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STANDARD

Current

ÖNORM EN 16466-1

Issue date: 2025 02 15

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.

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General information on ÖNORM EN 16466-1

Format

Paper | 19 Pages

Language

German | English | Download GER/ENG

Publisher

Austrian Standards International

Committee 205 Food and animal feeding stuffs analysis

Timeline

An overview of the development of ÖNORM EN 16466-1 from 2013 til today.

• ÖNORM EN 16466-1

  2025 02 15 Standard ÖNORM EN 16466-1, Edition: 2025 02 15

  Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: ²H-NMR analysis ...
• ÖNORM EN 16466-1

  2013 02 15 Standard ÖNORM EN 16466-1, Edition: 2013 02 15

  Vinegar - Isotopic analysis of acetic acid and water - Part 1: 2H-NMR analysis of acetic acid

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