Helping to authenticate sparkling drinks with 13C/12C of CO2 by gas chromatography-isotope ratio mass spectrometry

Can Volatiles Fingerprints be an Alternative to Isotope Ratio Mass Spectrometry in the Botanical Origin Determination of Spirits?

Mass spectrometry based quasi-electronic nose using solid-phase microextraction to introduce volatiles directly to mass spectrometer without chromatographic separation (HS-SPME-MS) was used to discriminate 45 raw spirits produced from C3 (potato, rye, wheat) and C4 (corn, sorghum) plants. The samples were also subjected to isotope ratio mass spectrometry (IRMS), which unequivocally distinguished C3 from C4 samples; however, no clear differentiation was observed for C3 samples. On the contrary, HS-SPME-MS, which uses unresolved volatile compounds "fingerprints" in a form of ions of a given m/z range and various intensities provided excellent sample classification and prediction after OPLS-DA data processing verified also by the artificial neural network (ANN).

A review on analysis methods, source identification, and cancer risk evaluation of atmospheric polycyclic aromatic hydrocarbons

Polycyclic aromatic hydrocarbons (PAHs) have gained attention because of their environmental persistence and effects on ecosystems, animals, and human health. They are mutagenic, carcinogenic, and teratogenic. The review provides background knowledge about their sources, metabolism, temporal variations, and size distribution in atmospheric particulate matter. The review article briefly discusses the analytical methods suitable for the extraction, characterization, and quantification of nonpolar and polar PAHs, addressing the challenges. Herein, we discussed the molecular diagnostic ratios (DRs), stable carbon isotopic analysis (SCIA), and receptor models, with much emphasis on the positive matrix factorization (PMF) model, for apportioning PAH sources. Among which, DRs and PCA identified as the most widely employed method, but their accuracy for PAH source identification has received global criticism. Therefore, the review recommends compound-specific isotopic analysis (CSIA) and PMF as the best alternative methods to provide detailed qualitative and quantitative source analysis. The compound-specific isotopic signatures are not affected by environmental degradation and are considered promising for apportioning PAH sources. However, isotopic fractions of co-eluted compounds like polar PAHs and aliphatic hydrocarbons make the PAHs isotopic fractions interpretation difficult. The interference of unresolved complex mixtures is a limitation to the application of CSIA for PAH source apportionment. Hence, for CSIA to further support PAH source apportionment, fast and cost-effective purification techniques with no isotopic fractionation effects are highly desirable. The present review explains the concept of stable carbon isotopic analysis (SCIA) relevant to PAH source analysis, identifying the techniques suitable for sample extract purification. We demonstrate how the source apportioned PAHs can be applied in assessing the health risk of PAHs using the incremental lifetime cancer risk (ILCR) model, and in doing so, we identify the key factors that could undermine the accuracy of the ILCR and research gaps that need further investigation.

Investigation of Temporal Apparent C4 Sugar Change in Manuka Honey

New Zealand manuka honeys are known for their propensity to increase apparent C4 sugar content during storage. Depending on the particular storage regime and the initial content of dihydroxyacetone (DHA) in honey, the ready-to-market product often fails the C4 sugar test because of the above phenomenon. We have used DHA labeled with a radioactive ¹⁴C isotope in a set of honeys subject to an incubation experiment. These honeys were analyzed for DHA, methylglyoxal (MG), hydroxymethylfurfural (HMF), apparent C4 sugars, and ¹⁴C scintillation counts over a period of 18 months. The major conclusion of this experiment is that neither DHA nor MG is responsible for the δ¹³C shift in the honey protein extract. There must be some other yet unknown substance of manuka honey, which binds to the protein and causes negative δ¹³C shift. One identified candidate for such a binding is carbon dioxide.

