(13)C/(12)C isotope ratios of organic acids, glucose and fructose determined by HPLC-co-IRMS for lemon juices authenticity

Strategies, techniques and applications for food authentication based on carbohydrates: A review

The increasing complexity and ubiquity of food processing and the emergence of fraudulent practices have made effective and reliable methods to authenticate food products of utmost importance. Carbohydrates, with various nutritional functions, are abundant in foods and can serve as potential markers for food authentication. However, the complex and diverse structures and properties of carbohydrates, especially polysaccharides, pose challenges. Nonetheless, significant progress has been made in this area. This paper provides an overview of the utilization of carbohydrates in food authentication since 2000, focusing on strategies involving carbohydrate-based markers, carbohydrate profiles, and carbohydrate-protein interaction-based assays. The analytical techniques, applications, challenges and limitations of these strategies are reviewed and discussed. The findings demonstrate that these strategies offer origin verification, quality assessment, adulteration detection, process control, and food species identification. Notably, oligosaccharide analysis has proven effective in food authentication and remains a promising marker, especially for analyzing intricate matrices. The advances in chromatography separation and mass spectrometry identification of isomers and trace amounts of these compounds have facilitated the discovery of such markers. In conclusion, carbohydrate analysis can play a crucial role in food authentication. Future research and development will make the authentication of carbohydrate-rich foods ever more accurate and efficient.

A rapid method for the determination of stable hydrogen isotope ratios of acetic acid in vinegar

RATIONALE

Vinegar is an everyday condiment made from fermented grains or fruits. It contains acetic acid which is the main organic material produced by fermentation. Vinegar suffers from the authenticity problem of exogenous adulteration due to the indistinguishability of low-cost chemical sources of synthetic acetic acid from acetic acid produced by fermentation. It is necessary to establish a simple and rapid measurement technique.

METHODS

Determination was according to the total acid content of vinegar diluted with acetone to a certain concentration. Online separation and determination of acetic acid δD in vinegar were carried out using gas chromatography-pyrolysis-isotope ratio mass spectrometry.

RESULTS

An HP-Plot/U column was selected for online separation of acetic acid and water with molecular sieve characteristics. At the same time, combined with the instrument blowback function to remove water. Dilute solvent acetone was treated with a molecular sieve to remove trace water. The reproducibility of this method is less than 3‰. The long-term stability is within a reasonable error range. The accuracy correlation coefficient is greater than 0.99. The δD values of acetic acid in vinegar (-264.5 ± 20.3‰) and from chemical sources (-30.5 ± 90.8‰) were obtained.

CONCLUSIONS

A rapid method was developed for identification of different sources of acetic acid. These different sources of acetic acid exhibited significant hydrogen isotope distribution characteristics. Additionally, it was observed that the carboxyl hydrogen of acetic acid exhibited facile exchange with water. In future investigations, we aim to mitigate this interference.

Using Liquid Chromatography-Isotope Ratio Mass Spectrometry for Detection of Economically Motivated Adulteration of Maple Syrup

BACKGROUND

Maple syrup is a sought-after commodity, and used as a condiment and a sweetener. Also, it is an active target of economically motivated adulteration (EMA), similar to other foods such as lemon juice and honey.

OBJECTIVE

This study is aimed to detect low cost sugar adulteration in maple syrup via an internal standard method using malic acid through solid-phase extraction (SPE) and LC with isotope ratio mass spectrometric detection (LC-IRMS).

METHODS

In this work, an optimized SPE sample preparation procedure was used for the isolation of organic acids from maple syrup. Using LC-IRMS, malic acid was separated from other organic acids and the δ13C value of malic acid was determined. Eleven maple syrup samples, domestic or imported from Canada, were evaluated for 13C/12C ratios (δ13C values) using combustion module-cavity ring down spectrometry (CM-CRDS) and compared to the δ13C values obtained from well-established elemental analyzer-isotope ratio mass spectrometry (EA-IRMS) methods. The δ13C values of isolated malic acid analyzed by SPE-LC-IRMS were used as internal standards and compared to the δ13C values of bulk maple syrup; difference (δ13Csugars - δ13Cmalic acid) values greater than 3.6‰ are indicative of low-cost sugar adulteration.

