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Thomatou AA, Mazarakioti EC, Zotos A, Kontogeorgos A, Patakas A, Ladavos A. Application of Stable Isotope Analysis for Detecting the Geographical Origin of the Greek Currants "Vostizza": A Preliminary Study. Foods 2023; 12:foods12081672. [PMID: 37107467 PMCID: PMC10137848 DOI: 10.3390/foods12081672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/21/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
There is a plethora of food products with geographical indications registered in the European Union without any study about their discrimination from other similar products. This is also the case for Greek currants. This paper aims to analyze if stable isotope analysis of C, N, and S could discriminate the Greek currants "Vositzza", registered as a product of Protected Designation of Origin, from two other currants registered as products of Protected Geographical Indication coming from neighboring areas. The first results show that the stable isotope ratio of sulfur is not detectable due to the very low sulfur content in the samples, and the analysis should be based on the stable isotope ratios of carbon and nitrogen to discriminate these products. The mean value of δ15N (1.38‱) of PDO "Vostizza" currants is lower than that of currants grown outside the PDO zone (2.01‱), while the mean value of δ13C of PDO "Vostizza" currants is higher (-23.93‱) in comparison to that of currants grown outside the PDO zone (-24.83‱). Nevertheless, the results indicate that with only two isotopic ratios, discrimination could not be achieved, and further analysis is required.
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Affiliation(s)
- Anna-Akrivi Thomatou
- Department of Food Science & Technology, University of Patras, 30100 Agrinio, Greece
| | - Eleni C Mazarakioti
- Department of Food Science & Technology, University of Patras, 30100 Agrinio, Greece
| | - Anastasios Zotos
- Department of Biosystems Science and Agricultural Engineering, University of Patras, 30200 Messolongi, Greece
| | - Achilleas Kontogeorgos
- Department of Agriculture, International Hellenic University, 57001 Thessaloniki, Greece
| | - Angelos Patakas
- Department of Food Science & Technology, University of Patras, 30100 Agrinio, Greece
| | - Athanasios Ladavos
- Department of Food Science & Technology, University of Patras, 30100 Agrinio, Greece
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2
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Chen Z, Xie L, Lei W, Deng H, Chen M, Xiang P, Su M, Di B, Chen H. Stable Isotope Ratio Analysis Combined with Likelihood Ratio as a New Tool for Establishing Ethanol Origin. Forensic Chem 2022. [DOI: 10.1016/j.forc.2022.100451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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4
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Geographical Origin Identification of Tequila Based on Multielement and Stable Isotopes. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6615264] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
To explore the regional characteristics of multielement and stable isotopes in tequila and the viability of tracing the geographical origin, both inductively coupled plasma mass spectrometry (ICP-MS) and stable isotope ratio mass spectrometry (IRMS) were applied in this study to determine the multielement content and stable isotope ratios of tequila. Then, principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) as chemometrics were conducted in combination to establish a model for determining the geographical origin of Mexican tequila. According to the analytical results, the content of 22 elements varied, as did the ranges of stable isotope δ13C and δ18O values for the tequila obtained from the 4 producing areas. Besides, there were regional characteristics shown to some extent. PCA and PLS-DA methods can be adopted to identify the geographical origin of tequila in Mexico. According to the discriminant verification of 16 samples, the accuracy of prediction reached 93.75%. It has been demonstrated that it is possible to distinguish tequila of different geographical origins in Mexico by combining the determination of the multielement content and stable isotope ratios with chemometric analysis, which lays a foundation for tracing the geographical origin of tequila.
