BS EN 16466-1:2013

This standard BS EN 16466-1:2013 Vinegar. Isotopic analysis of acetic acid and water is classified in these ICS categories:

• 67.220.10 Spices and condiments

This European Standard specifies an isotopic method to control the authenticity of vinegar. 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 [2].

This European Standard is not applicable to complex matrices made with vinegar as an ingredient, such as balsamic vinegar.