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Absinthe--a review.

Dirk W Lachenmeier1, Stephan G Walch, Stephan A Padosch

  • 1Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Str. 3, D-76187, Karlsruhe, Germany. Lachenmeier@web.de

Critical Reviews in Food Science and Nutrition
|August 8, 2006
PubMed
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Absinthe, featuring wormwood (Artemisia absinthium L.), is reviving. This review covers its history, thujone content, toxicology, and quality control, offering regulatory insights for this historic spirit.

Area of Science:

  • Food Science and Technology
  • Toxicology
  • History of Spirits

Background:

  • Absinthe, a spirit historically associated with artistic movements, is experiencing a resurgence.
  • Key components include Artemisia absinthium L. (wormwood), containing the monoterpene thujone.
  • Past controversies and prohibition have shaped its modern perception and regulation.

Observation:

  • This review synthesizes over 100 references on absinthe's historical and contemporary aspects.
  • It examines historical and modern recipes, including methods to reduce thujone content.
  • Analytical techniques for thujone verification and quality control are discussed.

Findings:

  • The review details the toxicology of absinthe, addressing the historical syndrome of "absinthism."

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  • Food regulatory and chemical evaluations are provided, suggesting minimum quality standards.
  • Authentic absinthe should exhibit a distinct wormwood flavor and the characteristic "louche-effect" upon dilution.

    • Implications:

    • Recommendations are made for premium absinthe production, emphasizing distillation, minimum 45% alcohol by volume, and absence of artificial dyes.
    • This work provides a scientific basis for the quality control and regulation of revived absinthe production.
    • Understanding absinthe's chemical composition and historical context is crucial for its modern market.