[A method for differentiating between vinegar produced by fermentation and vinegar made from synthetic acetic acid based on the determination of the specific 3H-radioactivity (author's transl)].
The applicability of the specific 3H-radioactivity for the distinction of synthetic and biogenic vinegar was tested. The acetic acid was isolated from the vinegar as calcium acetate, and the calcium acetate was combusted at 830 degrees C to CO2 and H2O. The water was measured either after two destillation steps by liquid scintillation counting or after reduction to hydrogen and reaction to ethane in a gas proportional counter. The difference in the 3H-content between the two types of vinegar in Austria is about 80--100 T.U. Since the level of activity is subject to appreciable annual fluctuations a series of synthetic and biogenic comparison samples always has to be included.
D000085:Acetates / Q000032:analysis; D055598:Chemical Phenomena; D002621:Chemistry; D003212:Condiments / Q000032:analysis; D005285:Fermentation; D005504:Food Analysis / Q000379:methods; D005511:Food Handling; D014835:Volatilization
D000085:Acetates
Beitrag zur Unterscheidung von Gärungsessig und synthetischem Essig durch die Bestimmung der spezifischen 3H-Radioaktivität.