CEN - EN 16466-1
Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
active, Most Current
| Organization: | CEN |
| Publication Date: | 1 January 2013 |
| Status: | active |
| Page Count: | 16 |
| ICS Code (Spices and condiments): | 67.220.10 |
scope:
This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from wine, cider, agricultural alcohol, etc.) in order to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from a non-allowed origin (together with the method described in EN 16466-2).
The isotopic analysis of the extracted acetic acid by 2H-NMR is based on a similar method already normalised for wine analysis [2].
This European Standard is not applicable to complex matrices made with vinegar as an ingredient, such as balsamic vinegar.
Document History
April 1, 2023
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
This document specifies an isotopic method to control the authenticity of vinegar and food containing vinegar as an ingredient (for example Aceto Balsamico di Modena), with a density below 1,28...
EN 16466-1
January 1, 2013
Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid
This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from wine, cider, agricultural alcohol, etc.) in order...