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eLibrary > BS EN 17992:2024 Food authenticity. Determination of the sum of 16-O-Methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by ¹H-qNMR >

BS EN 17992:2024 Food authenticity. Determination of the sum of 16-O-Methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by ¹H-qNMR, 2024

undefined
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Measurement and test methods [Go to Page]
7.1 General
7.2 Sampling
7.3 Sample preparation [Go to Page]
7.3.1 General
7.3.2 Sample preparation of coffee beans
7.3.3 Sample preparation of ground coffee
7.3.4 Extraction and preparation of the measuring solution
7.4 NMR experiments [Go to Page]
7.4.1 General
7.4.2 Fundamental criteria for the NMR Spectrum
7.4.3 Valid exemplary measuring conditions/ parameters for the 1D experiment
7.4.4 Acquisition parameters for the 1D experiment
7.4.5 Processing parameters for the 1D experiment
7.5 Quality control monitoring [Go to Page]
7.5.1 Checking the acquisition quality of the spectra
7.5.2 Checking the qNMR calibration and sample preparation process
7.6 Determination of the PULCON factor
7.7 Calculation of the analyte mass fractions in coffee
7.8 List of analytes and relevant parameters
8 Accuracy [Go to Page]
8.1 Ring test / Interlaboratory comparison test
8.2 Repeatability
8.3 Reproducibility
8.4 Limit of quantification (LOQ)
9 Test report
Annex A (informative)Summary of the statistical evaluation of the method validation study“16-OMC in coffee”
Annex B (informative)Common collaborative study of this NMR method and the HPLC method (EN 18003:2024) [Go to Page]
B.1 Background of the collaborative study
B.2 Explanation of systematic differences between the results of the NMR method and HPLC method [Go to Page]

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