Authenticity and quality of spirit vinegar: Methods for detection of synthetic acetic acid addition

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894189" target="_blank" >RIV/60461373:22330/12:43894189 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Authenticity and quality of spirit vinegar: Methods for detection of synthetic acetic acid addition

Original language description

A set of authentic spirit vinegars and mixtures of vinegars with synthetic acetic acid was analysed. Isotopic ratios, 2H/1H (SNIF-NMR; site-specific natural isotopic fractionation-nuclear magnetic resonance) and 13C/12C (IRMS; isotope ratio mass spectrometry), were determined and compared with the already published data. Gas chromatography analyses of volatiles and sensory analyses were applied to distinguish spirit vinegars, synthetic acetic acids and their mixtures. Concentrations of minor volatiles such as acetaldehyde and acetone were very low and too variable to be used as authenticity markers. The samples of authentic spirit vinegars contained ethanol and ethyl acetate, the indicators of the fermentation process, in concentrations ranging from 0.50 g?l-1 to 3.40 g?l-1 and from 0.10 g?l-1 to 0.50 g?l-1, respectively. Both the sensory assessment and chromatographic method were found to be useful for fast screening of suspicious samples or for the detection of highly adulterated sam

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QI91B283" target="_blank" >QI91B283: Methods and parameters for evaluation of foodstuffs and food raw materials authenticity.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2012

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Volume of the periodical

51

Issue of the periodical within the volume

3

Country of publishing house

SK - SLOVAKIA

Number of pages

9

Pages from-to

123-131

UT code for WoS article

000310106600001

EID of the result in the Scopus database

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