Vinegar. Isotopic analysis of acetic acid and water 13C-IRMS analysis of acetic acid

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-31-2013

Publisher

British Standards Institution

Foreword
Introduction
1 Scope
2 Normative references
3 Principle
4 Reagents
5 Apparatus
6 Procedure
7 Precision
8 Test report
Annex A (informative) - Results of the collaborative
study (2009)
Bibliography

Defines an isotopic method to control the authenticity of vinegar.

This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from cider, alcohol, wine, 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 not allowed origin (together with the method described in EN 16466-1).

The isotopic analysis of the extracted acetic acid by 13C-IRMS is based on a similar method already normalised for wine analysis [2].

Committee	AW/34
DocumentType	Standard
Pages	14
PublisherName	British Standards Institution
Status	Current

Standards	Relationship
EN 16466-2:2013	Identical

EN 13188:2000/AC:2002	VINEGAR - PRODUCT MADE FROM LIQUIDS OF AGRICULTURAL ORIGIN - DEFINITIONS, REQUIREMENTS, MARKING
ISO 5725-4:1994	Accuracy (trueness and precision) of measurement methods and results Part 4: Basic methods for the determination of the trueness of a standard measurement method
EN 13189:2000/AC:2002	ACETIC ACID FOOD GRADE - PRODUCT MADE FROM MATERIALS OF NON-AGRICULTURAL ORIGIN - DEFINITIONS, REQUIREMENTS, MARKING

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BS EN 16466-2:2013

Vinegar. Isotopic analysis of acetic acid and water 13C-IRMS analysis of acetic acid

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory