Determination of D/H isotope ratio in acetic acid from vinegars and pickled products by 2H-NMR-spectroscopy

Hermann, Armin

doi:10.1007/s002170100308

Cited by 22 publications

(15 citation statements)

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“…Previous studies have shown that C and H stable isotope ratios have a marked capacity to distinguish C3‐ and C4‐derived products, allowing the adulteration of must with raw fermentation materials cheaper than those declared on the label to be detected …”

Section: Resultssupporting

confidence: 71%

“…Previous studies have shown that C and H stable isotope ratios have a marked capacity to distinguish C3-and C4-derived products, allowing the adulteration of must with raw fermentation materials cheaper than those declared on the label to be detected. [26][27][28][29][30] Natural ratios of 13 Our study confirms the ability of isotopic analysis to detect the fraudulent addition of beet and cane sugar, either added to or in place of the must used to produce ABMs. As shown in Figure 2A For an ABM residue after acetic acid extraction, which can be assimilated to a must, this general reference can be adopted.…”

Section: Detection Of Abm Adulterationsupporting

confidence: 71%

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Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must

et al. 2018

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"Aceto Balsamico di Modena" (ABM) is a protected geographical indication salad dressing obtained from cooked and/or concentrated grape must, with the addition of wine vinegar and a maximum of 2% caramel (EU Reg 583/2009). In this study, we investigated whether the combination of C/ C of ethanol using isotope ratio mass spectrometry with H-site-specific natural isotope fractionation-nuclear magnetic resonance and minor sugars using ion chromatography with pulse amperometric and charged aerosol detection is able to improve detection of sugar addition to ABM must. A large selection of authentic Italian grape musts and different samples of balsamic vinegar with an increasing percentage of added beet, cane, and sugar syrups were considered. The possible degradation of sugars in the ABM matrix during shelf life was also investigated. While stable isotope ratios analysis remains the favoured method for determining cane and beet sugar addition, dosage of minor sugar (in particular maltose) proved to be very useful for detecting the addition of sugar syrup. Thanks to this innovative approach, 3 out of 27 commercial ABMs were identified as adulterated. A combination of stable isotope ratio and ion chromatography with pulse amperometric and charged aerosol detection analysis can be therefore proposed as a suitable tool for detecting the authenticity of ABM must.

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Section: Resultssupporting

confidence: 71%

Section: Detection Of Abm Adulterationsupporting

confidence: 71%

Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must

et al. 2018

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“…One mode is to add a vinegar derived from a C 4 plant (Hatch-Slack pathway for carbon fixation), such as the sugar-cane (named alcohol vinegar), of easy obtainment and low cost in our country. This increases the production of vinegar from a C 3 plant (Calvin cycle for carbon fixation), as grape (wine vinegar) and to reduce the final cost (Hermann, 2001). Therefore, the determination of vinegars authenticity is of great importance in the food industry, since raw material costs are directly related to their origin.…”

Section: Introductionmentioning

confidence: 99%

Classification of Brazilian vinegars according to their 1H NMR spectra by pattern recognition analysis

Boffo

Tavares

Ferreira

et al. 2009

LWT - Food Science and Technology

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1 H NMR SIMCA KNN PLS-DA a b s t r a c tThis work describes using 1 H NMR data and pattern recognition analysis to classify vinegars. Vinegar authenticity is linked to raw ingredient source and manufacturing conditions. Application of PCA and HCA methods resulted in the natural clustering of the samples according to the raw material used. Wine vinegars were characterized by a high concentration of ethyl acetate, glycerol, methanol and tartaric acid, while glycerol and ethyl acetate signals were not visible in alcohol/agrin vinegars. Apple vinegars showed to be richer in alanine. The KNN, SIMCA and PLS-DA methods were used to build predictive models for classification of vinegar type wine, apple and alcohol/agrin (27 samples -22 as training set). The models were tested using an independent set (5 samples), no samples were wrongly classified. Validated models were used to predict the class of 21 commercial samples, which, as expected, were correctly classified. Eight commercial vinegars (honey, orange, pineapple and rice) were discriminated from these samples using PCA method. Honey vinegars did not present ethanol signals and pineapple vinegars presented the largest amount of tartaric acid. Rice and orange vinegars are richer in lactic acid and did not present the methanol signal. Alanine signals were not visible in orange vinegars.

