  & **Control** & & **Elderflower** & **Rosemary** & **Thyme** & \\ \hline Anthocyanins & n.d. & 0.05 \(\pm\) 0.00 & n.d. & n.d. & \\ Cavalidin-3-O-glucose & n.d. & 14.32 \(\pm\) 3.90 & n.d. & n.d. & \\ Petunidin-3-O-glucose & n.d. & 0.15 \(\pm\) 0.00 & n.d. & n.d. & \\ \(\Sigma\) anthocyanins & n.d. & 14.52 & n.d. & n.d. & \\ \hline Flavomes & & & & & \\ Apigenin & n.d. & n.d. & 0.28 \(\pm\) 0.01 b  & 1.00 \(\pm\) 0.02 a & **\(\ast\)** \\ Apigenin-4-O-glucose & 0.03 \(\pm\) 0.04 c  & 0.20 \(\pm\) 0.03 c  & 16.45 \(\pm\) 0.82 a  & 2.11 \(\pm\) 0.32 b  & *** \\ Apigenin-7-O-glucose & n.d. & 0.02 \(\pm\) 0.01 c  & 2.55 \(\pm\) 0.14 a  & 0.32 \(\pm\) 0.04 b  & *** \\ Baicalein & 0.39 \(\pm\) 0.04 c  & 0.33 \(\pm\) 0.08 b  & 0.58 \(\pm\) 0.09 a  & 0.47 \(\pm\) 0.03 ab  & *** \\ Baicalein-7-O-glucuron & 2.16 \(\pm\) 1.61 & 2.12 \(\pm\) 0.51 & 3.98 \(\pm\) 1.28 & 4.25 \(\pm\) 1.27 & n.s. \\ Luteolin & 0.15 \(\pm\) 0.02 c  & 0.13 \(\pm\) 0.00 c  & 1.76 \(\pm\) 0.01 b  & 3.02 \(\pm\) 0.03 a  & *** \\ Luteolin-4-O-glucose & n.d. & n.d. & 0.01 \(\pm\) 0.00 a  & n.d. & \\ Luteolin-7-O-glucose & 0.03 \(\pm\) 0.02 c  & n.d. & 1.81 \(\pm\) 0.07 b  & 16.95 \(\pm\) 0.28 a  & *** \\ Luteolin-7-O-rutinoside & n.d. & 0.03 \(\pm\) 0.00 b  & 5.55 \(\pm\) 0.70 a  & 5.31 \(\pm\) 0.59 a  & *** \\ \(\Sigma\) flavomes & 2.76 b  & 2.84 b  & 32.98 a  & 33.42 a  & *** \\ \hline Flavonons & & & & & \\ Isornhametin & 0.01 \(\pm\) 0.00 b  & 16.57 \(\pm\) 0.45 a  & 0.07 \(\pm\) 0.04 b  & 0.01 \(\pm\) 0.01 b  & *** \\ Isornhametin-3,4_A_-O-diglucoside & n.d. & 1.96 \(\pm\) 0.05 a  & 0.02 \(\pm\) 0.01 b  & n.d. & *** \\ Isornhametin-3-O-glucose & n.d. & 54.11 \(\pm\) 0.78 a  & 0.02 \(\pm\) 0.01 b  & n.d. & *** \\ Isornhametin-3-O-rutinoside & n.d. & 0.55 \(\pm\) 0.10 & n.d. & n.d. & *** \\ Isornhametin-4_A_-O-glucose & n.d. & 98.61 \(\pm\) 0.89 a  & 0.06 \(\pm\) 0.02 b  & 0.01 \(\pm\) 0.01 b  & *** \\ Kaempfer-0.28 \(\pm\) 0.06 b  & 4.94 \(\pm\) 0.53 a  & n.d. & n.d. & *** \\ Kaempfer-3-O-glucose & 0.174 b  & 8.16 \(\pm\) 0.66 a  & 0.05 \(\pm\) 0.03 b  & 0.11 \(\pm\) 0.07 b  & *** \\ Kaempfer-3-O-glucuron & n.d. & n.d. & 0.12 \(\pm\) 0.03 a  & 0.04 \(\pm\) 0.02 b  & *** \\ Kaempfer-7-O-glucose & n.d. & 0.49 \(\pm\) 0.66 & n.d. & n.d. & *** \\ Kaempfer-7-O-neubose & n.d. & 0.09 \(\pm\) 0.10 & n.d. & n.d. & n.s.