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δ 34 S for tracing the origin of cheese and detecting its authenticity
Author(s) -
Pianezze Silvia,
Bontempo Luana,
Perini Matteo,
To Agostino,
Ziller Luca,
Franceschi Pietro,
Camin Federica
Publication year - 2020
Publication title -
journal of mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 1076-5174
DOI - 10.1002/jms.4451
Subject(s) - chemistry , casein , food science , sulfur , organic chemistry
Casein δ 34 S of 725 samples of cheese from all over the world were measured using IRMS. δ 34 S alone made it possible to establish characteristic ranges of values for two types of Italian cheese (Grana Padano PDO and Parmigiano Reggiano PDO) and for the different regions and provinces of both the Grana Padano PDO and the Parmigiano Reggiano PDO zones. Moreover, δ 34 S of PDO Italian samples were compared to both Italian (not PDO) and foreign competitive cheese samples. In all the cases, sulfur isotopic ratio analysis was a powerful tool to fix characteristic ranges of values for cheeses coming from different countries and to improve the information given by other isotopic parameters.