Acetic Acid vs Apple Cider Vinegar: Difference and Comparison

There are a number of chemical substances present all across the world, and some of them happen to be very similar in certain characteristics that it becomes very easy to get confused between those substances.

A very common example of such substances can be a differentiation between acetic acid and apple cider vinegar which is very thin in reality but still happens to be very significant. 

Key Takeaways

  1. Acetic acid is a clear, colorless organic acid with a strong, pungent smell, used in various industrial and food applications.
  2. Apple cider vinegar is a fermented product made from apples, containing acetic acid and other organic compounds, used for culinary and health purposes.
  3. Apple cider vinegar has a milder taste and offers additional health benefits due to its natural compounds and antioxidants.

Acetic Acid vs Apple Cider Vinegar 

Acetic acid is a colorless liquid that possesses a strong, pungent smell and is a key component in vinegar, giving it its distinctive taste and smell. Apple cider vinegar is a type of vinegar made from fermented apple juice, containing a small amount of acetic acid along with other compounds and nutrients.

Acetic Acid vs Apple Cider Vinegar

Acetic Acid Is a very infamous organic compound and chemical substance that is widely used all across the world for multiple purposes.

This substance happens to be a major component in the making of any kind of vinegar, and it is also used in the production of medicines as well as certain food substances also.  

But on the other hand, a liquid solution that comes into existence after crushing apples and fermenting them to the greatest extent possible is known as apple cider vinegar.

A certain amount of acetic acid is found in this particular solution also, and it is utilized widely all across the world to preserve food materials as well as to enhance their taste. 

Comparison Table

Parameters of Comparison Acetic Acid  Apple Cider Vinegar 
Definition  It refers to a very particular type of carboxylic acid. The term refers to the fermented juice of apples used for the preservation of food. 
Color  This particular substance happens to be colorless. This particular substance happens to be red or brown in color. 
Used in This substance is used in many chemical formulas and for other purposes also. This substance is widely used for the preservation of food materials and for enhancing the taste of food as well. 
Preparation  It is a chemical substance that comes into existence after certain necessary chemical reactions. This substance is created by crushing apples as well as fermenting them further. 
Chemical formula  Chemically this substance is also known as ethanoic acid. This substance carries no chemical affiliation. 
Interrelation  This particular substance is used for the making of vinegar. A large part of this particular substance happens to be acetic acid. 

What is Acetic Acid? 

Famously known as ethanoic acid, acetic acid happens to be one of the most famous acids falling under the category of carboxylic acids.

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This particular asset happens to be a very famous chemical substance that occurs in a free state but sometimes can also be found in certain other conditions as well.

This particular substance is mostly used in the vinegar-making industry as acetic acid happens to be the most prominent part of creating vinegar. 

In the total amount of vinegar, approximately 5 to 10 percent of acetic acid can easily be found, and after fermentation, acetic acid helps in two growth of apple cider vinegar and other kinds of vinegar also.

However, the utilization of this particular substance is not just limited to the making of vinegar, and it is also used in certain other industries. 

On the basis of physical characteristics, this particular asset happens to be colorless and carries a very sour taste, and apart from being used in the food industry, it is also used in certain other industries as well.

This particular asset can also be utilized in certain domestic works and serves as a great tool for all the relevant functions. 

acetic acid

What is Apple Cider Vinegar? 

A very popular form of vinegar known as apple cider vinegar has become a very crucial part of all the food-related industries.

Unlike the normal vinegar or the white vinegar, particularly this particular sort of vinegar is created by an entirely different process.

Apples are crushed to a very greater extent and then fermented for a longer duration of time. 

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When the fermentation is completed on its own, yeast is added to the fermented solution, and further fermentation is caused to the solution.

This end step leads to the creation of acetic acid and eventually leads to the formation of apple cider vinegar;

therefore, in simple words, it can be said that acetic acid happens to be a very prominent component in the making of apple cider vinegar. 

This particular product is not just used for preserving food materials but is also used for cooking and other purposes.

Specifically, in Chinese cuisine, vinegar tends to play a significant role in the cooking of certain dishes and enables the person to enhance the taste of the cooked food. 

apple cider vinegar

Main Differences Between Acetic Acid and Apple Cider Vinegar 

  1. Acetic Acid is a very particular type of carboxylic acid, while on the other hand Apple Cider Vinegar is a liquid solution made after fermenting apples. 
  2. Acetic Acid is a chemical substance, while on the other hand, Apple Cider Vinegar is a liquid edible solution. 
  3. Acetic Acid makes up approximately 4% of Vinegar, while on the other hand Apple Cider Vinegar is made up of a certain amount of Acetic Acid. 
  4. Acetic Acid is a colorless solution, while on the other hand, Apple Cider Vinegar happens to be reddish-brownish in color. 
  5. Acetic Acid is also known as Ethanoic Acid, while on other hand, Apple Cider Vinegar is also called ACV. 
Difference Between Acetic Acid and Apple Cider Vinegar

References  

  1. https://scripts.iucr.org/cgi-bin/paper?S0365110X58001341 
  2. http://eprints.bmsu.ac.ir/6391/  

Last Updated : 15 July, 2023

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