Italian Cheeses Discrimination by Means of δ13C and δ15N Isotopic Ratio Mass Spectrometry

Effects of sampling time and location on the geographical origin traceability of protected geographical indication (PGI) Hongyuan yak milk: Based on stable isotope ratios

Hongyuan yak milk is a protected geographical indication (PGI) product of rich nutritional value, which is popular among consumers. Stable isotope ratio analysis (SIRA) is an effective way to protect the authenticity of the geographical origin of PGI products, and it is crucial to study the factors affecting stable isotopes. Firstly, we proved that the SIRA could be used to identify the geographical origin of Hongyuan yak milk, and that the identification accuracy in combination with δ13C and δ18O was 100 %. Secondly, we analyzed the effect of sampling selection on the stable isotopes of Hongyuan yak milk in practical applications, which showed that sampling time influenced the δ13C, δ2H, and δ18O, while the sampling locations did not. There were interactions between the effect of sampling time and location on δ2H and δ18O. These results provide a reliable method for identifying PGI products and also provide new guidance on sampling models.

Isotope Fingerprinting as a Backup for Modern Safety and Traceability Systems in the Animal-Derived Food Chain

In recent years, due to the globalization of food trade and certified agro-food products, the authenticity and traceability of food have received increasing attention. As a result, opportunities for fraudulent practices arise, highlighting the need to protect consumers from economic and health damages. In this regard, specific analytical techniques have been optimized and implemented to support the integrity of the food chain, such as those targeting different isotopes and their ratios. This review article explores the scientific progress of the last decade in the study of the isotopic identity card of food of animal origin, provides the reader with an overview of its application, and focuses on whether the combination of isotopes with other markers increases confidence and robustness in food authenticity testing. To this purpose, a total of 135 studies analyzing fish and seafood, meat, eggs, milk, and dairy products, and aiming to examine the relation between isotopic ratios and the geographical provenance, feeding regime, production method, and seasonality were reviewed. Current trends and major research achievements in the field were discussed and commented on in detail, pointing out advantages and drawbacks typically associated with this analytical approach and arguing future improvements and changes that need to be made to recognize it as a standard and validated method for fraud mitigation and safety control in the sector of food of animal origin.

δ34 S for tracing the origin of cheese and detecting its authenticity

Casein δ³⁴ S of 725 samples of cheese from all over the world were measured using IRMS. δ³⁴ S alone made it possible to establish characteristic ranges of values for two types of Italian cheese (Grana Padano PDO and Parmigiano Reggiano PDO) and for the different regions and provinces of both the Grana Padano PDO and the Parmigiano Reggiano PDO zones. Moreover, δ³⁴ S of PDO Italian samples were compared to both Italian (not PDO) and foreign competitive cheese samples. In all the cases, sulfur isotopic ratio analysis was a powerful tool to fix characteristic ranges of values for cheeses coming from different countries and to improve the information given by other isotopic parameters.