Abstract：
:Until now, there has been a lack of analytical methods that can reliably verify the authenticity of organically grown plants and derived organic food products. In this study, stable isotope ratio analysis of hydrogen (H, δ2H), carbon (C, δ13C), nitrogen (N, δ15N), oxygen (O, δ18O) and sulfur (S, δ34S) was conducted along the tomato passata production process using organic and conventionally grown tomatoes from two Italian regions over two years. A gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) based method was developed and applied for analysis of C and N isotope ratios in amino acids derived from tomatoes. Of the bulk isotope ratios, δ15N was the most significant parameter for discriminating organic from conventional products. The classification power was improved significantly by compound-specific isotope analysis regardless of the production years and regions. We conclude that isotope analysis of amino acids is a novel analytical tool for complementing existing certification and control procedures in the organic tomato sector.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bontempo L,van Leeuwen KA,Paolini M,Holst Laursen K,Micheloni C,Prenzler PD,Ryan D,Camin Fdoi
10.1016/j.foodchem.2020.126426subject
Has Abstractpub_date
2020-07-15 00:00:00pages
126426eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30287-9journal_volume
318pub_type
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