Carbon Dioxide in Bottled Carbonated Waters and Subsequent Bubble Nucleation under Standard Tasting Condition

Experimental and theoretical developments, including gas-liquid thermodynamics and bubble nucleation, were made relevant to the conditioning and service of three various commercial carbonated bottled waters holding different levels of dissolved carbon dioxide comprised between about 3 g L^-1 and 7 g L^-1. The strong dependence in temperature of the partial pressure of gas-phase CO₂ found within the three batches of bottled carbonated waters was determined. Moreover, in a glass of carbonated water, the process by which the diffusion of dissolved CO₂ in tiny immersed gas pockets enabled heterogeneous bubble nucleation was formalized, including every pertinent parameter at play. From this assessment, the minimum level of dissolved CO₂ below which bubble nucleation becomes thermodynamically impossible was determined and found to strongly decrease by increasing the water temperature and size of the gas pockets acting as bubble nucleation sites. Accordingly, the total number of bubbles likely to form in a single glass of sparkling water was theoretically derived to decipher the role played by various key parameters. Most interestingly, for a given level of dissolved CO₂, the theoretical number of bubbles likely to form in a glass was found to increase by increasing the water temperature.

A global survey of the stable isotope and chemical compositions of bottled and canned beers as a guide to authenticity

This study presents a dataset, derived from the analysis of 162 bottled and canned beers from around the globe, which may be used for comparison with suspected counterfeit or substitute products. The data comprise δ2H and δ18O compositions of the whole beer and δ13C compositions of the dry residue (mostly sugar) together with the concentrations of five anions (F, Cl, NO3, SO4, PO4) and seven cations (Ca, K, Mg, SiO2, V, Mn, Sr). A strong correlation, consistent with natural waters but offset from the Global Meteoric Water Line, was observed between the δ2H/δ18O composition of the beers. The extent of the offset could be explained by the brewing process and the alcohol and sugars present in the beers. Correlations between inorganic analytes were consistent with the addition of salts in the brewing process. Beers were classified as follows: ale, lager, stout or wheat-beer and the chemical composition was found to be characteristic of the assigned type, with lagers being the most readily classified. A combination of chemical and isotopic data was found to be characteristic of the geographical origin (on a continental scale) and could most easily identify beers from Australasia or Europe. A global map of δ18O data revealed a geo-spatial distribution that mirrored existing maps of the isotopic composition of annual precipitation. This confirmed a commonsense view that local precipitation will be the primary source for the water used in brewing. Using this isoscape (or alcoscape) it may be possible to assess the geographical origins of samples for which genuine comparative samples cannot be obtained.

O-H-C isotope ratio determination in wine in order to be used as a fingerprint of its regional origin

Stable isotopes have been applied to determine the origin assignment and verify the geographical provenance that is considered important characteristics of wine products both for consumers and the international regulations, of wines. Stable isotope analyses of (18)O/(16)O, D/H and (13)C/(12)C ratio for the detection of origin and of adulteration in wine are discussed in this study. The δ(13)C analysis of ethanol and wines water δ(18)O underlines the importance of the photosynthetic pathway and the environmental conditions of wine. Also we discuss the main factors that are responsible for the differentiation of the oxygen isotope ratios of wine water. Data interpretation demonstrated the efficacy of δ(18)O analysis not only in the wine but also in grape berries, preferably if the determination of the δ(18)O value is employed together with the determination of the δ(2)H isotope content of wine, for the detection of the geographical origin of wine.

The pivotal role of mass spectrometry in determining the presence of chemical contaminants in food raw materials

During recent years, a rising interest from consumers and various governmental organizations towards the quality of food has continuously been observed. Human intervention across the different stages of the food supply chain can lead to the presence of several types of chemical contaminants in food-based products. On a normal daily consumption basis, some of these chemicals are not harmful; however, for those that present a risk to consumers, legislation rules were established to specify tolerance levels or in some cases the total forbiddance of these specific contaminants. Hence, the use of appropriate analytical tools is recommended to properly identify chemical contaminants. In that context, mass spectrometry (MS)-based techniques coupled or not to chromatography offer a vast panel of features such as sensitivity, selectivity, quantification at trace levels, and/or structural elucidation. Because of the complexity of food-based matrices, sample preparation is a crucial step before final detection. In the present manuscript, we review the contribution and the potentialities of MS-based techniques to ensure the absence of chemical contaminants in food-based products.