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Müller TM, Zhong Q, Fan S, Wang D, Fauhl-Hassek C. What's in a wine? - A spot check of the integrity of European wine sold in China based on anthocyanin composition, stable isotope and glycerol impurity analysis. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1289-1300. [PMID: 33955804 DOI: 10.1080/19440049.2021.1916097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The international wine market has been repeatedly hit by cases of fraud in recent decades. While several studies attested a special vulnerability of the fast growing wine business in China, reports on chemical analyses of commercial wine samples are rare. We examined 50 predominantly red wines with European labelling, which were purchased on the Chinese market, for fraud-relevant parameters. More than 20% of the tested samples revealed anomalies in relation to the stable isotope ratios of D/H, 18O/16O and 13C/12C, contents of technical glycerol by-products or anthocyanin composition. These results strongly suggested watering of the wines, chaptalisation, glycerol addition or the use of non-Vitis anthocyanin sources, respectively. Some of these samples also showed suspicious spelling errors or other irregularities in the labelling, but the majority appeared genuine to the eye. Hence, this spot check demonstrates the importance of chemical authenticity analysis of market samples in order to detect fraudulent products. Moreover, we used the same sample set for an evaluation of the Chinese standard method for carbon stable isotope determination of wine ethanol in comparison to the current OIV (International Organisation of Vine and Wine) standard method. The results of a Bland-Altman analysis indicated that the methods can be applied interchangeably. As the two methods differ in their workflow and in the requested equipment, this might eventually enable more laboratories to perform 13C/12C analysis of wine and spirits.
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Affiliation(s)
- Teresa M Müller
- German Federal Institute for Risk Assessment (BfR), Department Safety in the Food Chain, Berlin, Germany
| | - Qiding Zhong
- China National Research Institute of Food and Fermentation Industries Co., Ltd. (CNRIFFI), National Food Fermentation Standardization Center, Beijing, China
| | - Shuangxi Fan
- China National Research Institute of Food and Fermentation Industries Co., Ltd. (CNRIFFI), National Food Fermentation Standardization Center, Beijing, China
| | - Daobing Wang
- China National Research Institute of Food and Fermentation Industries Co., Ltd. (CNRIFFI), National Food Fermentation Standardization Center, Beijing, China
| | - Carsten Fauhl-Hassek
- German Federal Institute for Risk Assessment (BfR), Department Safety in the Food Chain, Berlin, Germany
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6
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Sun X, Zhang F, Gutiérrez-Gamboa G, Ge Q, Xu P, Zhang Q, Fang Y, Ma T. Real wine or not? Protecting wine with traceability and authenticity for consumers: chemical and technical basis, technique applications, challenge, and perspectives. Crit Rev Food Sci Nutr 2021; 62:6783-6808. [PMID: 33825545 DOI: 10.1080/10408398.2021.1906624] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Wine is a high-value alcoholic beverage welcomed by consumers because of its flavor and nutritional value. The key information on wine bottle label is the basis of consumers' choice, which also becomes a target for manufacturers to adulterate, including geographical origin, grape variety and vintage. With the improvement of wine adulteration technology, modern technological means are needed to solve the above mentioned problems. The chemical basis of wine determines the type of technique used. Detection technology can be subdivided into four groups: mass spectrometry techniques, spectroscopic techniques, chromatography techniques, and other techniques. Multivariate statistical analysis of the data was performed by means of chemometrics methods. This paper outlines a series of procedures for wine classification and identification, and classified the analytical techniques and data processing methods used in recent years with listing their principles, advantages and disadvantages to help wine researchers choose appropriate methods to meet the challenge and ensure wine traceability and authenticity.
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Affiliation(s)
- Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | - Fan Zhang
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | | | - Qian Ge
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China.,Quality Standards and Testing Institute of Agricultural Technology, Yinchuan, China
| | - Pingkang Xu
- Department of Plant and Soil Sciences, Mississippi State University, Mississippi, USA
| | - Qianwen Zhang
- Department of Chemistry, College of Science, Food Science and Technology Programme, National University of Singapore, Singapore
| | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A and F University, Yangling, China
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7
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Qian Y, Zhang L, Sun Y, Tang Y, Li D, Zhang H, Yuan S, Li J. Differentiation and classification of Chinese Luzhou-flavor liquors with different geographical origins based on fingerprint and chemometric analysis. J Food Sci 2021; 86:1861-1877. [PMID: 33822387 DOI: 10.1111/1750-3841.15692] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 02/19/2021] [Accepted: 02/22/2021] [Indexed: 11/29/2022]
Abstract
In order to differentiate and characterize Chinese Luzhou-flavor liquor according to geographical origins, the volatile flavor compounds were analyzed for forty commercial Luzhou-flavor liquor samples from Sichuan, Jiangsu, and Hubei provinces. A total of 113 volatile flavor compounds were quantified; among them, 29 flavor compounds were quantified according to the internal standard method. The differences in flavor composition among different brands of Luzhou-flavor liquor were compared. A data matrix of 64 (flavor components) × 40 (samples) was studied and interpreted using chemometric analysis. The research object could be naturally clustered according to geographical origin (brand) based on the hierarchical cluster analysis (HCA), principal component analysis (PCA) and multivariate analysis of variance (MANOVA) methods. A 100% of predication ability was obtained by the application of K-nearest neighbor model (KNN) for study sample classification. The results demonstrate that the abundance of volatile flavor components in liquors combined with appropriate multivariate statistical methods could be used for the division and traceability of liquors from different geographic origins. PRACTICAL APPLICATION: This study can provide the basis for the identification of liquor authenticity and the traceability of liquor.
