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This paper reviews recently published Chinese research to highlight the recent advances of isotope ratio mass spectrometry (IRMS) as a regulatory and verification tool for Chinese food products.  It covers more than 100 IRMS research papers that use up to 5 light stable isotopes (3C/12C, 2H/1H, 15N/14N, 18O/16O, 34S/32S) as authenticity markers, combined with chemometric models. 

The range of food products include organic foods, honey, beverages, tea, animal products, fruits, oils, cereals, spices and condiments that are frequently unique to a specific region of China.

The authors conclude that - compared to other food authenticity and traceability techniques - IRMS has been successfully used to characterize, classify and identify many Chinese food products, reducing fraud and food safety problems and improving consumer trust and confidence.  

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