Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid

Grégrová, Adéla; Neradová, Eva; Kružík, Vojtěch; Mazáč, Jiří; Havelec, Pavel; Čížková, Helena

doi:10.1007/s00217-014-2209-9

Cited by 10 publications

(5 citation statements)

References 11 publications

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“…Therefore, it can be used to assess the undeclared addition of synthetic acetic acid in canned products (e.g. pickles) or in vinegar having a specific botanical origin, such as rice . Regularly, works on the characterization of wines associated to their geographical origin are published.…”

Section: Irm‐2h Nmrmentioning

confidence: 99%

The new face of isotopic NMR at natural abundance

Jézéquel

Joubert

Giraudeau

et al. 2016

Magnetic Reson in Chemistry

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The most widely used method for isotope analysis at natural abundance is isotope ratio monitoring by Mass Spectrometry (irm-MS) which provides bulk isotopic composition in H, C, N, O or S. However, in the 1980s, the direct access to Site-specific Natural Isotope Fractionation by Nuclear Magnetic Resonance (SNIF-NMR ) was immediately recognized as a powerful technique to authenticate the origin of natural or synthetic products. The initial - and still most popular - application consisted in detecting the chaptalization of wines by irm- H NMR. The approach has been extended to a wide range of methodologies over the last decade, paving the way to a wide range of applications, not only in the field of authentication but also to study metabolism. In particular, the emerging irm- C NMR approach delivers direct access to position-specific C isotope content at natural abundance. After highlighting the application scope of irm-NMR ( H and C), this article describes the major improvements which made possible to reach the required accuracy of 1‰ (0.1%) in irm- C NMR. The last part of the manuscript summarizes the different steps to perform isotope analysis as a function of the sample properties (concentration, peak overlap) and the kind of targeted isotopic information (authentication, affiliation). Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Irm‐2h Nmrmentioning

confidence: 99%

The new face of isotopic NMR at natural abundance

Jézéquel

Joubert

Giraudeau

et al. 2016

Magnetic Reson in Chemistry

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“…20,21 Isotope ratio analysis of acetic acid in vinegar has been reported as a reliable technique for ensuring the authenticity of vinegar. 22,23 Hattori et al 24 have developed a headspace solid-phase microextraction (SPME) method to separate acetic acid from vinegar, achieving separation of water and ethanol due to the non-adsorption of water by the extraction material. The SPME technique requires a high level of personnel handling and is prone to isotopic fractionation.…”

Section: Introductionmentioning

confidence: 99%

A rapid method for the determination of stable hydrogen isotope ratios of acetic acid in vinegar

Feng,

Wang,

Zhong

et al. 2024

Rapid Comm Mass Spectrometry

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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 with acetone to a certain concentration. Online separation and determination of acetic acid δD in vinegar were carried out using gas chromatography–pyrolysis–isotope ratio mass spectrometry.ResultsAn HP‐Plot/U column was selected for online separation of acetic acid and water with molecular sieve characteristics. At the same time, combined with the instrument blowback function to remove water. Dilute solvent acetone was treated with a molecular sieve to remove trace water. The reproducibility of this method is less than 3‰. The long‐term stability is within a reasonable error range. The accuracy correlation coefficient is greater than 0.99. The δD values of acetic acid in vinegar (−264.5 ± 20.3‰) and from chemical sources (−30.5 ± 90.8‰) were obtained.ConclusionsA rapid method was developed for identification of different sources of acetic acid. These different sources of acetic acid exhibited significant hydrogen isotope distribution characteristics. Additionally, it was observed that the carboxyl hydrogen of acetic acid exhibited facile exchange with water. In future investigations, we aim to mitigate this interference.

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“…Irm-2 H NMR spectrometry (often designed as the SNIF-NMR TM experiment: Specific Natural Isotope Fractionation-Nuclear Magnetic Resonance) [8][9][10][11] is recognized as a powerful technique for verifying the origin of commercial products. [12][13][14][15][16][17][18][19][20] However, certain limitations of the method were highlighted: (i) a long measurement time; even for a relatively simple molecular structure, obtaining a sufficiently resolved 2 H-NMR spectrum required several hours of spectrometer time and (ii) large molecules could not be studied by 2 H-NMR because of the complexity of the NMR spectrum.…”

Section: Introductionmentioning

confidence: 99%

A review of flavors authentication by position‐specific isotope analysis by nuclear magnetic resonance spectrometry: the example of vanillin

Remaud

Akoka

2016

Flavour & Fragrance J

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Consumers are increasingly interested in the authenticity and traceability of food products. This review aims at describing the principles of NMR Position‐Specific Isotopic Analysis and the applications and perspectives for aroma‐chemical authentication. Vanillin is an excellent example since, owing to its organoleptic qualities; it is undoubtedly one of the most used aroma‐chemicals in food, confectionery, beverages, perfumery, cosmetics and pharmaceutical industries. 2H‐NMR was first used, but it required several hours of spectrometer time and fairly large sample amounts. 13C NMR enabled the reduction of both the experimental time and the needed quantity of vanillin. Recent developments will soon make the analysis of vanillin possible in manufactured products. Copyright © 2016 John Wiley & Sons, Ltd.

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Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid

Cited by 10 publications

References 11 publications

The new face of isotopic NMR at natural abundance

The new face of isotopic NMR at natural abundance

A rapid method for the determination of stable hydrogen isotope ratios of acetic acid in vinegar

A review of flavors authentication by position‐specific isotope analysis by nuclear magnetic resonance spectrometry: the example of vanillin

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