RESULTS

Overall, the results obtained from SPE-LC-IRMS provided a faster, novel analysis approach for determining low-cost sugar adulteration in maple syrup for regulatory purposes. This method also provided lower detectable limits of adulteration versus current literature reports using bulk analysis and comparable detection limits to Tremblay and co-workers who utilized an internal standard method.

CONCLUSION

SPE-LC-IRMS is a robust method that can be used for detecting adulteration in maple syrup samples for regulatory purposes.

HIGHLIGHTS

SPE-LC-IRMS is a faster, novel analysis approach for determining C4 adulteration in maple syrup with lower detection limits.

Geographical origin traceability of mulberry leaves using stable hydrogen, oxygen, and carbon isotope ratios

Geographical discrimination of mulberry leaves is very important for their efficacy and quality as a traditional Chinese medicine. Stable hydrogen, oxygen, and carbon isotope ratios were measured in 292 mulberry leaves collected at 2 growth stages in 2 seasons from 8 regions of China. A stepwise linear discriminant analysis (LDA) approach were proposed to combine with stable isotope technology to tracing the origin of mulberry leaves. The results showed that leaves sampled in autumn were extremely depleted in 2H and 18O and slightly enriched in 13C compared with leaves sampled in summer, correlated with the effect of season, transpiration and photorespiration on stable isotopes. δ2H and δ18O of the leaves were enriched during the growth process. The overall discrimination accuracy of the autumn tender model was 81%, demonstrating that analysis of δ2H, δ18O, and δ13C is a promising technique for tracing the geographical origin of mulberry leaves, although season, growth stage and number of samples affect the accuracy of discrimination.

A review of recent compound-specific isotope analysis studies applied to food authentication

Compound-specific stable isotope analysis (CSIA) of food products is a relatively new and novel technique used to authenticate food and detect adulteration. This paper provides a review of recent on-line and off-line CSIA applications of plant and animal origin foods, essential oils and plant extracts. Different food discrimination techniques, applications, scope, and recent studies are discussed. CSIA δ13C values are widely used to verify geographical origin, organic production, and adulteration. The δ15N values of individual amino acids and nitrate fertilizers have proven effective to authenticate organic foods, while δ2H and δ18O values are useful to link food products with local precipitation for geographical origin verification. Most CSIA techniques focus on fatty acids, amino acids, monosaccharides, disaccharides, organic acids, and volatile compounds enabling more selective and detailed origin and authentication information than bulk isotope analyses.. In conclusion, CSIA has a stronger analytical advantage for the authentication of food compared to bulk stable isotope analysis, especially for honey, beverages, essential oils, and processed foods.

A comparative authentication study of fresh fruit and vegetable juices using whole juice and sugar-specific stable isotopes

Not-from-concentrate (NFC) juice has better nutrition, flavor and higher price than reconstituted juice. Accordingly, NFC juice is prone to adulteration and is an ongoing industry problem that has not yet been resolved. Undeclared addition of water and sugar are the main forms of NFC juice adulteration. This paper investigates the carbon and oxygen stable isotope ratios (δ¹³C and δ¹⁸O values) of the bulk juice and different juice components from 21 fruit and vegetable juices, and qualitatively and quantitatively analyzes the addition of water and sugar in NFC juices. The results show that the use of fruit pulp can help to qualitatively and quantitatively indicate the presence of C4 plant sugars in NFC juice, and can reliably detect added C4 plant sugars above 7 %. Sugar-specific isotope analysis (SSIA) technology was used to determine the δ¹³C values of different sugars (sucrose, glucose and fructose) and carbon content to qualitatively infer C3 plant sugar addition. Pulp extracted from juice had a good linear relationship with the juice water δ¹⁸O values (R² >0.90). The addition of water to NFC juice can also be determined by comparing δ¹⁸O values of extraneous water, pulp and filtered juice. Stable isotope technology confirmed NFC juice adulteration of in-market samples using the pulp as an internal reference and was found to be a useful tool to detect adulteration of in-market NFC juice.

