Chemical Composition of Vintage Preban Absinthe with Special Reference to Thujone, Fenchone, Pinocamphone, Methanol, Copper, and Antimony Concentrations
详细信息 查看全文
- 作者：Dirk W. Lachenmeier ; David Nathan-Maister ; Theodore A. Breaux ; Eva-Maria Sohnius ; Kerstin Schoeberl ; Thomas Kuballa
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2008
- 出版时间：May 14, 2008
- 年：2008
- 卷：56
- 期：9
- 页码：3073 - 3081
- 全文大小：168K
- 年卷期：v.56,no.9(May 14, 2008)
- ISSN：1520-5118
文摘
Thirteen samples of authentic absinthe dating from the preban era (i.e., prior to 1915) were analyzed for parameters that were hypothesized as contributing to the toxicity of the spirit, including naturally occurring herbal essences (thujone, pinocamphone, fenchone), methanol, higher alcohols, copper, and antimony. The total thujone content of preban absinthe was found to range between 0.5 and 48.3 mg/L, with an average concentration of 25.4 
20.3 mg/L and a median concentration of 33.3 mg/L. The authors conclude that the thujone concentration of preban absinthe was generally overestimated in the past. The analysis of postban (1915–1988) and modern commercial absinthes (2003–2006) showed that the encompassed thujone ranges of all absinthes are quite similar, disproving the supposition that a fundamental difference exists between preban and modern absinthes manufactured according to historical recipes. Analyses of pinocamphone, fenchone, base spirits, copper, and antimony were inconspicuous. All things considered, nothing besides ethanol was found in the absinthes that was able to explain the syndrome “absinthism”.
20.3 mg/L and a median concentration of 33.3 mg/L. The authors conclude that the thujone concentration of preban absinthe was generally overestimated in the past. The analysis of postban (1915–1988) and modern commercial absinthes (2003–2006) showed that the encompassed thujone ranges of all absinthes are quite similar, disproving the supposition that a fundamental difference exists between preban and modern absinthes manufactured according to historical recipes. Analyses of pinocamphone, fenchone, base spirits, copper, and antimony were inconspicuous. All things considered, nothing besides ethanol was found in the absinthes that was able to explain the syndrome “absinthism”.