Applications of emerging stable isotopes and elemental markers for geographical and varietal recognition of Romanian and French honeys

Măgdaş, Dana Alina; Guyon, F.; Puşcaş, Romulus; Vigouroux, Audrey; Gaillard, Laetitia; Dehelean, Adriana; Feher, Ioana; Cristea, Gabriela

doi:10.1016/j.foodchem.2020.127599

Cited by 48 publications

(36 citation statements)

References 23 publications

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“…Compared to other matrices, such as vegetables, fruits, and honey [ 18 , 20 , 21 , 22 ], the differentiation of fruit distillates, with respect to various criteria, such as geographical or botanical origins, based on isotope and elemental content, is not straightforward. This is mainly due to the extensively technological processes in which these products undergo, affecting the original fingerprint of the raw materials (i.e., fruits), and inducing, especially in the case of the elemental profile, a producer signature.…”

Section: Discussionmentioning

confidence: 99%

“…This is because oxygen atoms from ethanol are also derived from the fermentation water [ 23 ], which is directly related to the geographical origin of the raw materials (i.e., fruits). K and Cu were also found as differentiation markers for the geographical origin of honey [ 22 ] and might be related to agricultural practice. In their review paper, Bai, Shen, and Huang [ 24 ] explained that the use of potassium (K) fertilizer for fruits (pear, apple, cherry, etc.)…”

Section: Discussionmentioning

confidence: 99%

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Authentication of Transylvanian Spirits Based on Isotope and Elemental Signatures in Conjunction with Statistical Methods

Măgdaş

Cristea

Pı̂rnău

et al. 2021

Foods

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The potential association between stable isotope ratios of light elements and mineral content, in conjunction with unsupervised and supervised statistical methods, for differentiation of spirits, with respect to some previously defined criteria, is reviewed in this work. Thus, based on linear discriminant analysis (LDA), it was possible to differentiate the geographical origin of distillates in a percentage of 96.2% for the initial validation, and the cross-validation step of the method returned 84.6% of correctly classified samples. An excellent separation was also obtained for the differentiation of spirits producers, 100% in initial classification, and 95.7% in cross-validation, respectively. For the varietal recognition, the best differentiation was achieved for apricot and pear distillates, a 100% discrimination being obtained in both classifications (initial and cross-validation). Good classification percentages were also obtained for plum and apple distillates, where models with 88.2% and 82.4% in initial and cross-validation, respectively, were achieved for plum differentiation. A similar value in the cross-validation procedure was reached for the apple spirits. The lowest classification percent was obtained for quince distillates (76.5% in initial classification followed by 70.4% in cross-validation). Our results have high practical importance, especially for trademark recognition, taking into account that fruit distillates are high-value commodities; therefore, the temptation of “fraud”, i.e., by passing regular distillates as branded ones, could occur.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Authentication of Transylvanian Spirits Based on Isotope and Elemental Signatures in Conjunction with Statistical Methods

Măgdaş

Cristea

Pı̂rnău

et al. 2021

Foods

Self Cite

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“…Linear discriminant analysis (LDA) is one of the most widely used statistical methods for classification purposes in the field of food analysis (Magdas et al, 2021). The wine samples from Argentina and Austria were subjected to Forward stepwise LDA, providing a mathematical model to classify and identify the particular fingerprints, regarding to the isotopic and multi-elemental profile, according to their origins.…”

Section: Verification Of Wine Originmentioning

confidence: 99%

Differentiation Between Argentine and Austrian Red and White Wines Based on Isotopic and Multi-Elemental Composition

Griboff

Horacek

Wunderlin

et al. 2021

Front. Sustain. Food Syst.

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In this work, the characterization of white and red wines from Austria and Argentina was carried out based on the isotopic and multi-elemental profile data. They were determined using vanguard techniques such as isotope ratio mass spectrometry and inductively coupled plasma mass spectrometry. In particular, Al, As, B, Ca, Co, Cu, Fe, K, Li, Mg, Mn, Na, Ni, Pb, Rb, Sr, V, Zn, δ18O, and δ13C were determined. The results show that the samples of wines from Argentina generally present higher concentrations of the elements analyzed compared to Austrian wines. δ18O values from wine water were characteristic of each country, while δ13C values from ethanol did not present any geographical distinction. Linear discriminant analysis using isotopes and elements allowed us to classify 100% of the wines according to the origin and additionally, 98.4% when separately investigating red and white wines. The elements Sr, Li, V, Pb, B, Mn, Co, Rb, As, Na, Mg, Zn, and δ18O were identified as sensitive indicators capable of differentiate wines according to their production origin. Furthermore, Sr, Li, Na, δ13C, δ18O, Ca, B, Fe, Mn, V, Mg, Co, and Zn contributed to the differentiation of wines according to origin and color. To our knowledge, it is the first work that involves the measurement of a wide range of elements and stable isotopes in white and red wines in Argentina, as well as in Austria. This research highlights the power of the application of stable isotopes and multi-element data in multivariate statistical analysis, in order to obtain an accurate differentiation of wines origin.

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“…Pawel ( Pawel, 2009 ) published a review on the determination of the metal content of honey using atomic absorption (AAS) and atomic emission (AES) spectrometry. Also inductively coupled plasma-mass spectrometry (ICP-MS) ( Magdas et al, 2021 , Squadrone et al, 2020 , Karabagias et al, 2019 , Batista et al, 2012 ) has been used to estimate the geographical origin of honey. As discussed in the literature ( Kropf, Stibilj, Jaćimović, Bertoncelj, Golob & Korošec, 2017 ), analyses of honey have associated problems.…”

Section: Introductionmentioning

confidence: 99%

Use of elemental profiles to verify geographical origin and botanical variety of Spanish honeys with a protected denomination of origin

et al. 2021

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Applications of emerging stable isotopes and elemental markers for geographical and varietal recognition of Romanian and French honeys

Cited by 48 publications

References 23 publications

Authentication of Transylvanian Spirits Based on Isotope and Elemental Signatures in Conjunction with Statistical Methods

Authentication of Transylvanian Spirits Based on Isotope and Elemental Signatures in Conjunction with Statistical Methods

Differentiation Between Argentine and Austrian Red and White Wines Based on Isotopic and Multi-Elemental Composition

Use of elemental profiles to verify geographical origin and botanical variety of Spanish honeys with a protected denomination of origin

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