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

Carbon stable isotopes of glucose during the degradation of rice by the koji fungus Aspergillus oryzae

Glucose, a key component of traditional Japanese fermented foods, is derived from rice starch via saccharification by hydrolytic enzymes produced by Aspergillus oryzae. The δ 13C value of glucose reflects that of its rice source. However, the influence of saccharification parameters (glucose concentration, degradation temperature, and reaction time) on glucose δ 13C values is unclear. Here, we investigated the influence of saccharification on the δ 13C value of glucose. Our experiments showed a significant difference in the δ 1³C value of glucose (-27.0 ± 0.1 ‰) obtained from saccharification compared to the ingredient rice (-27.1 ± 0.1 ‰) and remaining solid residue (-27.1 ± 0.1 ‰); however, it did not differ significantly from those of rice koji (-27.0 ± 0.1 ‰) and steamed rice (-27.1 ± 0.1 ‰), despite all values being within 0.1 ‰. Notably, glucose concentration, degradation temperature, and reaction time did not significantly affect glucose δ 13C values. These findings demonstrate the remarkable preservation of glucose δ 13C values. The δ 13C values remain aligned with the original δ 13C value of the rice, even with up to 60 % degradation during A. oryzae saccharification. This persistence of the δ 13C value throughout the process offers a potential tool for authenticating the origin of rice-fermented beverages based on the δ 13C value of their glucose component.

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.

Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and fermentation processes

The carbon stable isotopic composition of glucose is transferred to that of ethanol during the simultaneous saccharification and fermentation processes of sake production. However, there is limited information regarding carbon isotope discrimination between the ingredient rice and the sake components. Our fermentation experiments show that the carbon stable isotopic composition of rice is intermediate between those of glucose and ethanol in sake and do not differ significantly from those of rice koji and sake lees. Carbon isotope discrimination from rice to ethanol and from glucose to ethanol is 0.9 ± 0.1‰ (mean ± standard deviation, n = 18) and 1.9 ± 0.2‰, respectively. This is approximately half of the isotope discrimination observed in grape wine due to the saccharification process during sake manufacture. Carbon isotope discrimination from ingredient rice to sake components provides valuable insights for the manufacturing process and the authentication of sake.

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.

Application of Compound-Specific Isotope Analysis in Environmental Forensic and Strategic Management Avenue for Pesticide Residues

Unintended pesticide pollution in soil, crops, and adjacent environments has caused several issues for both pesticide users and consumers. For users, pesticides utilized should provide higher yield and lower persistence while considering both the environment and agricultural products. Most people are concerned that agricultural products expose humans to pesticides accumulating in vegetation. Thus, many countries have guidelines for assessing and managing pesticide pollution, for farming in diverse environments, as all life forms in soil are untargeted to these pesticides. The stable isotope approach has been a useful technique to find the source of organic matter in studies relating to aquatic ecology and environmental sciences since the 1980s. In this study, we discuss commonly used analytical methods using liquid and gas chromatography coupled with isotopic ratio mass spectrometry, as well as the advanced compound-specific isotope analysis (CSIA). CSIA applications are discussed for tracing organic pollutants and understanding chemical reactions (mechanisms) in natural environments. It shows great applicability for the issues on unintended pesticide pollution in several environments with the progress history of isotope application in agricultural and environmental studies. We also suggest future study directions based on the forensic applications of stable isotope analysis to trace pesticides in the environment and crops.

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.