Enzytec™ Acetic Acid is an enzymatic test for the determination of Acetic Acid in foodstuffs and other materials, through an UV method.

For in vitro use only.

General Information:

Acetic acid is an important metabolic analyte, the end product of fermentation processes and the oxidation product of acetaldehyde and ethanol. Determination of acetic acid is particularly important in the wine industry: As a sensory compound, it adds flavor and complexity in small amounts, but spoils the wine at high concentrations. Acetic acid is the main component of the “volatile acids” in wine and is measured throughout the entire vinification process. Vinegar is roughly 3-9% acetic acid by volume and gives the monetary value of this product. Acetic acid is also used in food production as a preservative (E260) and as taste-improver. Therefore, it is tested in a wide range of food products such as beer, bread and bakery goods, baking agents and sourdough, dairy, fish, fruit and vegetable products, meat, ketchup, mayonnaise, mixed pickles, salts and spices, sauces and dressings, soy sauce, tea and vinegar as well as in animal feed and pharmaceuticals.

Test Format: Test combination for 2 x 16 determinations

Wavelength: 340 nm

Temperature: 20-25 °C

Sample Solution: 0.3 to 30 μg acetic acid in 0.100 to 2.000 mL sample volume

LOD (Detection limit): 0.15 mg / L