Discrimination for sake brewing methods by compound specific isotope analysis and formation mechanism of organic acids in sake

Organic acids in sake affect its aroma and color and help control the activity of microorganisms. This study used liquid chromatography coupled with isotope ratio mass spectrometry and solid-phase extraction to determine the stable carbon isotope ratios (δ¹³C) for malic acid, lactic acid, and succinic acid in 49 sake samples. The mean δ¹³C of lactic acid was -25.6 ± 2.1‰ in kimoto samples and -20.2 ± 2.5‰ in sokujo sample. According to linear discriminant analysis using δ¹³C of lactic acid, 87.8% of kimoto and sokujo samples were correctly identified. The proportion of brewers' lactic acid in sake could be calculated from the δ¹³C value of lactic acid for the first time. The productions of malic acid and succinic acid may be conducted by some kinds of fermentation and the mechanism of the tricarboxylic acid cycle by using δ¹³C of malic acid and succinic acid.

Detection of fraud in lime juice using pattern recognition techniques and FT-IR spectroscopy

The lime juice is one of the products that has always fallen victim to fraud by manufacturers for reducing the cost of products. The aim of this research was to determine fraud in distributed lime juice products from different factories in Iran. In this study, 101 samples were collected from markets and also prepared manually and finally derived into 5 classes as follows: two natural classes (Citrus limetta, Citrus aurantifolia), including 17 samples, and three reconstructed classes, including 84 samples (made from Spanish concentrate, Chinese concentrate, and concentrate containing adulteration compounds). The lime juice samples were freeze-dried and analyzed using FT-IR spectroscopy. At first, principal component analysis (PCA) was applied for clustering, but the samples were not thoroughly clustered with respect to their original groups in score plots. To enhance the classification rates, different chemometric algorithms including variable importance in projection (VIP), partial least square-discriminant analysis (PLS-DA), and counter propagation artificial neural networks (CPANN) were used. The best discriminatory wavenumbers related to each class were selected using the VIP-PLS-DA algorithm. Then, the CPANN algorithm was used as a nonlinear mapping tool for classification of the samples based on their original groups. The lime juice samples were correctly designated to their original groups in CPANN maps and the overall accuracy of the model reached up to 0.96 and 0.87 for the training and validation procedures. This level of accuracy indicated the FT-IR spectroscopy coupled with VIP-PLS-DA and CPANN methods can be used successfully for detection of authenticity of lime juice samples.

A review of fruit juice authenticity assessments: Targeted and untargeted analyses

Fruit juices are becoming more and more popular in the whole world. However, the increasing fruit juice fraud cases are undermining the healthy development of fruit juice industry. Fruit juice authenticity represents an important food quality and safety parameter. Many techniques have been applied in fruit juices authenticity assessment. The purpose of this review is to provide a research overview of the targeted and untargeted analyses of fruit authentication, and a method selection guide for fruit juice authenticity assessment. Targeted markers, such as stable isotopes, phenolics, carbohydrates, organic acids, volatile components, DNAs, amino acids and proteins, as well as carotenoids, will be discussed. And untargeted techniques, including liquid/gas chromatography-mass spectrometer, nuclear magnetic resonance, infrared spectroscopy, inductively-coupled plasma-mass spectrometry/optical emission spectrometer, fluorescence spectra, electronic sensors and others, will be reviewed. The emerging untargeted for novel targeted marker analysis will be also summarized.

