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 reviews recent applications of CSIA to authenticate the origin of different foods. 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. 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.
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