Abstract

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/cm³. 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.

Begin

2022-09-13

WI

00460016

Planned document number

DIN EN 16466-1

Project number

05702637

Responsible national committee

NA 057-08-02-06 AK - Stable Isotope Analysis  

Responsible european committee

CEN/TC 460/WG 6 - Stable Isotope Analysis  

draft standard

Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: ²H-NMR analysis of acetic acid; German and English version prEN 16466-1:2023
2023-05
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previous edition(s)

Vinegar - Isotopic analysis of acetic acid and water - Part 1: ²H-NMR analysis of acetic acid; German version EN 16466-1:2013
2013-03

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