Simultaneous Analysis of the Stable Carbon Isotope Ratios of Acetoin and Acetic Acid by GC-C-IRMS for Adulteration Detection in Brewed Rice Vinegar Products

In this study, we developed a method to simultaneously measure the stable carbon isotope ratio for acetic acid (δ 13Cacetic acid) and acetoin (δ13Cacetoin) in rice vinegar by gas chromatography-combustion-isotope ratio mass spectrometry. The method showed good precision and accuracy. With this method, data from 16 brewed rice vinegars and 10 acetic acid samples were used to evaluate the feasibility of adulteration detection. On the basis that all δ13Cacetoin values of brewed rice vinegars are nearly constant, a characteristic pattern of the stable carbon isotope in rice vinegar was built with the 95% confidence intervals for δ13Cacetic acid (-26.97 to -25.38‰), δ13Cacetoin (-28.14 to -27.09‰), and Δδ13C (0.61 to 2.27‰). An adulteration detection curve of Δδ13C was proposed based on the results of vinegar and acetic acid samples and confirmed by vinegar spiked with different amounts of acetic acid. This method could be useful in estimating the blending ratio of adulterated rice vinegar products. Products containing more than 10% of synthetic acetic acid could be possibly identified.

Carbon isotope ratio of organic acids in sake and wine by solid-phase extraction combined with LC/IRMS

We developed an analytical procedure for determining the δ¹³C values of organic acids in sake and wine using solid-phase extraction combined with liquid chromatography/isotope ratio mass spectrometry (LC/IRMS). First, the solid-phase extraction (SPE) procedure was performed and various tests were conducted to extract organic acids from alcoholic beverages using the simulated sake sample. Under the optimal SPE procedure, high recovery rates (96-118%) and good accuracies (≤ 0.7‰) were thus achieved for the simulated sake and wine samples. Next, we determined the δ¹³C of organic acid (tartaric acid, malic acid, lactic acid, succinic acid) in 9 sake and 11 wine samples. Finally, the δ¹³C values of lactic acid in nine sake samples suggested that lactic acid had been added during the brewing process. The high correlation between the δ¹³C values of tartaric acid and malic acid in 11 wine samples was consistent with their common source, grapes. This analytical method may help to identify when organic acids have been added to sake and wine and to elucidate the process of organic acid production therein. Graphical abstract.

Traceability of fruits and vegetables

Food safety and traceability are nowadays a constant concern for consumers, and indeed for all actors in the food chain, including those involved in the fruit and vegetable sector. For the EU, the principles and legal requirements of traceability are set out in Regulation 178/2002. Currently however the regulation does not describe any analytical traceability tools. Furthermore, traceability systems for fruits and vegetables face increasing competition due to market globalization. The current challenge for actors in this sector is therefore to be sufficiently competitive in terms of price, traceability, quality and safety to avoid scandal and fraud. For all these reasons, new, flexible, cheap and efficient traceability tools, as isotopic analysis, DNA fingerprinting and metabolomic profiling coupled with chemometrics are needed.

Compound Specific Carbon Isotope Analysis in Sake by LC/IRMS and Brewers' Alcohol Proportion

Sake is a traditional Japanese alcohol. Nowadays, the consumption for Sake is increasing in worldwide and its popularity is growing. However, there are act of fraudulence by additional brewers’ alcohol and sugar. Therefore, a method is needed to find illegal fraud on label. In this work, we analyzed the δ¹³C values of the ethanol (δ¹³C_eth) and glucose (δ¹³C_glu) in Sake by liquid chromatography combined with isotope ratio mass spectrometry for the first time. Further, we developed the criteria using δ¹³C_eth and δ¹³C_glu to check brewers’ alcohol and sugar. In addition, there are some sake categories (Ginjyo and Futsu-shu) allowed to additional brewers’ alcohol up to legally determined percentage. The experimental additions of brewers’ alcohol from a C4 plant were conducted to Junmai, as sake by C3 plants. There was a strong correlation (R = 0.98, P < 0.05) between the percentage of added brewers’ alcohol and the δ¹³C values. We developed the method using the relationship for calculating percentage of brewers’ alcohol for the first time and estimated the percentage for commercial sake. Further, the price of sake was found to be inversely related to the percentage of brewers’ alcohol in the sake.

