Journal of Agricultural and Food Chemistry · 2010 · 43 citations · 18 references
AgricultureChemistryFood ScienceAnalytical ChemistryFood AnalysisMass Spectrometric AnalysisAcidity AnalysisElemental Composition AnalysisFermentation ChemistryInstrumental AnalysisWine Composition AnalysisWine FermentationCarbon Isotope AnalysisIsotope FractionationIsotope Ratio AnalysisIsotope Ratio Mass SpectrometryMicroextractionSolid-phase MicroextractionVinegar Acidity AssessmentVolatile Acid Measurement
Acetic acid is the main ingredient of vinegar, and the worth of vinegar often depends on the fermentation of raw materials. In this study, we have developed a simple and rapid method for discriminating the fermentation of the raw materials of vinegar by measuring the hydrogen and carbon isotope ratio of acetic acid using head space solid-phase microextraction (HS-SPME) combined with gas chromatography-high temperature conversion or combustion-isotope ratio mass spectrometry (GC-TC/C-IRMS). The measurement of acetic acid in vinegar by this method was possible with repeatabilities (1sigma) of +/-5.0 per thousand for hydrogen and +/-0.4 per thousand for carbon, which are sufficient to discriminate the origin of acetic acid. The fermentation of raw materials of several vinegars was evaluated by this method.
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