DIN EN 16466-1:2025-02
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: <(hoch)2>H-NMR analysis of acetic acid; German version EN 16466-1:2024
| Fecha edición: |
2025-02-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | 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 1,28g/cm<(hoch)3>. 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 <(hoch)2>H-NMR is based on a similar method already normalised for wine analysis. |
| Keywords: | Acetic acid|Agricultural products|Alcohols|Authentication|Cider|Consumer protection|Definitions|Fermentation|Food control|Food industry|Food inspection|Food products|Isotopes|Methods of analysis|Purity|Safety of products|Testing|Verification|Vinegar|Water|Wines |
| ICS: | 67.220.10 - Especias y condimentos |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN 16466-1:2024 |
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Reemplazo Normas |
Reemplaza a DIN EN 16466-1:2013-03 Reemplaza a DIN EN 16466-1:2023-05 |
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