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BSI BS EN 16466-1:2024

Food authenticity. Isotopic analysis of acetic acid and water in vinegar -- 2H-NMR analysis of acetic acid
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BSI BS EN 16466-1:2024

Food authenticity. Isotopic analysis of acetic acid and water in vinegar -- 2H-NMR analysis of acetic acid

PUBLISH DATE 2025
PAGES 18
BSI BS EN 16466-1:2024
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[10].
SDO BSI: British Standards Institution
Document Number EN 16466-1
Publication Date July 31, 2025
Language en - English
Page Count 18
Revision Level
Supercedes
Committee AW/34/46
Publish Date Document Id Type View
Nov. 20, 2024 BS EN 16466-1:2024 Revision
Jan. 31, 2013 BS EN 16466-1:2013 Revision
July 31, 2025 BS EN 16466-1:2024 Consolidated