BS EN 16466-2:2013
Current
The latest, up-to-date edition.
Vinegar. Isotopic analysis of acetic acid and water 13C-IRMS analysis of acetic acid
Hardcopy , PDF
English
31-01-2013
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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.
| Committee |
AW/34
|
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
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].
| Standards | Relationship |
| EN 16466-2:2013 | Identical |
| 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 |
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