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The determination of the content of stable isotopes, 18O and 2H, respectively, in juice water facilitates the distinction between authentic juices and juices made from concentrates by redilution with tap water. At the same time, the detection of C4 cane or corn-derived sugar syrups in fruit juices which are produced from C3 fruit types is thus facilitated by the characteristic differences in 13C/12C, expressed as δ13C (‰) values due to photosynthetic CO2 assimilation via the C3−, C4−, and crassulacean acid metabolism pathways. In this study, the quantitative determination of water added to an authentic juice, on the basis of δ18O, and δ2H values, respectively, was successfully performed. Also, the δ18O, and δ2H of juice water and δ13C of the whole juice in 18 samples were also determined. The results obtained provided us with the possibility of distinguishing between authentic fruit juices and those obtained by redilution of concentrated fruit juices and the detection of C4 type added sugar.

The use of stable isotopes ratios for authentication of fruit juices