Validation of the 2H-SNIF NMR and IRMS Methods for Vinegar and Vinegar Analysis: An International Collaborative Study

Camin, Federica; Simoni, M.; Hermann, Armin; Thomas, Freddy; Perini, Matteo

doi:10.3390/molecules25122932

Cited by 8 publications

(8 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Also, the 13 C/ 12 C isotope ratio and the D/H isotope ratio were remained constant from wine to wine vinegar and to balsamic vinegar and from the grape must to balsamic vinegar must, which proved that the EU Wine Databanks could be used as the reference to evaluate the authenticity of wine vinegar and balsamic vinegar. Recently, these methods applied to balsamic vinegar were also validated by an international collaborative study and the standard deviations of repeatability and reproducibility of balsamic vinegar are consistent with those of vinegar …”

Section: Introductionmentioning

confidence: 75%

“…The 13 C/ 12 C isotope ratio of acetic acid and the D/H isotope ratio at the methyl site of acetic acid were then analyzed, respectively, by IRMS and 2 H NMR. The 18 O/ 16 O isotope ratio of water was analyzed after equilibration with CO 2 by IRMS. These methods were recognized by the European Committee for Standardization as official methods (EN 16466-1, EN 16466-2, and EN 16466-3).…”

Section: ■ Introductionmentioning

confidence: 99%

“…Recently, these methods applied to balsamic vinegar were also validated by an international collaborative study and the standard deviations of repeatability and reproducibility of balsamic vinegar are consistent with those of vinegar. 16 To improve the sensitivity of the isotopic methods, a technique using the internal standard isotope ratio has been developed and commonly used in honey adulteration. 17,18 The difference between δ 13 C of honey and protein extracted from honey was applied to evaluate the possible adulteration of honey with corn or cane sugar.…”

Section: ■ Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Simultaneous Analysis of the Stable Carbon Isotope Ratios of Acetoin and Acetic Acid by GC-C-IRMS for Adulteration Detection in Brewed Rice Vinegar Products

Fang

You

Huang

et al. 2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

In this study, we developed a method to simultaneously measure the stable carbon isotope ratio for acetic acid (δ 13 C acetic acid ) and acetoin (δ 13 C acetoin ) in rice vinegar by gas chromatography-combustion-isotope ratio mass spectrometry. The method showed good precision and accuracy. With this method, data from 16 brewed rice vinegars and 10 acetic acid samples were used to evaluate the feasibility of adulteration detection. On the basis that all δ 13 C acetoin values of brewed rice vinegars are nearly constant, a characteristic pattern of the stable carbon isotope in rice vinegar was built with the 95% confidence intervals for δ 13 C acetic acid (−26.97 to −25.38‰), δ 13 C acetoin (−28.14 to −27.09‰), and Δδ 13 C (0.61 to 2.27‰). An adulteration detection curve of Δδ 13 C was proposed based on the results of vinegar and acetic acid samples and confirmed by vinegar spiked with different amounts of acetic acid. This method could be useful in estimating the blending ratio of adulterated rice vinegar products. Products containing more than 10% of synthetic acetic acid could be possibly identified.

show abstract

Section: Introductionmentioning

confidence: 75%

Section: ■ Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Simultaneous Analysis of the Stable Carbon Isotope Ratios of Acetoin and Acetic Acid by GC-C-IRMS for Adulteration Detection in Brewed Rice Vinegar Products

Fang

You

Huang

et al. 2020

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…SNIF-NMR was applied to discriminate vinegar made by synthetic acetic acid dilution from genuine vinegar made by fermentation. Origin identification is performed by SNIF-NMR determination of the (D/H) CH3 isotope ratio in acetic acid, sometimes in combination with 13 C-IRMS [ 119 , 120 , 121 ]. Additional determination of 18 O/ 16 O ratio of water in wine vinegar by IRMS allows differentiation of wine vinegar made from raisins [ 109 ].…”

Section: Snif-nmrmentioning

confidence: 99%

NMR in the Service of Wine Differentiation

Viskić

Bandić

Korenika

et al. 2021

Foods

View full text Add to dashboard Cite

NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components be described in complex mixtures such as wine in just one analysis. Analysis of wine metabolites is very often used to understand the impact of geographical origin or variety on wine quality. NMR is often used for tracing the geographical origin of wine. Research on NMR metabolic effects of geographical origin is of great importance as the high added value of wines results from compliance with state legislation on the protected denomination of origin (PDO) and protected geographical indication (PGI) for the administration of the appellation of wines. A review of NMR with emphasis on SNIF-NMR in the analysis of wine authenticity is given. SNIF-NMR remains a method of choice for the detection of wine chaptalization as it is the only approach which provides position-specific information on the origin of sugar in wine. However, the sample preparation step, which lacks major improvements since its conception, is strenuous and expensive, and suffers from drawbacks in terms of low sample throughput. Mainstream 1D and 2D NMR experiments provide a fast and affordable way to authenticate wine based on the geographical origin, vintage, and variety discrimination, and include a simple and non-destructive sample preparation step. With this approach, spectral data processing often represents a crucial step of the analysis. With properly performed NMR experiments good to excellent differentiation of wines from different vintages, regions, and varieties was achieved recently.

show abstract

“…Three papers describe the development of new methods in food authenticity to support metrology. The aim of the study performed by Camin et al [ 5 ] was to define standard deviations of repeatability (sr) and reproducibility (sR) for vinegar and balsamic vinegar stable isotope ratios of H (D/H), C ( δ 13 C), and O ( δ 18 O), in order to establish them as fully recognized official standards. Seven laboratories were involved in this international collaborative study.…”

mentioning

confidence: 99%