Details

Autor(en) / Beteiligte

• Liu, Hongyan
• Nie, Jing
• Liu, Yi
• Wadood, Syed Abdul
• Rogers, Karyne M.
• Yuan, Yuwei
• Gan, Ren-You

Titel

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

Ist Teil von

• Food chemistry, 2023-07, Vol.415, p.135791-135791, Article 135791

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2023

Quelle

MEDLINE

Beschreibungen/Notizen

• [Display omitted] •δ13C was applied on food adulteration, geographical and organic authentication.•The δ15N of amino acids and nitrate were effective on organic food authentication.•The δ2H and δ18O of specific compounds usually link with the local water.•CSIA could discriminate honey, beverage, essential oil and processed food effectively. 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.