Authenticity and quality of spirit vinegar: Methods for detection of synthetic acetic acid addition
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
—
DOI - Digital Object Identifier
—
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Authenticity and quality of spirit vinegar: Methods for detection of synthetic acetic acid addition
Popis výsledku v původním jazyce
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
Název v anglickém jazyce
Authenticity and quality of spirit vinegar: Methods for detection of synthetic acetic acid addition
Popis výsledku anglicky
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
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
—
Návaznosti výsledku
Projekt
<a href="/cs/project/QI91B283" target="_blank" >QI91B283: Metody a kritéria pro ověřování autenticity potravin a potravinářských surovin</a><br>
Návaznosti
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
Ostatní
Rok uplatnění
2012
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of Food and Nutrition Research
ISSN
1336-8672
e-ISSN
—
Svazek periodika
51
Číslo periodika v rámci svazku
3
Stát vydavatele periodika
SK - Slovenská republika
Počet stran výsledku
9
Strana od-do
123-131
Kód UT WoS článku
000310106600001
EID výsledku v databázi Scopus
—