Optimized Extraction Method of Acetic Acid in Vinegar and Its Effect on SNIF-NMR Analysis to Control the Authenticity of Vinegar

Ko, W. H.; Cheng, Ju-Yun; Chen, Po‐Yen; Hsieh, Chang‐Wei

doi:10.1007/s11947-011-0766-5

Cited by 10 publications

(4 citation statements)

References 15 publications

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“…An alternative method, which is of specific importance for the authentication of food products, is site‐specific natural isotopic fractionation (SNIF) NMR (Martin et al., ), which is now the official method for the analysis wine and vinegar in the European Commission (EC regulation 2676/90 2347/91, 2348/91), the International Wine Office, and an official AOAC method for the detection of sugar addition in fruit juices and the determination of the origin of vanillin (Bensaid, Wietzerbin, & Martin, ; Caytan et al., ; Remaud & Akoka, ). SNIF‐NMR is based on the detection of deuterium nuclei, and more specifically, on measuring the isotopic ratio for D/H or 13 C/ 12 C on each site of a molecule, and has been used for the authentication of several products, such as honey (Giraudon, Danzart, & Merle, ; Bertelli et al, ), fruits, vinegar (Ko, Cheng, Chen, & Hsieh, ), wine (Košir et al., ; Ogrinc, Kosir, Kocjancic, & Kidric, ), and spirits (Hsieh, Li, Cheng, & MA, ; Jiang et al., ; Lai, Hsieh, & KO, ; Perini, Giongo, Grisenti, Bontempo, & Camin, ).…”

Section: Fundamentals Of Nmr Spectroscopy‐relevance To Food Sciencementioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

256

126

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Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.

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Section: Fundamentals Of Nmr Spectroscopy‐relevance To Food Sciencementioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

256

126

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“…According to the results of the range analysis, we can draw a conclusion that different factors affected the content of three carotenoids differently. Also, a higher R value means a higher degree of influence of the factor on the content of lutein (Ko et al 2013), and the degree of influence of each factor on the content of lutein in carrot juice were C > A > D > B. That is to say cellulose dosage impacted the greatest, followed by cellulose liquefaction temperature, cellulose liquefaction time and pH value; while the degree of influence of each factor on the content of a-carotene were B > D > A > C, which means pH value affected the greatest, followed by cellulose liquefaction time, cellulose liquefaction temperature, cellulose dosage; and the degree of influence of each factor on the content of b-carotene were B > A > D > C, equally, pH value had the greatest effect on the content of b-carotene, while cellulose dosage had the minimal impact.…”

Section: The Influence Of Cellulose Treatment On Major Carotenoids Ofmentioning

confidence: 99%

Influence of Enzyme Liquefaction Treatment on Major Carotenoids of Carrot (Daucus carrot L.) Juice

Luo

Cheng-rui

et al. 2016

Journal of Food Processing and Preservation

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The effect of enzyme liquefaction treatment on the content of a-carotene, b-carotene and lutein in carrot juice was investigated. The results of single factor experimental and orthogonal test indicated that the optimum condition of pectinase liquefaction were 1.5% pectinase worked for 120 min in condition of 45C and pH 5.0, while the optimum condition for cellulose liquefaction were 1.5% cellulose treated for 60 min in condition of 50C and pH 5.0. In addition, we could draw a conclusion that pectinase or cellulase treatment can significantly improve the content of the three carotenoids in carrot juice based on the results of different enzyme liquefaction treatments and the SEM observation. Meanwhile, composite enzyme treatment (pectinase and cellulose) with different adding order could also significantly improve the content of the three carotenoids. However, using the equal proportion of pectinase and cellulase at the same time showed the antagonistic effect. PRACTICAL APPLICATIONSEnzyme liquefaction treatment is a suitable technology to improve not only the juice yield, but also the major carotenoids of carrot (Daucus carrot L.) juice. And the effect depends on the technological parameter. Consequently, this technology could give some help to carrot juice making and lay a foundation.

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“…Pages et al [238] identified and quantified adulterants in sexual enhancement and weight loss dietary supplements (DS) with a benchtop cryogen-free low-field 1 H NMR spectrometer. To control the authenticity of vinegar [206][207][208] and rice spirits [203], a method named SNIF (sitespecific natural isotope fractionation)-NMR has been proposed to monitor adulteration. SNIF-NMR can distinguish acetic acid or ethyl alcohol from different raw materials on the basis of significant differences in the sitespecific ratio of deuterium to hydrogen.…”

Section: Food Analysismentioning

confidence: 99%

Quantitative NMR Studies of Multiple Compound Mixtures

2017

Annual Reports on NMR Spectroscopy

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Optimized Extraction Method of Acetic Acid in Vinegar and Its Effect on SNIF-NMR Analysis to Control the Authenticity of Vinegar

Cited by 10 publications

References 15 publications

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Influence of Enzyme Liquefaction Treatment on Major Carotenoids of Carrot (Daucus carrot L.) Juice

Quantitative NMR Studies of Multiple Compound Mixtures

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