Determination of the Geographical Origin of Green Coffee by Principal Component Analysis of Carbon, Nitrogen and Boron Stable Isotope Ratios

Due to the ever increasing amount of attention paid to the "naturalness" of ingredients in food and beverages by both consumers and controlling authorities, the search for suitable methods for the characterization of origin is of primary importance. Within the European Community the wine production industry is often faced with the problem of orifin control of tartic acid. This has led to the decision that only L-tartaric acid extracted from grapes (natural) should be used. In order to implement these regulations, a screeening of different techniques has been carried out to assess the methodology that is best suited for revealing the origin of the tartaric acid. It has already been indicated in the scientific literature that Isotope Ratio Mass Spectrometry (IRMS) is an ideal technique for this type of identification. In this paper we present the results obtained for the measurement of the relative isotopic abundances of carbon-13 and oxygen-18 of natural and synthetic samples of L-tartaric acid also considering natural samples of different geographical origin and years of production.

SERRA Francesca;  GUILLOU Claude;  RENIERO Fabiano;  BALLARIN Luciano;  CANTAGALLO Maria;  WIESER Michael;  IYER Sundaram;  HEBERGER Karoly;  VANHAECKE Frank; 

2005-12-21

JOHN WILEY & SONS LTD

JRC31306

https://publications.jrc.ec.europa.eu/repository/handle/JRC31306,