| Published Scientific Papers on Thujone |
Absinthe - A Review
by Dirk Lachenmeier, Stephan Walch, Stephan Padosch, Lars Kröner
Critical Reviews in Food Science and Nutrition, Vol 46, No. 5, July-Aug 2006, pp. 365-377
by Dirk Lachenmeier, Stephan Walch, Stephan Padosch, Lars Kröner
Critical Reviews in Food Science and Nutrition, Vol 46, No. 5, July-Aug 2006, pp. 365-377
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Abstract
The alcoholic beverage absinthe is recently experiencing a revival after a yearlong prohibition. This review article provides information
on all aspects of this bitter spirit and its major components, especially wormwood ( Artemisia absinthium L.), which contains the toxic
monoterpene thujone. Over 100 references on historic and current literature are provided. The topics comprise the history of the
alcoholic drink starting from its invention in the eighteenth century. Historical and modern recipes are discussed in the context of
different quality categories and possibilities to reduce the content of thujone are given. The analytical techniques used to verify
compliance with the maximum limit of thujone as well as further possibilities for quality control of absinthe are discussed. The
toxicology of absinthe is reviewed with regard to the cause of a syndrome called “absinthism,” which was described after chronic abuse
of the spirit in the nineteenth century. Finally, a food regulatory and food chemical evaluation is provided and minimum requirements for
absinthe are suggested. Absinthe should have a recognizable wormwood flavor and after dilution with water the characteristic clouding
should arise (louche-effect). Products, which are advertized as being of premium grade should be made by distillation, should have an
alcoholic strength of at least 45%vol, and should not contain artificial dye.
The alcoholic beverage absinthe is recently experiencing a revival after a yearlong prohibition. This review article provides information
on all aspects of this bitter spirit and its major components, especially wormwood ( Artemisia absinthium L.), which contains the toxic
monoterpene thujone. Over 100 references on historic and current literature are provided. The topics comprise the history of the
alcoholic drink starting from its invention in the eighteenth century. Historical and modern recipes are discussed in the context of
different quality categories and possibilities to reduce the content of thujone are given. The analytical techniques used to verify
compliance with the maximum limit of thujone as well as further possibilities for quality control of absinthe are discussed. The
toxicology of absinthe is reviewed with regard to the cause of a syndrome called “absinthism,” which was described after chronic abuse
of the spirit in the nineteenth century. Finally, a food regulatory and food chemical evaluation is provided and minimum requirements for
absinthe are suggested. Absinthe should have a recognizable wormwood flavor and after dilution with water the characteristic clouding
should arise (louche-effect). Products, which are advertized as being of premium grade should be made by distillation, should have an
alcoholic strength of at least 45%vol, and should not contain artificial dye.
