SS-EN-16620 Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)

SS-EN-16620 - 2015 EDITION - CURRENT


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This European Standard specifies a method for the determination of furan in coffee and coffee products with headspace-gas chromatography-mass spectrometry (HS-GC-MS), see [1] and [2]. Coffee products in the scope of this method are extracts which have been spray-dried, agglomerated or freeze-dried. The method has been validated in an interlaboratory study via the analysis of naturally contaminated samples of spray-dried coffee, freeze-dried coffee and ground roasted coffee ranging from 264 µg/kg to 2 840 µg/kg.

To find similar documents by classification:

67.050 (General methods of tests and analysis for food products Food microbiology, see 07.100.30 Sensory analysis, see 67.240)

67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)

67.080.20 (Vegetables and derived products Including tomato concentrates, ketchup, etc.)

67.140.20 (Coffee and coffee substitutes)

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Designation Name

SS-EN 16620:2015

Revision Level

2015 EDITION

Status

Current

Publication Date

April 26, 2015

Language(s)

English

Page Count

24

International Equivalent

EN 16620:2015(IDT)