Determination of organic milk authenticity using carbon and nitrogen natural isotopes

Effects of milk type, production month, and brand on fatty acid composition: A case study in Korea

“…Three popular organic and conventional milk brands were chosen on the basis of our prior report on the determination of organic milk authenticity from carbon and nitrogen isotope ratios (Chung, Park, Yoon, Yang, & Kim, 2014). The organic and conventional milks of each brand were purchased monthly from 2 to 3 local markets (near Konkuk University) in Seoul, Korea over three months (May-July 2014).…”

Effect of baking and fermentation on the stable carbon and nitrogen isotope ratios of grain‐based food

“…As seen in our results on beet sugar vs cane sugar cookies, the type of sugar used can alter the δ 13 C value of prepared foods. In the United States, food companies and sugar distributors are not required to differentiate the type of sugar used in products, and many distributors frequently switch sources depending on market prices . Thus, while representative values of most raw ingredients could be used to reasonably estimate the δ 13 C values of processed and prepared foods, animal‐ and sugar‐based ingredients may need to be individually analyzed if these ingredients make up a large percentage of the carbon and/or nitrogen pools.…”

Ginseng authenticity testing by measuring carbon, nitrogen, and sulfur stable isotope compositions that differ based on cultivation land and organic fertilizer type

“…To date, this method has been successfully applied to determine the authenticity of various agricultural products (i.e., geographical origin: rice, vegetables, olive oil, juice, honey, wine, nut, tea; whether it is of organic origin: beef, milk; others: discrimination of cow milk vs. buffalo milk) [11], [12], [13], [14], [15], [16], [17]. In a prior study [18], the H isotope composition in ginseng was used to discriminate the geographical origin effectively between Korea and China.…”