Determination of authenticity of rice vinegar by stable carbon isotope analysis.

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  • 炭素安定同位体測定法による純米酢の原料推定に関する研究　Ｉ
  • タンソ アンテイ ドウイタイ ソクテイホウ ニ ヨル ジュン コメス ノ ゲン

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Description

Measurements of δ13C values were performed on acetic acid extracted from vinegar. In the acetic acid fermentation process, the δ13C value of acetic acid was approximately 0.6‰ more negative than the δ18C value of ethanol. The acetic acid extracted from rice vinegar could be distinguished from cane-derived acetic acid by δ13C analysis. Acetic acid extracted from rice vinegar had δ13C values near -24.4‰. Cane-derived acetic acid had δ13C values near -12.1‰. It was shown that some commercial vinegars labeled “rice vinegar” were not produced exclusively from rice. This technique may be applicable to detect adulteration of other vinegar and foods.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 63 (7), 1207-1211, 1989

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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