Aging acceleration of balsamic vinegar applying micro-oxygenation technique

•Controlled oxygen dose through MOX (in bulk or barrels) promotes vinegar quality.•MOX with oak chips mimics and efficiently accelerates the oak barrel aging process.•MOX induced higher concentration of phenolic compounds in shorter aging period.•MOX reduced the aging period to 1/3 compared to barrel aging.•Aromatic profile of 1.5-year barrel aged vinegar was similar to 6 months MOX aged. The effect of micro-oxygenation (MOX) technique on quality and sensorial characteristics of balsamic vinegar was investigated, aiming to aging acceleration. Aging experiments were conducted using a multiple diffuser micro-oxygenator for up to 6 months with an oxygen flow of 30 mg/L/month, including oak chips (1 g/L) or not. Barrel maturation was simultaneously carried out. Quality, nutritional, sensorial characteristics and the aromatic profile of all aged vinegars were evaluated throughout aging. MOX accelerated the alteration of aging indices. Volatile compounds of fruity aroma and wine were decreased, while the fatty/buttery and caramel aroma compounds were increased. Similar compounds of 1.5-year barrel maturation were developed within 6 and 5 months applying MOX without or with oak chips, respectively. MOX resulted in reduction of the aging time to 1/3 compared to the corresponding one in barrels, considered as an attractive approach for vinegar-producing industries, mimicking and accelerating the long and costly barrel aging.