NEN-EN 16466-1:2023 Ontw. en

Draft standard
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16 Pages
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Publication date 2023-05-01
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English
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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 g/cm3. This method is applicable on acetic acid of vinegar (from wine, cider, agricultural alcohol, etc.) in order to characterize 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 normalized for wine analysis. The application of this document can involve the use of hazardous substances, operations and equipment. This document does not claim to address all associated safety issues. It is the responsibility of the user of this document to take appropriate measures for the safety and health protection of personnel before use, and to check the applicability of existing national and European rules and regulations.
This document replaces:
Extra information
Registration date
2023-05-10
Committee
370460
TC
CEN/TC 460
ICS code
67.220.10 Spices And Condiments
Related to
prEN 16466-1:2023, IDT
Keywords
Food technology - Spices - Food products - Verification - Acetic acid - Analysis - Food industry

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