Application of multi-element (C, N, H, O) stable isotope ratio analysis for the traceability of milk samples from China

Cow milk samples from various provinces in China were collected, and the effects of lactation stage, sampling time, and geographic origin on the samples were studied by elemental analysis-isotope ratio mass spectrometry (EA-IRMS). Traceability accuracy was determined using δ¹³C, δ¹⁵N, δ²H and δ¹⁸O values to specifically assign geographic origin. Stable isotope ratios of C, N, H and O were not significantly different among three lactation stages; however the δ¹³C, δ¹⁵N, and δ¹⁸O values of milk were influenced by sampling time. Furthermore, there were highly significant regional differences in the mean δ¹³C and δ¹⁵N values of milk. In summary, the lactation stage had no effect on the traceability of milk, whereas sampling time and geographic origin did affect milk traceability. Different geographic locations with a separation distance greater than 0.7 km can be distinguished using multi-element (C, N, H, O) stable isotope ratio analysis.

Determination of Flavonoid Glycosides by UPLC-MS to Authenticate Commercial Lemonade

So far, there is no report on the quality evaluation of lemonade available in the market. In this study, a sample preparation method was developed for the determination of flavonoid glycosides by ultra-performance liquid chromatography–mass spectrometry (UPLC-MS) based on vortex-assisted dispersive liquid-liquid microextraction. First, potential flavonoids in lemonade were scanned and identified by ultra-performance liquid chromatography–time of flight mass spectrometry (UPLC-TOF/MS). Five flavonoid glycosides were identified as eriocitrin, narirutin, hesperidin, rutin, and diosmin according to the molecular formula provided by TOF/MS and subsequent confirmation of the authentic standard. Then, an ultra-performance liquid chromatography–triple quadrupole mass spectrometry (UPLC-QqQ/MS) method was developed to determine these five flavonoid glycosides in lemonade. The results showed that the content of rutin in some lemonade was unreasonably high. We suspected that many illegal manufacturers achieved the goal of low-cost counterfeiting lemonade by adding rutin. This suggested that it was necessary for relevant departments of the state to make stricter regulations on the quality standards of lemonade beverages.

Heart-cutting two-dimensional liquid chromatography combined with isotope ratio mass spectrometry for the determination of stable carbon isotope ratios of gluconic acid in honey

Liquid chromatography/isotope ratio mass spectrometry (LC/IRMS) is used to analyze various types of samples, including foodstuffs, to determine their authenticity and trace their origin on the basis of their stable carbon isotope ratios (δ¹³C). However, multicomponent samples are difficult to analyze. For example, determining the δ¹³C values of the organic acids in honey is complicated by the presence of large amounts of carbohydrates. Herein, we present a heart-cutting two-dimensional LC/IRMS method for analysis of honey samples. In this method, the organic acids in the samples were first separated from the carbohydrates by a size-exclusion column, and then the organic acids were separated from each other by a reverse-phase column connected to the first column via a switching valve. By means of this method, the δ¹³C values for three organic acids in high-carbohydrate-content simulated honey samples could be determined with high accuracy and precision (≤0.3‰ and ≤0.1‰, respectively). In addition, the gluconic acid δ¹³C values for 25 honey samples were determined with high precision and found to range from -31.7 to -28.5‰ (mean: -30.0 ± 0.7‰). These values shed some light on the mechanism of gluconic acid production. Taken together, our results suggest that this two-dimensional LC method has the potential to be more effective than one-dimensional LC for use in isotopic research.

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.

Quality and Authenticity Control of Fruit Juices-A Review

Food fraud, being the act of intentional adulteration of food for financial advantage, has vexed the consumers and the food industry throughout history. According to the European Committee on the Environment, Public Health and Food Safety, fruit juices are included in the top 10 food products that are most at risk of food fraud. Therefore, reliable, efficient, sensitive and cost-effective analytical methodologies need to be developed continuously to guarantee fruit juice quality and safety. This review covers the latest advances in the past ten years concerning the targeted and non-targeted methodologies that have been developed to assure fruit juice authenticity and to preclude adulteration. Emphasis is placed on the use of hyphenated techniques and on the constantly-growing role of MS-based metabolomics in fruit juice quality control area.

