Authenticity assessment of spirit vinegar (Part II): Analysis of samples from distribution chain
2012
Gregrova, A., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin | Cizkova, H., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin | Mazac, J., Celne Technicka Laborator, Prague (Czech Republic) | Voldrich, M., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin
The aim of this study was to evaluate how efficient is the use of organoleptic and isotopic analyses in the detection of synthetic acetic acid in adulterated spirit vinegars. Organoleptic analysis of the profile and content of volatile compounds, and isotopic analysis of the ratios of 13C/12C a 2H/1H were applied on 14 samples of spirit vinegars produced by Central European producers. Sensory evaluation and the determination of the levels of volatile markers characteristic for the fermentation process (ethanol and ethylacetate) allowed us to distinguish spirit vinegar from synthetic acetic acid solutions. Nevertheless, in the case of mixtures neither of the methods provided statistically significant results. Isotope analysis is a suitable tool for assessing the authenticity of vinegar, but it is relatively expensive and instrumentally demanding, and enables a reliable detection of synthetic acetic acid addition into the spirit vinegars only above 15 %.
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