DIN EN 16620
Food Analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS); German version EN 16620:2015
Lebensmittelanalytik - Bestimmung von Furan in Kaffee und Kaffee-Erzeugnissen mit Headspace-Gaschromatographie und Massenspektrometrie (HS GC-MS); Deutsche Fassung EN 16620:2015
Overview
This European Standard specifies a method for the determination of furan in coffee and coffee products with headspace-gas chromatography-mass spectrometry (HS-GC-MS). Coffee products in the scope of this method are extracts which have been spray-dried, agglomerated or freeze-dried. The method has been validated in an interlaboratory study via the analysis of naturally contaminated samples of spray-dried coffee, freeze-dried coffee and ground roasted coffee ranging from 264 μg/kg to 2 840 μg/kg. This document (EN 16620:2015) has been prepared by Technical Committee CEN/TC 275 "Food analysis - Horizontal methods", the secretariat of which is held by DIN (Germany). The responsible national standardization committee is Working Committee NA 057-01-14 AA "Prozesskontaminanten" ("Process contaminants") at DIN Standards Committee Food and Agricultural Products (NAL).
Document: references other documents
Responsible national committee
NA 057-01-14 AA - Process contaminants
