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This book covers the science of stable isotope measurement, sample preparation and testing of biological and geological elements. It also covers using isotopes for verification of origin and authenticity of plant based foods, fruits and vegetables, flesh foods, dairy products, vegetable oils, organic foods, alcoholic beverages, and some other miscellaneous foods. It brings the reader up to date with the latest developments in this area.

The contents and first couple of chapters can be found at: Food Forensics: Stable Isotopes as a Guide to Authenticity and Origin

Italian researchers have measured the H, C, N and O isotopic ratios of 190 samples of different soft fruits (strawberries, raspberries, blueberries, blackberries and whitecurrants, redcurrants and blackcurrants) produced in a northern Italian region and at two sites in Romania and Poland collected over three harvest years. The different soft fruits showed a typical range for one or more isotopic parameters that can be used to verify the authenticity of the fruit species declared on the label. The δ¹³C and δ¹⁵N of pulp and the δ¹⁸O of juice can be considered effective tools for identifying the different geographical origin of fruit. There was a significant effect of crop cover on juice δ¹⁸O, and fertilisation practices on pulp δ¹⁵N.

Read the abstract at: SIRA of soft fruit

This study examines the variations in isotopes and trace elements in relation to grape variety, environmental factors and provenance in order to address the wine authenticity in Cyprus. ICP-AES assessed the wines’ elemental content. SNIF-NMR and isotope ratio mass spectrometry methodologies determined in authentic and commercial wines the distribution of the naturally occurring stable isotopes of the deuterium/hydrogen (D/H) ratios and carbon (13/12C) in ethanol of wine and oxygen ratio (18/16O) in wine water. PCA (principle component analysis) highlighted the importance of grape variety and provenance, while supervised analysis pinpointed the vineyard effect and highlighted the contribution of the vintage year. These results can be incorporated to the EU Wine Isotopic Databank database providing both a guide and a tool for eventual candidatures for denomination of origin and support both Cypriot wine and winemakers. 

This paper reviews the use of SIRA of biological isotopes (H, C, O, N, S) in determining geographical origin for meat, poultry and dairy products, and production origin for seafood (wild or farmed). 

Read the full paper at : http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12219/full

A study has been completed to look at the ratio of stable isotopes of  δ¹⁸O, (D/H)_I, (D/H)_II, δ¹³C, δ¹⁵N and ⁸⁷Sr/⁸⁶Sr moving from the soil, through the cultivation of grapes and their preparation at different stages into wine.  The isotopic ratio of ⁸⁷Sr/⁸⁶Sr does not vary significantly from grape to wine, and δ¹⁵N has been proposed as further isotopic marker for the geographical characterisation of grape products.

The paper in Food Chemistry by Caterina Durante et al is in press, but the abstract can be read at http://www.sciencedirect.com/science/article/pii/S0308814616306318