NF EN 16466-1

NF EN 16466-1

November 2024
Standard Current

Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1 : 2H-NMR analysis of acetic acid

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Main informations

Collections

National standards and national normative documents

Publication date

November 2024

Number of pages

17 p.

Reference

NF EN 16466-1

ICS Codes

67.050   General methods of tests and analysis for food products
67.220.10   Spices and condiments

Classification index

V56-003-1

Print number

1

European kinship

EN 16466-1:2024
Replaced standards (1)
NF EN 16466-1
March 2013
Standard Cancelled
Vinegar - Isotopic analysis of acetic acid and water - Part 1 : 2H-NMR analysis of acetic acid

Le présent document spécifie une méthode isotopique de contrôle de l'authenticité du vinaigre. Cette méthode s'applique à l'acide acétique de vinaigre (de vin, de cidre, d'alcool agricole, etc.) afin de caractériser l'origine botanique de l'acide acétique et de détecter des adultérations du vinaigre utilisant de l'acide acétique synthétique ou de l'acide acétique d'une origine non autorisée (en complément de la méthode décrite dans l'EN 16466-2). Le présent document ne s'applique pas aux matrices complexes réalisées avec du vinaigre comme ingrédient, par exemple le vinaigre balsamique.

Table of contents
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactifs
  • 6 Appareillage
  • 7 Mode opératoire
  • 8 Fidélité
  • A Résultats de l'étude interlaboratoires (2020)
  • Bibliographie
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