Liu, H., Nie, J., Liu, Y., Wadood, S. A., Rogers, K. M., Yuan, Y., & Gan, R.-Y. (2023). A review of recent compound-specific isotope analysis studies applied to food authentication. Food Chemistry, 415, 135791. https://doi.org/10.1016/j.foodchem.2023.135791
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.
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
This work was sponsored by National Natural Science Foundation of China (No. 680 32202169), Sichuan Science and Technology Program (2022JDJQ0063 and 2021JDRC0141), Special Fund of Discipline Construction for Traceability of Agricultural Product (2021-ZAAS), and Local Financial Funds of National Agricultural Science and Technology Center, Chengdu (NASC2020KR02 and NASC2021KR08)