Coumarin is in nature found, aromatic secondary plant substance. This compound has pleasant spicy odour, this substance is in large quantities harmful to health. Therefor coumarin should not be added as such to food. Coumarin can get into food through the use of aroma and food ingredient, which contain naturally coumarin. For this case, some food have legal limits for coumarin.

  • Method
  • Limit of detection
  • Naturally content (wine)
  • Reason for the analysis
  • LC-MS/MS
  • 5 µg/l
  • Control of the legal Limit for example in cinnamon containing products like hot wine