Isotopic methods for the control of food products and beverages
Isotopic techniques have gained a growing interest in many fields of research. One field which benefits from this technical progress is the consumer protection and detection of frauds in food and beverages. The measurement of the various isotopic ratios of different fractions of a product help to characterize the botanical or synthetic origin of a molecule. To some extent a check in geographical origin is also possible. The methods can be used with respect to national and international regulations concerning the definition of products. For many products, indications about the naturalness of the ingredients (flavours and aromas) or about the addition of sugars or acids must clearly appear on the label. The isotopic techniques offer powerful methods for checking the trueness of the labelling and for the detection of many frauds in various food products and beverages.
Bibliographic Reference: Paper presented: Congresso Europeo, Venezia (IT), November 6-8, 1996
Availability: Available from (1) as Paper EN 40210 ORA
Record Number: 199710006 / Last updated on: 1997-02-03
Original language: en
Available languages: en