DIN Standards Committee Food and Agricultural Products
Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: ²H-NMR analysis of acetic acid; German and English version prEN 16466-1:2023
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 1,28g/cm3. This method is applicable on acetic acid of vinegar (from wine, cider, agricultural alcohol, 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 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 normalised for wine analysis.
Planned document number
DIN EN 16466-1