Stable carbon isotope ratios in orange juice

Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans

“…While such an approach has proved an efficient means to classify the geographic and varietal origins of a wide variety of food products: olive oil (Longobardi et al, 2012), pistachios (Anderson & Smith, 2004), coffee (Rodrigues et al, 2009), tea (Pilgrim, Watling, & Grice, 2010) wine (Camin et al, 2013), orange juice (Doner & Bills, 1981;Rummel, Hoelzl, Horn, Rossmann, & Schlicht, 2010), vanilla (John & Jamin, 2004), to our knowledge there are no studies using stable isotopes to provide information about the geographic or varietal origin of fermented cocoa beans.…”

Identification of Age Anomalous Components of Food Commodities by Radiocarbon (14C) Analyses

“…All of the other samples exhibited δ 13 C values consistent with having all or most of their carbon derived from a C3 (Calvin cycle) plant. Citrus plants utilize only C3 metabolic pathways in their photosynthesis processes (Doner and Bills, 1981;McManus, 1996).…”

Forensic Stable Isotope Biogeochemistry

“…Further, Bricout et al (1974) showed that synthetic vanillin could be distinguished from natural vanilla using carbon isotopes, and Doner & White (1977) showed that most honeys have a narrow range of δ 13 C values, suggesting that C 3 plants are the predominant source of honey in the United States (Figure 2). Doner & White (1977), White & Doner (1978), and Doner & Bills (1981) further discussed using isotopes to detect the addition of C 4 sugars (sugarcane or high-fructose corn syrup) to honey or orange juice. By 1980 it was clear that stable isotopes could be used to detect some food adulteration, especially the addition of water and the admixture of sugars that use a different photosynthetic pathway than do those in the product being marketed (e.g., honey).…”