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Coast and year effect on H, O and C stable isotope ratios of Tyrrhenian and Adriatic italian olive oils
Author(s) -
Bontempo L.,
Camin F.,
Larcher R.,
Nicolini G.,
Perini M.,
Rossmann A.
Publication year - 2009
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.3968
Subject(s) - olive oil , stable isotope ratio , chemistry , oceanography , geology , physics , food science , quantum mechanics
The paper discusses the 2 H/ 1 H, 18 O/ 16 O and 13 C/ 12 C ratios of 196 authentic Italian extra‐virgin olive oils produced in 3 years on the Tyrrhenian and Adriatic coasts. The 2 H/ 1 H and 18 O/ 16 O ratios were linearly and positively correlated. The year of production influenced mainly 18 O/ 16 O in relation to the amount of rainfall and the atmospheric humidity in the period of oil accumulation in the olives. The 2 H/ 1 H ratio significantly distinguished the olive oils produced on the Adriatic coast from those on the Tyrrhenian coast in each year. This coast effect is a consequence of the different sources and isotopic compositions of the rainfall and the different climatic conditions on the two coasts. The paper contributes towards understanding the influence of climatic factors on isotopic variability and towards improving the traceability of the geographical origin of olive oils, using 2 H/ 1 H as a more innovative parameter. Copyright © 2009 John Wiley & Sons, Ltd.