Transfer of caesium and potassium from Japanese apricot (Prunus mume Sieb.et Zucc.) to Japanese apricot liqueur (Umeliqueur)

Effect of water deficit stress during fruit cultivation on the carbon stable isotopes of organic acids in Japanese apricots and liqueur prepared from these fruits

ABSTRACTThe objective of this study was to assess the impact of water deficit stress during fruit cultivation on the δ13C values of citric acid and malic acid in Japanese apricots at different ripeness stages and their resulting liqueurs. Our experiments show that water deficit stress increases the δ13C values of citric acid and malic acid in tree-ripened fruits, counteracting the typical decrease during ripening. However, water deficit treatment has a minimal effect on the δ13C values of organic acids in green fruits. Regardless of fruit ripeness or water status, the δ13C values of organic acids in fruits are directly reflected in the resulting liqueurs. Overall, water deficit stress during fruit cultivation has the potential to promote similarity in the δ13C values of organic acids across fruits at different ripeness levels, reducing variations among liqueurs derived from fruits of varying ripeness levels.

Parameter Values for Estimation of Internal Doses from Ingestion of Radioactive Fallout from Nuclear Detonations

ABSTRACT

This paper suggests values or probability distributions for a variety of parameters used in estimating internal doses from radioactive fallout due to ingestion of food. Parameters include those needed to assess the interception and initial retention of radionuclides by vegetation, translocation of deposited radionuclides to edible plant parts, root uptake by plants, transfer of radionuclides from vegetation into milk and meat, transfer of radionuclides into non-agricultural plants and wildlife, and transfer from food and drinking water to mother's milk (human breast milk). The paper includes discussions of the weathering half-life for contamination on plant surfaces, biological half-lives of organisms, food processing (culinary factors), and contamination of drinking water. As appropriate, and as information exists, parameter values or distributions are specific for elements, chemical forms, plant types, or other relevant characteristics. Information has been obtained from the open literature and from publications of the International Atomic Energy Agency. These values and probability distributions are intended to be generic; they should be reviewed for applicability to a given location, time period, or season of the year, as appropriate. In particular, agricultural practices and dietary habits may vary considerably both with geography and over time in a given location.

Carbon stable isotopic compositions of citric acid and malic acid in Japanese apricot liqueur decrease as the fruit ripens

The carbon stable isotopic composition (δ¹³C) is often analyzed to quantify the addition of acidulants to Japanese apricot liqueur, but little is known about the variation in the δ¹³C values of the main organic acids arising from differences in the ripeness of Japanese apricots. We show that in Japanese apricot liqueur prepared using fruits at different stages of ripeness, the δ¹³C values of citric acid and malic acid ranged from -25.1‰ to -23.7‰ and from -22.3‰ to -19.7‰, respectively, and the δ¹³C values decreased as the fruit ripened. The average δ¹³C value of citric acid from liqueurs was 0.7‰ higher than that from fresh fruits, whereas the δ¹³C values of malic acid showed no isotope discrimination. The variation in δ¹³C values of the main organic acids in Japanese apricot liqueurs will help detect acidulant addition and control authenticity.

Discrimination of wine from grape cultivated in Japan, imported wine, and others by multi-elemental analysis

Differences in mineral concentrations were examined among three types of wine in the Japanese market place: Japan wine, imported wine, and domestically produced wine mainly from foreign ingredients (DWF), where Japan wine has been recently defined by the National Tax Agency as domestically produced wine from grapes cultivated in Japan. The main objective of this study was to examine the possibility of controlling the authenticity of Japan wine. The concentrations of 18 minerals (Li, B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba, and Pb) in 214 wine samples were determined by inductively coupled-plasma mass spectrometry (ICP-MS) and ICP-atomic emission spectrometry (ICP-AES). In general, Japan wine had a higher concentration of potassium and lower concentrations of eight elements (Li, B, Na, Si, S, Co, Sr, and Pb) as compared with the other two groups of wine. Linear discriminant analysis (LDA) models based on concentrations of the 18 minerals facilitated the identification of three wine groups: Japan wine, imported wine, and DWF with a 91.1% classification score and 87.9% prediction score. In addition, an LDA model for discrimination of wine from four domestic geographic origins (Yamanashi, Nagano, Hokkaido, and Yamagata Prefectures) using 18 elements gave a classification score of 93.1% and a prediction score of 76.4%. In summary, we have shown that an LDA model based on mineral concentrations is useful for distinguishing Japan wine from other wine groups, and can contribute to classification of the four main domestic wine-producing regions of Japan.