Interactions of Lemon, Sucrose and Citric Acid in Enhancing Citrus, Sweet and Sour Flavors

Flavorants such as lemon extract that activate olfactory receptors may also evoke or enhance flavor qualities such as sour and sweet that are typically considered gustatory. Similarly, flavorants such as sucrose and citric acid that activate gustatory receptors may enhance flavors such as citrus that are typically considered olfactory. Here, we ask how lemon extract, sucrose, and citric acid, presented separately and together, affect sweet, sour, and citrus flavors. We accomplished this by testing, in the same 12 subjects, lemon extract and sucrose (Experiment 1), lemon extract and citric acid (Experiment 2), and lemon extract, sucrose, and citric acid (Experiment 3). Results showed that both lemon extract and citric acid increased the ratings of citrus and sour intensity. Lemon extract did not affect sweet, but citric acid did, mainly in Experiment 3. Sucrose systematically increased only sweet intensity and modulated the effect of lemon extract on sour. The most robust multiquality effect was the enhancement of sour by lemon extract. These outcomes suggest, first, a role played by experience with the statistical associations of gustatory and olfactory flavorants and, second, that lemon flavor is complex, having citrus and sour qualities that may not be fully separable in perception.

Geographical traceability of wheat and its products using multielement light stable isotopes coupled with chemometrics

The present study was aimed to investigate the variation of stable isotopic ratios of carbon, nitrogen, hydrogen, and oxygen in wheat kernel along with different processed fractions from three geographical origins across 5 years using isotope ratio mass spectrometry (IRMS). Multiway ANOVA revealed significant differences among region, harvest year, processing, and their interactions for all isotopes. The region contributed the major variability in the δ¹³ C ‰, δ² H ‰, δ¹⁵ N ‰, and δ¹⁸ O‰ values of wheat. Variation of δ¹³ C ‰, δ¹⁵ N ‰, and δ¹⁸ O ‰ between wheat whole kernel and its products (break, reduction, noodles, and cooked noodles) were ˂0.7‰, and no significant difference was observed, suggesting the reliability of these isotope fingerprints in geographical traceability of wheat-processed fractions and foods. A significant influence of wheat processing was observed for δ² H values. By applying linear discriminant analysis (LDA) to the whole dataset, the generated model correctly classified over 91% of the samples according to the geographical origin. The application of these parameters will assist in the development of an analytical control procedure that can be utilized to control the mislabeling regarding geographical origin of wheat kernel and its products.

Determination of carbon isotope ratios for honey samples by means of a liquid chromatography/isotope ratio mass spectrometry system coupled with a post-column pump

RATIONALE

Liquid chromatography/isotope ratio mass spectrometry (LC/IRMS) has been used to authenticate and trace products such as honey, wine, and lemon juice, and compounds such as caffeine and pesticides. However, LC/IRMS has several disadvantages, including the high cost of the CO₂ membrane and blocking by solidified sodium persulfate. Here, we developed an improved system for determining carbon isotope ratios using LC/IRMS.

METHODS

The main improvement was the use of a post-column pump. Using the improved system, we determined δ¹³ C values for glucose with high accuracy and precision (0.1‰ and 0.1‰, respectively; n = 3). The glucose, fructose, disaccharide, trisaccharide, and organic acid constituents of honey samples were analyzed using LC/IRMS.

RESULTS

The δ¹³ C values for glucose, fructose, disaccharides, trisaccharides, and organic acids ranged from -27.0 to -24.2‰, -26.8 to -24.0‰, -28.8 to -24.0‰, -27.8 to -22.8‰, and - 30.6 to -27.4‰, respectively. The analysis time was a third to a half of that required for analysis by previously reported methods.

CONCLUSIONS

The column flow rate could be arbitrarily adjusted with the post-column pump. We applied the improved method to 26 commercial honey samples. Our results can be expected to be useful for other researchers who use LC/IRMS.

