Written by Elke Scholten, Erik van der Linden,* and Herve This Monday, 05 November 2007 19:00
Written by TTB - Alcohol and Tobacco Tax and Trade Bureau Sunday, 28 October 2007 11:31
Written by Dirk W. Lachenmeier and David Nathan-Maister Thursday, 31 May 2007 19:00
The media coverage about absinthe, a bitter spirit containing wormwood (Artemisia absinthum L.), continues to repeat unsubstantiated myths and legends and the public is systematically misinformed. Especially, the theory about a significant thujone content in absinthe must be put into perspective ...
Written by Dirk W Lachenmeier, Thomas Kuballa Thursday, 29 March 2007 14:09
|Chemisches und VeterinÃ¤runtersuchungsamt (CVUA) Karlsruhe, WeiÃenburger Str. 3, D-76187 Karlsruhe, Germany|
|A discrepancy in the magnitude of thujone concentrations in distilled pre-ban absinthe has existed until now. Concentrations of 260 mg L-1 were derived at by theoretical calculations. Tests of authentic pre-ban absinthes and studies concerning absinthes produced according to historic recipes found concentrations below 10 mg L-1. In this study, the behaviour of thujone during distillation was studied and a significant discrimination was determined (80% yield in water-cum-steam distillation). The thujone concentrations in distilled pre-ban absinthe were then calculated with regard to the composition of wormwood derived from a literature review. Due to the large deviations of oil content and thujone concentration of wormwood, a typical Absinthe Suisse de Pontarlier from Duplais' 1855 recipe might have contained between zero and a maximum of 76 mg L-1 of thujone, the average was calculated as 23 mg L-1 with a standard deviation of 21 mg L-1. It was proven that the previous calculations overestimated the thujone content of distilled absinthe and the discrepancy was resolved as our new calculations are in good accord with the experimental findings.|
Copyright Â© 2007 Society of Chemical Industry
Received: 24 July 2006; Revised: 4 January 2007; Accepted: 12 March 2007
The full article may be purchased from Journal of the Science of Food and Agriculture .
Page 1 of 5