000			01668nam a22001937a 4500
001			D0001J000319
003			DOH
005			20210324163747.0
008			210324b ||||| |||| 00| 0 eng d
245	0	0	_aOrganic acids as possible indicator for detection of adulterated vinegars / _cThelma D. Rosario, Carmina J. Parce
520	3		_aThe 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)
580			_aBFAD Laboratory Information Bulletin, 1995 1 (1) pages 10-15
650		2	_aAcetic Acid _xanalysis
653			_aOrganic Acids
653			_aAdulterated Vinegars
700	1		_aRosario, Thelma D.
700	1		_aParce, Carmina J.
942			_cJA
999			_c3770 _d3770