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Affiliation(s)
- Yu Qian
- College of Chemical Engineering, Sichuan University of Science & Engineering, Zigong, 643000, China.,Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China.,College of Chemistry, Sichuan University, Chengdu, 610000, China
| | - Liang Zhang
- Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China
| | - Yue Sun
- Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China
| | | | - Dan Li
- Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China
| | | | - Siqi Yuan
- Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China.,College of Bioengineering, Sichuan University of Science & Engineering, Zigong, 643000, China
| | - Jinsong Li
- Luzhou Laojiao Group Co. Ltd, Luzhou, 646000, China
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8
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Viskić M, Bandić LM, Korenika AMJ, Jeromel A. NMR in the Service of Wine Differentiation. Foods 2021; 10:foods10010120. [PMID: 33429968 PMCID: PMC7827514 DOI: 10.3390/foods10010120] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 02/07/2023] Open
Abstract
NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components be described in complex mixtures such as wine in just one analysis. Analysis of wine metabolites is very often used to understand the impact of geographical origin or variety on wine quality. NMR is often used for tracing the geographical origin of wine. Research on NMR metabolic effects of geographical origin is of great importance as the high added value of wines results from compliance with state legislation on the protected denomination of origin (PDO) and protected geographical indication (PGI) for the administration of the appellation of wines. A review of NMR with emphasis on SNIF-NMR in the analysis of wine authenticity is given. SNIF-NMR remains a method of choice for the detection of wine chaptalization as it is the only approach which provides position-specific information on the origin of sugar in wine. However, the sample preparation step, which lacks major improvements since its conception, is strenuous and expensive, and suffers from drawbacks in terms of low sample throughput. Mainstream 1D and 2D NMR experiments provide a fast and affordable way to authenticate wine based on the geographical origin, vintage, and variety discrimination, and include a simple and non-destructive sample preparation step. With this approach, spectral data processing often represents a crucial step of the analysis. With properly performed NMR experiments good to excellent differentiation of wines from different vintages, regions, and varieties was achieved recently.
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Affiliation(s)
- Marko Viskić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia;
| | - Luna Maslov Bandić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia;
- Correspondence:
| | - Ana-Marija Jagatić Korenika
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia; (A.-M.J.K.); (A.J.)
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia; (A.-M.J.K.); (A.J.)
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9
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Electrochemical Sensors Coupled with Multivariate Statistical Analysis as Screening Tools for Wine Authentication Issues: A Review. CHEMOSENSORS 2020. [DOI: 10.3390/chemosensors8030059] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Consumers are increasingly interested in the characteristics of the products they consume, including aroma, taste, and appearance, and hence, scientific research was conducted in order to develop electronic senses devices that mimic the human senses. Thanks to the utilization of electroanalytical techniques that used various sensors modified with different electroactive materials coupled with pattern recognition methods, artificial senses such as electronic tongues (ETs) are widely applied in food analysis for quality and authenticity approaches. This paper summarizes the applications of electrochemical sensors (voltammetric, amperometric, and potentiometric) coupled with unsupervised and supervised pattern recognition methods (principal components analysis (PCA), linear discriminant analysis (LDA), partial least square (PLS) regression, artificial neural network (ANN)) for wine authenticity assessments including the discrimination of varietal and geographical origins, monitoring the ageing processes, vintage year discrimination, and detection of frauds and adulterations. Different wine electrochemical authentication methodologies covering the electrochemical techniques, electrodes types, functionalization sensitive materials and multivariate statistical analysis are emphasized and the main advantages and disadvantages of using the proposed methodologies for real applications were concluded.