Sugar-specific carbon isotope ratio analysis of coconut waters for authentication purposes

The application of sugar-specific carbon isotope analysis by combining high performance liquid chromatography and isotope ratio mass spectrometry is described, for investigating the detection of added C4-plant sugars in coconut waters. Authenticity of coconut waters gains more importance since the product is considered a juice by the European Fruit Juice Association (AIJN), while it holds an increasing consumer preference as healthy, low-carb beverage. The detection potential was compared with the conventional total sugar carbon isotope analysis and it is demonstrated that the isotopic profile of individual sugars substantially improves the limit of detection of added C4-plant sugars in coconut water. The study includes 30 authentic coconut waters (extracted from coconuts in the lab), which provide the authentic carbon isotope range of pulp, total sugars, sucrose, glucose and fructose, and 24 commercial coconut waters (bottled) purchased from grocery stores. The market scan revealed that 38% of the tested samples contain undeclared added C4-sugars.

Application of carbon and hydrogen stable isotope analyses to detect exogenous citric acid in Japanese apricot liqueur

Japanese apricot liqueur manufacturers are required to control the quality and authenticity of their liqueur products. Citric acid made from corn is the main acidulant used in commercial liqueurs. In this study, we conducted spiking experiments and carbon and hydrogen stable isotope analyses to detect exogenous citric acid used as an acidulant in Japanese apricot liqueurs. Our results showed that the δ¹³C values detected exogenous citric acid originating from C₄ plants but not from C₃ plants. The δ²H values of citric acid decreased as the amount of citric acid added increased, whether the citric acid originated from C₃ or C₄ plants. Commercial liqueurs with declared added acidulant provided higher δ¹³C values and lower δ²H values than did authentic liqueurs and commercial liqueurs with no declared added acidulant. Carbon and hydrogen stable isotope analyses are suitable as routine methods for detecting exogenous citric acid in Japanese apricot liqueur.

Stability of carbon and nitrogen isotopic compositions of the protein extracted from milk and their potential as “fingerprints” of geographical origin

The present work aimed to determine whether isotopic compositions can be used as “fingerprints” in identifying the geographical origin of milk.

Targeted and non-targeted detection of lemon juice adulteration by LC-MS and chemometrics

Economically motivated adulteration (EMA) of lemon juice was detected by LC-MS and principal component analysis (PCA). Twenty-two batches of freshly squeezed lemon juice were adulterated by adding an aqueous solution containing 5% citric acid and 6% sucrose to pure lemon juice to obtain 30%, 60% and 100% lemon juice samples. Their total titratable acidities, °Brix and pH values were measured, and then all the lemon juice samples were subject to LC-MS analysis. Concentrations of hesperidin and eriocitrin, major phenolic components of lemon juice, were quantified. The PCA score plots for LC-MS datasets were used to preview the classification of pure and adulterated lemon juice samples. Results showed a large inherent variability in the chemical properties among 22 batches of 100% lemon juice samples. Measurement or quantitation of one or several chemical properties (targeted detection) was not effective in detecting lemon juice adulteration. However, by using the LC-MS datasets, including both chromatographic and mass spectrometric information, 100% lemon juice samples were successfully differentiated from adulterated samples containing 30% lemon juice in the PCA score plot. LC-MS coupled with chemometric analysis can be a complement to existing methods for detecting juice adulteration.

Comparative study of ¹³C composition in ethanol and bulk dry wine using isotope ratio monitoring by mass spectrometry and by nuclear magnetic resonance as an indicator of vine water status

The potential of wine (13)C isotope composition (δ(13)C) is presented to assess vine water status during grape ripening. Measurements of δ(13)C have been performed on a set of 32 authentic wines and their ethanol recovered after distillation. The data, obtained by isotope ratio monitoring by mass spectrometry coupled to an elemental analyser (irm-EA/MS), show a high correlation between δ(13)C of the bulk wine and its ethanol, indicating that the distillation step is not necessary when the wine has not been submitted to any oenological treatment. Therefore, the ethanol/wine δ(13)C correlation can be used as an indicator of possible enrichment of the grape must or the wine with exogenous organic compounds. Wine ethanol δ(13)C is correlated to predawn leaf water potential (R(2) = 0.69), indicating that this parameter can be used as an indicator of vine water status. Position-specific (13)C analysis (PSIA) of ethanol extracted from wine, performed by isotope ratio monitoring by nuclear magnetic resonance (irm-(13)C NMR), confirmed the non-homogenous repartition of (13)C on ethanol skeleton. It is the δ(13)C of the methylene group of ethanol, compared to the methyl moiety, which is the most correlated to predawn leaf water potential, indicating that a phase of photorespiration of the vine during water stress period is most probably occurring due to stomata closure. However, position-specific (13)C analysis by irm-(13)C NMR does not offer a greater precision in the assessment of vine water status compared to direct measurement of δ(13)C on bulk wine by irm-EA/MS.

