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Assessing the authenticity of absinthe using sensory evaluation and HPTLC analysis of the bitter principle absinthin

  • Published:2007-01 Issue:1 Volume:40 Page:167-175
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Lachenmeier Dirk W.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Essential oil of Artemisia absinthium L. from the Spanish Pyrenees;Ariño;Journal of Essential Oil Research,1999

2. Absinthe;Arnold;Scientific American,1989

3. Begriffsbestimmungen für Spirituosen in der Fassung vom 24.6.1971 (1971). Hamburg, Germany: Bund für Lebensmittelrecht und Lebensmittelkunde.

4. Bitterness value (2005). European Pharmacopoeia, 5, 221–222.

5. Porphyrogenic properties of the terpenes camphor, pinene, and thujone (with a note on historic implications for absinthe and the illness of Vincent van Gogh);Bonkovsky;Biochemical Pharmacology,1992

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