Potentials and caveats with oxygen and sulfur stable isotope analyses in authenticity and origin checks of food and food commodities

摘要

Analyses of stable isotope ratios are officially accepted methods in food authenticity and origin determination. They are routinely practiced by empirical comparison of the unknown samples' delta values with those of authentic material. However, as the isotope characteristics of food are influenced by many parameters, it is desirable to also study and use causal correlations of isotope fractionations for the interpretation of experimental data. Corresponding potentials and limits are outlined for oxygen and sulfur stable isotopes.