BS EN 16466-1:2024

This standard BS EN 16466-1:2024 Food authenticity Isotopic analysis of acetic acid and water in vinegar is classified in these ICS categories:

• 67.220.10 Spices and condiments

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].