| Published Scientific Papers on Thujone |
Absinth – ein Getränk kommt wieder in Mode: toxikologisch-analytische und
lebensmittelrechtliche Bewertungen
By Dirk W. Lachenmeier, W. Frank, C. Athanasakis, S.A. Padosch, B. Madea,
M.A. Rothschild, L. Kröner
Published in Deutsche Lebensmittel-Rundschau, Vol 4 2004
lebensmittelrechtliche Bewertungen
By Dirk W. Lachenmeier, W. Frank, C. Athanasakis, S.A. Padosch, B. Madea,
M.A. Rothschild, L. Kröner
Published in Deutsche Lebensmittel-Rundschau, Vol 4 2004
Abstract
This review article provides information on all aspects of the bitter spirit, absinthe, and its major components, especially wormwood
(Artemisia absinthium L.), which contains the monoterpene, thujone. In addition, the history of the alcoholic drink, from its invention in
the 18th century until the recent annulment of its prohibition, is described. Historical and modern recipes are discussed in the context of
different quality categories. The analytical techniques used to verify compliance with the maximum limit of thujone as well as the
toxicology of absinthe are discussed. Finally, a food regulatory and food chemical evaluation is provided and minimum requirements for
absinthe are suggested.
This review article provides information on all aspects of the bitter spirit, absinthe, and its major components, especially wormwood
(Artemisia absinthium L.), which contains the monoterpene, thujone. In addition, the history of the alcoholic drink, from its invention in
the 18th century until the recent annulment of its prohibition, is described. Historical and modern recipes are discussed in the context of
different quality categories. The analytical techniques used to verify compliance with the maximum limit of thujone as well as the
toxicology of absinthe are discussed. Finally, a food regulatory and food chemical evaluation is provided and minimum requirements for
absinthe are suggested.
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| Update 1st March 2008: Our new facsimile of the Duplais distillation guide, the "Bible" of absinthe distillation, is now available. |
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