87Sr/86Sr ratio as traceability marker for Modena's balsamic vinegars

Tracing the geographical origin of tobacco at two spatial scales by stable isotope and element analyses with chemometrics

“…In our study, 87/86 Sr values of tobacco from YNQJ (1.8 ± 0.1%) and YNWS (1.9 ± 0.7%) were more positive than findings from YNYX (1.0 ± 0.03%) and YNCX (0.9 ± 0.1%). This is likely due to the content of 87 Sr produced by the radioactive decay of 87 Rb in the bedrock of each area being different, resulting in 87/86 Sr having regional characteristics ( Durante et al, 2021 ).…”

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

“…Traditionally made Aceto Balsamico Tradizionale di Modena (ABTM) is a highly prized foodstuff, therefore mislabelling with the industrially product (Aceto Balsamico di Modena – ABM) is a prevalent food fraud. Durante et al 194 investigated the 87 Sr : 86 Sr ratios in ABTM and ABM, as well as in the ingredients used for industrial production, to assess whether a profile for monitoring could be established. They observed that the ABTM samples had very similar Sr ratios, due to the controlled conditions used for this production and this feature enabled to differentiate between ABM and ABTM samples.…”

Proposing Two Local Modeling Approaches for Discriminating PGI Sunite Lamb from Other Origins Using Stable Isotopes and Machine Learning

“…Sr is obtained from the decay of 87 Rb, and its stable isotope abundance is mainly affected by geological conditions and rock ages. Sr has good applications in plant-derived-food tracing [ 12 ], but it is limited in tracing the origin of animal food due to its low content in animal bodies [ 13 ].…”