What is BS EN 16466-2-13C-IRMS 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 16466-2 is the second part of the BS EN 16466 series that specifies an isotopic method to control the authenticity of vinegar.
The method under BS EN 16466-2 is applicable to acetic acid of vinegar (from cider, alcohol, wine, etc.) to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from not allowed origin.
The isotopic analysis of the extracted acetic acid by 13C-IRMS is based on a similar method already normalised for wine analysis.
Who is BS EN 16466-2-13C-IRMS analysis of acetic acid in vinegar for?
BS EN 16466-2 on 3C-IRMS analysis of acetic acid in vinegar is useful for:
- Food scientists
- Vinegar manufacturers
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 16466-2-13C-IRMS 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 the determination of the isotopic ratio 13C/12C of acetic acid from vinegar, the procedure for the extraction of acetic acid from vinegar, purification of the extract and precision.
The isotopic method provided by BS EN 16466-2 assist you in the 13C-IRMS analysis of vinegar and enables the distinction of grape origin from other sources, such as beet, cane, malt, apple, and synthesis.
With obedience and compliance to BS EN 16466-2, you can enhance vinegar’s quality and manufacture a standardized product.