Intrinsic ratios of glucose, fructose, glycerol and ethanol 13C/12C isotopic ratio determined by HPLC-co-IRMS: toward determining constants for wine authentication

High-performance liquid chromatography linked to isotope ratio mass spectrometry (HPLC-co-IRMS) via a Liquiface© interface has been used to simultaneously determine (13)C isotope ratios of glucose (G), fructose (F), glycerol (Gly) and ethanol (Eth) in sweet and semi-sweet wines. The data has been used the study of wine authenticity. For this purpose, 20 authentic wines from various French production areas and various vintages have been analyzed after dilution in pure water from 20 to 200 times according to sugar content. If the (13)C isotope ratios vary according to the production area and the vintage, it appears that internal ratios of (13)C isotope ratios (R((13)C)) of the four compounds studied can be considered as a constant. Thus, ratios of isotope ratios are found to be 1.00 ± 0.04 and 1.02 ± 0.08 for R((13)C(G/F)) and R((13)C(Gly/Eth)), respectively. Moreover, R((13)C(Eth/Sugar)) is found to be 1.15 ± 0.10 and 1.16 ± 0.08 for R((13)C(Gly/Sugar)). Additions of glucose, fructose and glycerol to a reference wine show a variation of the R((13)C) value for a single product addition as low as 2.5 g/L(-1). Eighteen commercial wines and 17 concentrated musts have been analyzed. Three wine samples are suspicious as the R((13)C) values are out of range indicating a sweetening treatment. Moreover, concentrated must analysis shows that (13)C isotope ratio can be also used directly to determine the authenticity of the matrix.

Isotope Ratio Mass Spectrometry

Isotope Ratio Mass Spectrometry (IRMS) is a specialized technique used to provide information about the geographic, chemical, and biological origins of substances. The ability to determine the source of an organic substance stems from the relative isotopic abundances of the elements which comprise the material. Because the isotope ratios of elements such as carbon, hydrogen, oxygen, sulfur, and nitrogen can become locally enriched or depleted through a variety of kinetic and thermodynamic factors, measurement of the isotope ratios can be used to differentiate between samples which otherwise share identical chemical compositions. Several sample introduction methods are now available for commercial isotope ratio mass spectrometers. Combustion is most commonly used for bulk isotopic analysis, whereas gas and liquid chromatography are predominately used for the real-time isotopic analysis of specific compounds within a mixture. Here, highlights of advances in instrumentation and applications within the last three years are provided to illustrate the impact of this rapidly growing area of research. Some prominent new applications include authenticating organic food produce, ascertaining whether or not African elephants are guilty of night-time raids on farmers' crops, and linking forensic drug and soil samples from a crime scene to a suspected point of origin. For the sake of brevity, we focus this Minireview on the isotope ratio measurements of lighter-elements common to organic sources; we do not cover the equally important field of inorganic isotope ratio mass spectrometry.

GasBench/isotope ratio mass spectrometry: a carbon isotope approach to detect exogenous CO(2) in sparkling drinks

A new procedure for the determination of carbon dioxide (CO(2)) (13)C/(12)C isotope ratios, using direct injection into a GasBench/isotope ratio mass spectrometry (GasBench/IRMS) system, has been developed to improve isotopic methods devoted to the study of the authenticity of sparkling drinks. Thirty-nine commercial sparkling drink samples from various origins were analyzed. Values of delta(13)C(cava) ranged from -20.30 per thousand to -23.63 per thousand, when C3 sugar addition was performed for a second alcoholic fermentation. Values of delta(13)C(water) ranged from -5.59 per thousand to -6.87 per thousand in the case of naturally carbonated water or water fortified with gas from the spring, and delta(13)C(water) ranged from -29.36 per thousand to -42.09 per thousand when industrial CO(2) was added. It has been demonstrated that the addition of C4 sugar to semi-sparkling wine (aguja) and industrial CO(2) addition to sparkling wine (cava) or water can be detected. The new procedure has advantages over existing methods in terms of analysis time and sample treatment. In addition, it is the first isotopic method developed that allows (13)C/(12)C determination directly from a liquid sample without previous CO(2) extraction. No significant isotopic fractionation was observed nor any influence by secondary compounds present in the liquid phase.