What is BS EN 16466-1- 2H-NMR analysis of acetic acid in vinegar about?
BS EN 16466 is a European standard on vinegar that discusses the isotopic analysis of acetic acid and water to enhance its characteristic taste.
BS EN 16466-1 is the first part of the BS EN 16466 series that specifies an isotopic method to control the authenticity of vinegar.
The method under BS EN 16466-1 is applicable to acetic acid of vinegar (from wine, cider, agricultural alcohol, etc.) 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.
The isotopic analysis of the extracted acetic acid by 2H-NMR is based on a similar method already normalised for wine analysis.
Note: BS EN 16466-1 is not applicable to complex matrices made with vinegar as an ingredient, such as balsamic vinegar.
Who is BS EN 16466-1- 2H-NMR analysis of acetic acid in vinegar for?
BS EN 16466-1 on 2H-NMR analysis of acetic acid in vinegar is useful for:
- Food scientists
- Food technologists
- Vinegar manufacturers
- Food laboratories
- Food health and safety departments
Why should you use BS EN 16466-1- 2H-NMR analysis of acetic acid in vinegar?
Vinegar is the acetic acid solution resulting from a double fermentation:
- Transformation of sugars to ethanol and
- Transformation of ethanol to acetic acid
BS EN 16466-1 provides you with guidance on apparatus for the extraction of acetic acid from vinegar, for 2H-SNIF-NMR determination of acetic acid from the vinegar, the procedure for the extraction of acetic acid from vinegar, purification of the extract, determination of the residual water content, precision and much more.
The isotopic method provided by BS EN 16466-1 assists you in the 2H-NMR analysis of acetic acid, improving the quality of vinegar and enabling the distinction of grape origin from other sources, such as beet, cane, malt, appl, and synthesis.
With obedience and compliance to BS EN 16466-1, you can enhance vinegar’s efficacy and manufacture a standardized product.