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10
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Ciepielowski G, Pacholczyk-Sienicka B, Klajman K, Paneth P, Albrecht Ł. The influence of experimental parameters on quantitative deuterium measurements for ethyl alcohols of different origin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1812-1815. [PMID: 31821575 DOI: 10.1002/jsfa.10191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 11/26/2019] [Accepted: 12/06/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Quantitative determination with site-specific natural isotope fractionation nuclear magnetic resonance (SNIF-NMR) has been exploited widely in detecting adulteration and for the classification of natural products by their geographical origin. RESULTS We compared isotopic parameters such as deuterium / hydrogen (D/H) site specific ratios and the R parameter for alcoholic beverages, obtained using (i) a 500 MHz spectrometer equipped with a dedicated probe for isotopic measurements, and (ii) a 700 MHz spectrometer equipped with a standard probe. The factors affecting the accuracy and precision of quantitative NMR with the second instrument have been explored. CONCLUSIONS It has been demonstrated that, in laboratories with a spectrometer that is not equipped with a specific deuterium probe, the selection of the appropriate experimental parameters enables measurements with a similar precision and accuracy as in the case of the official method adopted by the International Organisation of Vine and Wine. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Grzegorz Ciepielowski
- Institute of Organic Chemistry, Faculty of Chemistry, Łódź University of Technology, Łódź, Lodz University of Technology, Lodz, Poland
- Product Authentication Laboratory, Bionanopark Ltd, Lodz, Poland
| | - Barbara Pacholczyk-Sienicka
- Institute of Organic Chemistry, Faculty of Chemistry, Łódź University of Technology, Łódź, Lodz University of Technology, Lodz, Poland
| | - Kamila Klajman
- Institute of Applied Radiation Chemistry, Łódź University of Technology, Łódź, Lodz University of Technology, Lodz, Poland
- Product Authentication Laboratory, Bionanopark Ltd, Lodz, Poland
| | - Piotr Paneth
- Institute of Applied Radiation Chemistry, Łódź University of Technology, Łódź, Lodz University of Technology, Lodz, Poland
| | - Łukasz Albrecht
- Institute of Organic Chemistry, Faculty of Chemistry, Łódź University of Technology, Łódź, Lodz University of Technology, Lodz, Poland
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11
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Authenticity and traceability in beverages. Food Chem 2019; 277:12-24. [DOI: 10.1016/j.foodchem.2018.10.091] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 10/04/2018] [Accepted: 10/18/2018] [Indexed: 01/17/2023]
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12
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Herbert-Pucheta J, Mejía-Fonseca I, Zepeda-Vallejo L, Milmo-Brittingham D, Maya G. The “Wine-T1” NMR experiment for novel wine-metabolome fingerprinting with nuclear-spin relaxation. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191202029] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In agreement with the draft resolution OENO-SCMA 17-618 at step 5 “Quantitation of glucose, malic acid, acetic acid, fumaric acid, shikimic acid and sorbic acid in wine using proton nuclear magnetic resonance spectroscopy (1H NMR)” said technique has been recently accepted within the OIV chair as a primary quantitative analytical technique for beverage analysis such as wine. However, poor chemical shift dispersion in 1H NMR spectra severely penalizes quantification within overlapped or crowded regions. To outflank said penalization and quantify metabolites in signal overcrowding situations, the novel “Wine-T1” experiment is proposed. The novel scheme comprises the addition of a second dimension, wherein the proton spin-lattice relaxation times (T1-{1H}) of each metabolite's spin-system is correlated to a chemical-shift dimension. The new experiment includes a water and ethanol signal pre-saturation module, prior to the T1 saturation-inversion recovery dimension in order to maximize signal-to-noise ratio of wine metabolome NMR spectra. “Wine-T1” pulse sequence can be adapted to all commercial spectrometers (Bruker, Varian/Agilent, Jeol) and with acquisition times in the order of minutes, it should be considered as a fast repetition method to produce a robust metabolome fingerprint that has not been described before, to the best of our knowledge.
