Organic acids as possible indicator for detection of adulterated vinegars / Thelma D. Rosario, Carmina J. Parce
Subject(s): Abstract: The organic acids present in 35 samples of vinegar were determined. The vinegars were prepared from nipa palm sap, coconut water or cane sugar, by the traditional fermentation process or by means of acetators. Aside from acetic acid, the organic acids detected in nipa palm and coconut vinegars were oxalic, tartaric, formic, malic, citric, and succinic acids. In cane vinegar, oxalic, tartaric, formic, and malic acids were present. Tartaric acid appeared as predominant over the five acids in nipa palm vinegar while in coconut vinegar oxalic, tartaric, formic, and malic acids were equally predominant, occuring at a higher level than the succinic and isobutyric acids. In cane vinegar, oxalic, tartaric, formic, and malic acids were present in similar amounts This preliminary study gave indications that the organic acid profile of vinegars may be used as an indicator for detection of adulterated vinegars and for identifying the type of vinegar. A broader analytical database is needed to establish the organic acid profile in different types of vinegar.(Author)| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Journal Article
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DOH Central Library Electronic Resource Section | J000319 (Browse shelf(Opens below)) | Available | D0001J000319 |
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The organic acids present in 35 samples of vinegar were determined. The vinegars were prepared from nipa palm sap, coconut water or cane sugar, by the traditional fermentation process or by means of acetators.
Aside from acetic acid, the organic acids detected in nipa palm and coconut vinegars were oxalic, tartaric, formic, malic, citric, and succinic acids. In cane vinegar, oxalic, tartaric, formic, and malic acids were present. Tartaric acid appeared as predominant over the five acids in nipa palm vinegar while in coconut vinegar oxalic, tartaric, formic, and malic acids were equally predominant, occuring at a higher level than the succinic and isobutyric acids. In cane vinegar, oxalic, tartaric, formic, and malic acids were present in similar amounts
This preliminary study gave indications that the organic acid profile of vinegars may be used as an indicator for detection of adulterated vinegars and for identifying the type of vinegar. A broader analytical database is needed to establish the organic acid profile in different types of vinegar.(Author)
BFAD Laboratory Information Bulletin, 1995 1 (1) pages 10-15
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