Differentiation of Synthetic from Biogenic Raw Materials in Various Foods with a Liquid Scintillation Counter

I. Acetic Acid in Foods

Abstract

By estimating the ¹⁴C content of many acetic acid samples prepared from vinegars, Worcester sauces, ketchups and pickles with a liquid scintillation counter, it was proved that synthetic acetic acid mixed with biogenic one could be discriminated with considerable accuracy. It was also found that several products obtained from the open market contained synthetic acetic acid though they were represented to have been prepared exclusively from fermentation vinegar.