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

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.

Absinthe-Mode

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