Performance of the wet oxidation unit of the HPLC isotope ratio mass spectrometry system for halogenated compounds

The performance of liquid chromatography-isotope ratio mass spectrometry (LC-IRMS) for polar halogenated compounds was evaluated. Oxidation capacity of the system was tested with halogenated acetic acids and halogenated aromatic compounds. Acetic acid (AA) was selected as a reference compound for complete oxidation and compared on the molar basis to the oxidation of other analytes. The isotope values were proofed with calibrated δ(13)C values obtained with an elemental analyzer (EA). Correct isotope values were obtained for mono- and dichlorinated, fluorinated, and tribrominated acetic acids and also for aniline, phenol, benzene, bromobenzene, chlorobenzene, 1,2-dichlorobenzene, 2,4,6-trichlorophenol, pentafluorophenol, and nitrobenzene. Incomplete oxidation of trichloroacetic acid (TCA) and trifluoroacetic acid (TFA) resulted in lower recovery compared to AA (37% and 24%, respectively) and in isotopic shift compared to values obtained with EA (TCA Δδ(13)C(EA/LC-IRMS) = 8.8‰, TFA Δδ(13)C(EA/LC-IRMS) = 6.0‰). Improvement of oxidation by longer reaction time in the reactor and increase in the concentration of sulfate radicals did not lead to complete combustion of TCA and TFA needed for δ(13)C analysis. To the best of our knowledge, this is the first time such highly chlorinated compounds were studied with the LC-IRMS system. This work provides information for method development of LC-IRMS methods for halogenated contaminants that are known as potential threats to public health and the environment.

Potential of ion chromatography coupled to isotope ratio mass spectrometry via a liquid interface for beverages authentication

New tools for the determination of characteristic parameters for food authentication are requested to prevent food adulteration from which health concerns, unfair competition could follow. A new coupling in the area of compound-specific carbon 13 isotope ratio (δ(13)C) analysis was developed to simultaneously quantify δ(13)C values of sugars and organic acids. The coupling of ion chromatography (IC) together with isotope ratio mass spectrometry (IRMS) can be achieved using a liquid interface allowing a chemical oxidation (co) of organic matter. Synthetic solutions containing 1 polyol (glycerol), 3 carbohydrates (sucrose, glucose and fructose) and 12 organic acids (gluconic, lactic, malic, tartaric, oxalic, fumaric, citric and isocitric) were used to optimize chromatographic conditions (concentration gradient and 3 types of column) and the studied isotopic range (-32.28 to -10.65‰) corresponds to the values found in food products. Optimum chromatographic conditions are found using an IonPac AS15, an elution flow rate of 0.3mLmin(-1) and a linear concentration gradient from 2 to 76mM (rate 21mMmin(-1)). Comparison between δ(13)C value individually obtained for each compound with the coupling IRMS and elemental analyzer, EA-IRMS, and the ones measured on the mixture of compounds by IC-co-IRMS does not reveal any isotope fractionation. Thus, under these experimental conditions, IC-co-IRMS results are accurate and reproducible. This new coupling was tested on two food matrices, an orange juice and a sweet wine. Some optimization is necessary as the concentration range between sugars and organic acids is too large: an increase in the filament intensity of the IRMS is necessary to simultaneously detect the two compound families. These first attempts confirm the good results obtained on synthetic solutions and the strong potential of the coupling IC-co-IRMS in food authentication area.