Multi element (C, H, O) stable isotope analysis for the authentication of balsamic vinegars

Abstract

Balsamic vinegars are important and well-acknowledged products and have become more important all over Europe during the recent past. For their analytical control, stable isotope methods play an important role to check the authenticity of the raw materials applied. For vinegar, but not yet for balsamic vinegar analysis, stable isotope methods using hydrogen, carbon, and oxygen isotope analyses by isotope ratio mass spectrometry and ²H-NMR have already been introduced as official methods. Nevertheless, the official procedure can be also applied for balsamic vinegars. The evaluation of the stable isotope parameters obtained for the ingredients of balsamic vinegars requires a knowledge and understanding of the natural and industrial processes on which the production of balsamic vinegars is based. Ranges and ‘cut-off’ values for the multi element stable isotope parameters of balsamic vinegars are described, and a suitable analytical strategy is suggested.

Keywords:

• acetic acid
• authentication
• balsamic vinegar
• carbon-13
• food
• hydrogen-2
• oxygen-18
• stable isotope tracer techniques
• vinegar

Disclosure statement

No potential conflict of interest was reported by the authors.

Notes

1 Vallet et al. [38] and Remaud et al. [35] demonstrate the correlation of ²H/¹H and bulk ¹³C/¹²C ratios between the educt ethanol and the product acetic acid each with a slope near 1; therefore, all the stable (positional) carbon isotope and positional (methyl-H) hydrogen isotope ratios on ethanol are in principle transposable to acetic acid provided a quantitative oxidation of ethanol to acetic acid).