Determination of CO2 origin (natural or industrial) in sparkling bottled waters by 13C/12C isotope ratio analysis

A new procedure for the determination of carbon dioxide (CO 2 ) 13 C/ 12 C isotope ratios, using direct injection into a GasBench/isotope ratio mass spectrometry (GasBench/IRMS) system, has been developed to improve isotopic methods devoted to the study of the authenticity of sparkling drinks. Thirty-nine commercial sparkling drink samples from various origins were analyzed. Values of d 13 C cava ranged from S20.30% to S23.63%, when C3 sugar addition was performed for a second alcoholic fermentation. Values of d 13 C water ranged from S5.59% to S6.87% in the case of naturally carbonated water or water fortified with gas from the spring, and d 13 C water ranged from S29.36% to S42.09% when industrial CO 2 was added. It has been demonstrated that the addition of C4 sugar to semi-sparkling wine (aguja) and industrial CO 2 addition to sparkling wine (cava) or water can be detected. The new procedure has advantages over existing methods in terms of analysis time and sample treatment. In addition, it is the first isotopic method developed that allows Carbon dioxide (CO 2 ) is used to give drinks a slightly acidic and more pleasant taste. 1 CO 2 gas bubbles, either naturally present or added, characterize several beverage products: water, wine, beer, soft drinks, etc. Nowadays, some aspects of CO 2 in beverages, such as purity and concentration, are regulated by European Union (EU) legislation. 2 The CO 2 responsible for effervescence in sparkling wines, which includes French Champagne, Italian Spumante and Spanish Cava, is produced in closed bottles during the second alcoholic fermentation or 'prise de mousse'. CO 2 is produced together with ethanol when yeast ferment sugars.In the last 20 years, stable isotope ratio measurements have been used to prevent fraud in the food products industry. 3 These methods are based on the measurements of the stable isotope ratios of the biologically important elements, 2 H/ 1 H, 13 C/ 12 C, 15 N/ 14 N, and 18 O/ 16 O, by isotope ratio mass spectrometry (IRMS).Carbon stable isotope methods are based on the fact that a molecule (e.g. sugars) exhibits varying 13 C isotope concentrations depending on the plant which has metabolized it and therefore its stable isotope ratio can provide information on its botanical origin. In C3 plants (Calvin cycle) 3-ribulose diphosphate is used to fix the CO 2 , and the 13 C/ 12 C abundance ratios, expressed as the d 13 C values, lie in the À23 to À28% range. 4 C4 plants (dicarboxylic acid route or Hatch-Slack pathway) use oxaloacetate as the CO 2 acceptor and have d 13 C values between À9 and À15%. 5 For several fermented products, CO 2 reflects the botanical origin of the sugars from which the gas originates. 6 Cane sugar is a C4 plant while the grapevine is a C3 plant. It is thus possible to distinguish by IRMS between the CO 2 produced from the fermentation of the sugar present in the grape must and that originating from added cane sugar. 7 Industrial CO 2 used in the food industry has a large range of d 13 C values (1 to À75%), depending on the pr...

Section: C4 Plants (Dicarboxylic Acid Route Ormentioning

confidence: 99%

Section: C4 Plants (Dicarboxylic Acid Route Ormentioning

confidence: 99%

Section: C4 Plants (Dicarboxylic Acid Route Ormentioning

confidence: 99%

Section: C4 Plants (Dicarboxylic Acid Route Ormentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

GasBench/isotope ratio mass spectrometry: a carbon isotope approach to detect exogenous CO₂ in sparkling drinks

Cabañero

San-Hipólito

Rupérez

2007

Chemical and isotopic compositions of bottled waters sold in Korea: chemical enrichment and isotopic fractionation by desalination

Kim

Ryu

Shin

et al. 2011

A total of 54 Korean bottled waters were investigated to characterize their origins and types using elemental and isotopic composition, as well as to identify elemental and isotopic changes in desalinated marine water that arise due to desalination. The different types of bottled water displayed a wide pH range (3.42 to 7.21). The elemental compositions of still and sparkling waters were quite similar, whereas desalinated marine water was clearly distinguished by its high concentrations of Ca, Mg, B, and Cl. In addition, desalinated marine water had much higher isotope ratios of oxygen and hydrogen (-0.5 and -2‰, respectively) than still and sparkling waters (-8.4 and -57‰). The elemental composition of desalinated marine water was adjusted through post-treatment procedures; in particular, boron was greatly enriched during desalination processes. The carbon isotope compositions of dissolved inorganic carbon (δ(13)C(DIC) values) varied widely according to the origins of the bottled waters (-25.6 to -13.6‰ for still water, -31.2 to -26.7‰ for sparkling water, and -24.1 to -6.3‰ for desalinated marine water). This indicates that carbon isotopes in dissolved inorganic carbon are significantly fractionated by desalination processes and re-modified through post-treatment procedures. The results suggest that combined elemental and stable isotopic tracers are useful for identifying the origin of bottled water, verifying elemental and isotopic modifications during desalination processes, and characterizing various water types of bottled waters.

Carbon isotopic characterization of cider CO₂ by isotope ratio mass spectrometry: a tool for quality and authenticity assessment

Cabañero

Rupérez

2012

A fast, accurate and simple method for cider adulteration detection was developed. The addition of exogenous CO(2) as well as C4 sugar addition prior to fermentation could be detected. The method showed advantages over existing methods in term of simplicity (no sample preparation and very long-term stability of the sample), speed (less than 10 min/sample) and precision ((r ≤0.32 and R ≤0.42).