Determination of D/H isotope ratio in acetic acid from vinegars and pickled products by ²H-NMR-spectroscopy

Abstract.

A straightforward way of isolating acetic acid from vinegars and pickled preserves and measuring its D/H ratio employing a combination of natural abundance deuterium- and proton NMR-spectroscopy is described. Additionally, an approach for referencing the isotopic ratios to a certified standard material is given. Some results on pickled preserves are presented.

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1. Landesuntersuchungsamt Rheinland-Pfalz, Institut für Lebensmittelchemie, Nikolaus-von-Weis-Str. 1, 67346 Speyer, , , , ,

   Armin Hermann

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1. Armin Hermann
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Revised version: 12 January 2001

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Hermann, A. Determination of D/H isotope ratio in acetic acid from vinegars and pickled products by ²H-NMR-spectroscopy. Eur Food Res Technol 212, 683–686 (2001). https://doi.org/10.1007/s002170100308

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• Received: 21 November 2000

• Issue Date: June 2001

• DOI: https://doi.org/10.1007/s002170100308

• Vinegar Authenticity Deuterium