A rapid method for the determination of stable hydrogen isotope ratios of acetic acid in vinegar
Di Feng,
Daobing Wang,
Qiding Zhong
et al.
Abstract:RationaleVinegar is an everyday condiment made from fermented grains or fruits. It contains acetic acid which is the main organic material produced by fermentation. Vinegar suffers from the authenticity problem of exogenous adulteration due to the indistinguishability of low‐cost chemical sources of synthetic acetic acid from acetic acid produced by fermentation. It is necessary to establish a simple and rapid measurement technique.MethodsDetermination was according to the total acid content of vinegar diluted… Show more
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