This paper proposes two methods for determination of cadmium in vinegar employing electrothermal
atomic absorption spectrometry. The optimization step was performed using two-level full factorial
and Box–Behnken designs, being that a new multiple response function was established. Under experimental
conditions of pyrolysis temperature of 640 C and atomization temperature of 2000 C, the direct
method allows the analysis using the external calibration technique, with limit of quantification of
14 ng L1 and characteristic mass of 1.2 pg, having aluminium as chemical modifier. This method was
applied in six samples of vinegar acquired from Salvador City, Brazil. The cadmium content varied from
20 to 890 ng L1. Other method was also proposed by digestion using nitric acid and hydrogen peroxide
in reflux system employing cold finger, being cadmium determined by ETAAS. The results obtained with
the complete digestion procedure were in agreement with those found by the direct method proposed
herein.