Detection of other physicochemical parameters in vinegar/food

Vinegar has a sour and mellow taste, a fragrant and soft liquid, and is an essential seasoning in cooking. Its main components are acetic acid, high-grade alcohols, and so on. The main types of vinegar currently used include "rice vinegar", "smoked vinegar", "special vinegar", "sugar vinegar", "wine vinegar", "white vinegar", etc. The amount of acetic acid in vinegar varies depending on the variety of origin, usually between 5-8%. The acidity of vinegar is mainly determined by the amount of acetic acid it contains

Arsenic, lead, total arsenic, sensory, total acid, label, pathogenic bacteria, benzoic acid, sorbic acid, net content, free mineral acid, total bacterial count, coliform group, nonvolatile acid, total acid (acidity), aflatoxin B1, soluble salt free solid

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