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In the UK many vinegars are sold as being derived from a particular alcohol source such as wine and cider, or as being from a particular location/of a certain age, eg traditional balsamic vinegars. Consumer interest in speciality vinegars has grown in recent years and created a considerable incentive for the mislabelling or adulteration of these vinegars. This is because they are premium products commanding a high price, because many UK customers are unlikely to detect adulteration through unfamiliarity with the flavour, and because analytical methods suitable for the detection of adulteration of vinegars have not been investigated thoroughly.
There are a number of analytical methods that may be useful for testing the authenticity of vinegars. These include measurement of the amino acid chiral profile, deuterium/hydrogen ratios, deuterium and proton NMR, stable carbon isotope ratios, phenolic profile, trace element profiles and analysis of volatiles. The project will evaluate the most promising techniques. From this a decision can be made as to which of the methods are most worthy of further study.
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The successful conclusion of the methods testing may be followed by a survey of vinegars sold in the UK.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.