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Ciepielowski G, Pacholczyk-Sienicka B, Frączek T, Klajman K, Paneth P, Albrecht Ł. Comparison of quantitative NMR and IRMS for the authentication of 'Polish Vodka'. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:263-268. [PMID: 29851101 DOI: 10.1002/jsfa.9168] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 05/14/2018] [Accepted: 05/28/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The production of 'Polish Vodka' is restricted by law to the ethyl alcohol of agricultural origins obtained from rye, wheat, barley, oat, triticale and potatoes grown on the territory of the Republic of Poland. The current labeling system should guarantee that the spirit is authentic and of good quality but not all producers are honest. Unfortunately, authentic 'Polish Vodka' is the most often counterfeited by the addition of cheaper and more accessible maize spirits. These illegal practices significantly reduce costs of the spirit production. Therefore, determination of the botanical origin of alcohol in Poland is highly relevant. RESULTS Quantitative 2 H nuclear magnetic resonance and isotope ratio mass spectrometry were used to investigate the authenticity of 30 samples of Polish spirits. Several isotopic parameters were used to determine the botanical origin of 10 unknown samples. Both approaches led to the same conclusions regarding the percentage of maize-derived ethanol addition. CONCLUSIONS Applied techniques are a valuable tool in the fight against counterfeiting of products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Grzegorz Ciepielowski
- Faculty of Chemistry, Institute of Organic Chemistry, Lodz University of Technology, Lodz, Poland
| | | | - Tomasz Frączek
- Faculty of Chemistry, Institute of Applied Radiation Chemistry, Lodz University of Technology, Lodz, Poland
| | - Kamila Klajman
- Faculty of Chemistry, Institute of Applied Radiation Chemistry, Lodz University of Technology, Lodz, Poland
| | - Piotr Paneth
- Faculty of Chemistry, Institute of Applied Radiation Chemistry, Lodz University of Technology, Lodz, Poland
| | - Łukasz Albrecht
- Faculty of Chemistry, Institute of Organic Chemistry, Lodz University of Technology, Lodz, Poland
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14
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Hatzakis E. Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review. Compr Rev Food Sci Food Saf 2018; 18:189-220. [PMID: 33337022 DOI: 10.1111/1541-4337.12408] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/28/2018] [Accepted: 10/18/2018] [Indexed: 12/15/2022]
Abstract
Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.
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Affiliation(s)
- Emmanuel Hatzakis
- Dept. of Food Science and Technology, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A.,Foods for Health Discovery Theme, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A
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15
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Esteki M, Shahsavari Z, Simal-Gandara J. Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.031] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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16
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Fan S, Zhong Q, Gao H, Wang D, Li G, Huang Z. Elemental profile and oxygen isotope ratio (δ 18O) for verifying the geographical origin of Chinese wines. J Food Drug Anal 2018; 26:1033-1044. [PMID: 29976396 PMCID: PMC9303025 DOI: 10.1016/j.jfda.2017.12.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 12/13/2017] [Accepted: 12/18/2017] [Indexed: 11/17/2022] Open
Abstract
The elemental profile and oxygen isotope ratio (δ18O) of 188 wine samples collected from the Changji, Mile, and Changli regions in China were analyzed by inductively coupled plasma mass spectrometry (ICP-MS), inductively coupled plasma optical emission spectroscopy (ICP-OES) and isotope ratio mass spectrometry (IRMS), respectively. By combining the data of δ18O and the concentration data of 52 elements, the analysis of variance (ANOVA) technique was firstly applied to obtain the important descriptors for the discrimination of the three geographical origins. Ca, Al, Mg, B, Fe, K, Rb, Mn, Na, P, Co, Ga, As, Sr, and δ18O were identified as the key explanatory factors. In the second step, the key elements were employed as input variables for the subsequent partial least squares discrimination analysis (PLS-DA) and support vector machine (SVM) analyses. Then, cross validation and random data splitting (training set: test set = 70:30, %) were performed to avoid the over-fitting problem. The average correct classification rates of the PLS-DA and SVM models for the training set were both 98%, while for the test set, these values were 95%, 97%, respectively. Thus, it was suggested that the combination of oxygen isotope ratio (δ18O) and elemental profile with multi-step multivariate analysis is a promising approach for the verification of the considered three geographical origins of Chinese wines.
