Site specific isotope fractionation of hydrogen in the oxydation of ethanol into acetic acid. Application to vinegars

Abstract

The origin of vinegars obtained by bacterial or chemical oxidation of ethanol resulting from the fermentation of various sugars is identified by a new method based on NMR determination of site specific deuterium/hydrogen ratio in acetic acid.

2H NMR and 13C-IRMS analyses of acetic acid from vinegar, 18O-IRMS analysis of water in vinegar: International collaborative study report

“…The isotopic analysis of acetic acid extracted from vinegar by SNIF-NMR and IRMS enables the distinction of grape origin from other sources, such as beet, cane, malt, apple and synthesis [4,5] (see Fig. 1).…”

Combination of mass spectrometry and site‐specific NMR isotope analyses in the characterisation of amino acids

“…The ethanol molecule, issued from the fermentation of carbohydrates for example, has been shown to constitute an efficient probe for characterising not only the plant precursor but also the climatological conditions that have prevailed during photosynthesis (Martin et a1 1986;Martin and Martin 1990). Similarly the isotopic composition of acetic acid resulting from fermentation retains memory of the starting raw materials (Vallet et at 1988).…”