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Control of oenological products: discrimination between different botanical sources of L‐tartaric acid by isotope ratio mass spectrometry
Author(s) -
Moreno Rojas Jose Manuel,
Cosofret Sorin,
Reniero Fabiano,
Guillou Claude,
Serra Francesca
Publication year - 2007
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/rcm.3105
Subject(s) - tartaric acid , chemistry , wine , mass spectrometry , isotope ratio mass spectrometry , chromatography , food science , citric acid
Following previous studies on counterfeit of wines with synthetic ingredients, the possibility of frauds by natural external L‐tartaric acid has also been investigated. The aim of this research was to map the stable isotope ratios of L‐tartaric acid coming from botanical species containing large amounts of this compound: grape and tamarind. Samples of L‐tartaric acid were extracted from the pulp of tamarind fruits originating from several countries and from grape must. δ 13 C and δ 18 O were measured for all samples. Additional δ 2 H measurements were performed as a complementary analysis to help discrimination of the botanical origin. Different isotopic patterns were observed for the different botanical origins. The multivariate statistical analysis of the data shows clear discrimination among the different botanical and synthetic sources. This approach could be a complementary tool for the control of L‐tartaric acid used in oenology. Copyright © 2007 John Wiley & Sons, Ltd.