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Affiliation(s)
- Shuangxi Fan
- School of Chemical and Environmental Engineering, China University of Mining and Technology (Beijing), Ding No. 11, Xueyuan road, Haidian District, Beijing, 100083,
China
- China National Institute of Food and Fermentation Industries, Building 6, No. 24 Jiuxianqiao middle road, Chaoyang District, Beijing, 100015,
China
| | - Qiding Zhong
- China National Institute of Food and Fermentation Industries, Building 6, No. 24 Jiuxianqiao middle road, Chaoyang District, Beijing, 100015,
China
- Corresponding author. E-mail address: (Q. Zhong)
| | - Hongbo Gao
- China National Institute of Food and Fermentation Industries, Building 6, No. 24 Jiuxianqiao middle road, Chaoyang District, Beijing, 100015,
China
| | - Daobing Wang
- China National Institute of Food and Fermentation Industries, Building 6, No. 24 Jiuxianqiao middle road, Chaoyang District, Beijing, 100015,
China
| | - Guohui Li
- China National Institute of Food and Fermentation Industries, Building 6, No. 24 Jiuxianqiao middle road, Chaoyang District, Beijing, 100015,
China
| | - Zhanbin Huang
- School of Chemical and Environmental Engineering, China University of Mining and Technology (Beijing), Ding No. 11, Xueyuan road, Haidian District, Beijing, 100083,
China
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17
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Jézéquel T, Joubert V, Giraudeau P, Remaud GS, Akoka S. The new face of isotopic NMR at natural abundance. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2017; 55:77-90. [PMID: 27921330 DOI: 10.1002/mrc.4548] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 10/28/2016] [Accepted: 11/02/2016] [Indexed: 05/26/2023]
Abstract
The most widely used method for isotope analysis at natural abundance is isotope ratio monitoring by Mass Spectrometry (irm-MS) which provides bulk isotopic composition in 2 H, 13 C, 15 N, 18 O or 34 S. However, in the 1980s, the direct access to Site-specific Natural Isotope Fractionation by Nuclear Magnetic Resonance (SNIF-NMRTM ) was immediately recognized as a powerful technique to authenticate the origin of natural or synthetic products. The initial - and still most popular - application consisted in detecting the chaptalization of wines by irm-2 H NMR. The approach has been extended to a wide range of methodologies over the last decade, paving the way to a wide range of applications, not only in the field of authentication but also to study metabolism. In particular, the emerging irm-13 C NMR approach delivers direct access to position-specific 13 C isotope content at natural abundance. After highlighting the application scope of irm-NMR (2 H and 13 C), this article describes the major improvements which made possible to reach the required accuracy of 1‰ (0.1%) in irm-13 C NMR. The last part of the manuscript summarizes the different steps to perform isotope analysis as a function of the sample properties (concentration, peak overlap) and the kind of targeted isotopic information (authentication, affiliation). Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Tangi Jézéquel
- Université de Nantes, CNRS, CEISAM UMR 6230, Nantes, France
| | | | - Patrick Giraudeau
- Université de Nantes, CNRS, CEISAM UMR 6230, Nantes, France
- Institut Universitaire de France, Paris, France
| | | | - Serge Akoka
- Université de Nantes, CNRS, CEISAM UMR 6230, Nantes, France
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Remaud GS, Akoka S. A review of flavors authentication by position-specific isotope analysis by nuclear magnetic resonance spectrometry: the example of vanillin. FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3366] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Gérald S. Remaud
- Université de Nantes; CNRS Chimie et Interdisciplinarité: Synthèse, Analyse et Modélisation (CEISAM); UMR 6230, 2 rue de la Houssinière, BP 92208 F-44322 Nantes cedex 3 France
| | - Serge Akoka
- Université de Nantes; CNRS Chimie et Interdisciplinarité: Synthèse, Analyse et Modélisation (CEISAM); UMR 6230, 2 rue de la Houssinière, BP 92208 F-44322 Nantes cedex 3 France
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Affiliation(s)
- Xin-An Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
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