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Active standard | Published: 01/05/2025
ČSN EN 16466-1
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: 2H-NMR analysis of acetic acid
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Detail information
Designation: ČSN EN 16466-1
Publication date: 01/05/2025
Pages: 20
Country: Czech technical standard
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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
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