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“…Essas foram feitas utilizando-se 600 µL do ácido acético extraído, contendo ainda traços de água, etanol e éter etílico, e adicionados 100 µL do padrão N,N-tetrametiluréia (TMU) 99%. 21 . Porém, encontramos um valor superior, não só para o ácido acético sintético, como também para as amostras com origem biossintética C3 e C4.…”

Section: Medidas De Rmnunclassified

Determinação da origem biossintética de ácido acético através da técnica "Site Specific Natural Isotopic Fractionation Studied by Nuclear Magnetic Resonance (SNIF-NMR)"

Boffo¹,

Ferreira²

2006

Quím. Nova

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Recebido em 15/2/05; aceito em 19/8/05; publicado na web em 8/2/06 BIOSYNTHETIC ORIGIN OF ACETIC ACID USING SNIF-NMR. The main purpose of this work is to describe the use of the technique Site-Specific Natural Isotopic Fractionation of hydrogen (SNIF-NMR), using 2 H and 1 H NMR spectroscopy, to investigate the biosynthetic origin of acetic acid in commercial samples of Brazilian vinegar. This method is based on the deuterium to hydrogen ratio at a specific position (methyl group) of acetic acid obtained by fermentation, through different biosynthetic mechanisms, which result in different isotopic ratios. We measured the isotopic ratio of vinegars obtained through C 3 , C 4 , and CAM biosynthetic mechanisms, blends of C 3 and C 4 (agrins) and synthetic acetic acid.Keywords: SNIF-NMR; vinegar; plant metabolism. INTRODUÇÃOA Ressonância Magnética Nuclear de alta resolução pode contribuir significativamente para a determinação da autenticidade quanto à origem geográfica e/ou biossintética de alimentos, através das medidas do conteúdo isotópico, em abundância natural, para sítios moleculares específicos.A técnica conhecida como SNIF-NMR ("Site Specific Natural Isotopic Fractionation studied by Nuclear Magnetic Resonance"), foi desenvolvida no início dos anos 80, pelos Profs. Gérard e Maryvonne Martin na Universidade de Nantes, na França, para detectar a adição de açúcares não declarados ao processo de fermentação do vinho; procedimento esse chamado de enriquecimento ou "chaptalization" 1. O enriquecimento acontece quando há necessidade da adição de açúcar ao mosto da uva antes da fermentação com objetivo de aumentar o teor alcoólico e, conseqüentemen-te, a qualidade do vinho. Essa adição não se configura necessariamente em uma fraude, uma vez que é permitida dependendo das condições climáticas para uma determinada safra 2 . A técnica SNIF-NMR também tem sido utilizada para averiguar a adição de açúcares não declarados em outros produtos além do vinho 3,4 , como por ex., em sucos de frutas 5-7 , mel 8 , tequila, entre outros [10][11][12][13][14] . Sua aplicação consiste nas medidas conjuntas de ressonância magnética nuclear e de espectrometria de massas, sendo que a primeira determina a relação isotópica H da metila do etanol, produzido a partir do processo de fermentação do suco, e comparada com a de outros produtos. Assim, o etanol derivado da fermentação do açúcar de beterraba é menos enriquecido em deutério que aquele fermentado a partir do suco de laranja e mais enriquecido quando é fermentado a partir do açúcar da cana-de-açúcar 15 . O ácido acético, utilizado na produção do vinagre, é obtido basicamente pelos processos de oxidação do etanol (sinteticamente) ou de fermentação (biologicamente). No entanto, a fonte de etanol pode vir de várias origens, como cana-de-açúcar, uva, mel, laranja, maçã, entre outras. Desse modo, a caracterização do ácido acético nos vinagres é de grande importância para a indústria de alimentos, uma vez que os custos da matéria-prima estão diretamente relacionados à sua origem 16 . Muito...

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Determination of D/H isotope ratio in acetic acid from vinegars and pickled products by 2H-NMR-spectroscopy

Cited by 22 publications

References 0 publications

Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must

Combination of sugar and stable isotopes analyses to detect the use of nongrape sugars in balsamic vinegar must

Classification of Brazilian vinegars according to their 1H NMR spectra by pattern recognition analysis

Determinação da origem biossintética de ácido acético através da técnica "Site Specific Natural Isotopic Fractionation Studied by Nuclear Magnetic Resonance (SNIF-NMR)"

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