13C/12C pattern of honey from Turkey and determination of adulteration in commercially available honey samples using EA-IRMS

Investigating the impact of botanical origin and harvesting period on carbon stable isotope ratio values (13C/12C) and different parameter analysis of Greek unifloral honeys: A chemometric approach for correct botanical discrimination

“…Present results are in very good agreement with those of Simsek et al . () who reported differences in δ 13 C values in a study carried out on thirty‐one Turkish honey samples of different botanical origins (flower, pine, chestnut). The reported δ 13 C values for pine honey samples (ranging from −23.30 ± 0.34 to −24.54 ± 0.36) are in very good agreement with those of the present study, while flower honeys analysed recorded higher δ 13 C values (ranging from −24.37 ± 0.36 to −26.30 ± 0.39) exhibiting a similar trend, compared to Greek thyme and orange blossom honeys of the present study.…”

Elemental and Isotopic Mass Spectrometry

“…The maple syrups were completely fermented with yeast, and the alcohol was distilled with a quantitative yield (>96%). Another work reports the investigation of commercial honey adulteration based on 13 C/ 12 C by EA-IRMS [243]. Conversely, the δ 13 C of ethanol becomes more negative when exogenous sugar derived from C3 plants (e.g., beet, wheat, rice) [239].…”

“…Discrimination between wild and farmed gilt-head sea bream (Sparus aurata) was achieved through δ 13 C and δ 15 N values. l Honey and similar products: Determination of the geographical origin of black locust, lime, and chestnut honey by δ 13 C and δ 15 N values [243,287]. δ 13 C gives a tool to distinguish between wild and farmed gilt-head sea bream and δ 15 N being more informative on the geographical origin of fish.…”

Authenticity and quality of animal origin food investigated by stable‐isotope ratio analysis

“…The percentage adulteration of a honey sample having artificial sweetener can be determined by SIR analysis. As bees mainly produce honey from C 3 plants, honey samples with added cane sugar or corn syrup would have a δ 13 C value that is less negative than the natural one …”