Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43897135" target="_blank" >RIV/60461373:22330/14:43897135 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1007/s00217-014-2209-9" target="_blank" >http://dx.doi.org/10.1007/s00217-014-2209-9</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-014-2209-9" target="_blank" >10.1007/s00217-014-2209-9</a>
Alternative languages
Result language
angličtina
Original language name
Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid
Original language description
Possible adulteration of canned products containing spirit vinegar pickle by adding synthetic acetic acid is a significant problem of the food industry. Isotope analyses, which determine botanical origin of acetic acid and also can detect synthetic acid,were applied to detect undeclared addition of synthetic acetic acid to canned products. The aim of the study was to improve the extraction technique for the SNIF-NMR (2H/1H; site-specific natural isotopic fractionation-nuclear magnetic resonance) and IRMS (13C/12C; isotope ratio mass spectrometry) isotope methods and for an atypical matrix and to determine isotope ratios in canned vegetables pickle to prove their adulteration or authenticity. The following set of canned products was analysed: pickled cucumbers (n = 16) and one vinegar pickle purchased in the Czech market and six model (cucumber) pickles. The determined ratios of 2H/1H and 13C/12C for the pickled cucumbers proved to be authentic ranged from 89.4 to 107.0 ppm and from ?2
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QI91B283" target="_blank" >QI91B283: Methods and parameters for evaluation of foodstuffs and food raw materials authenticity.</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
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Volume of the periodical
239
Issue of the periodical within the volume
1
Country of publishing house
DE - GERMANY
Number of pages
6
Pages from-to
169-174
UT code for WoS article
000338224600017
EID of the result in the Scopus database
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