Stable Isotope Fractionation in Fruit Juice Concentrates: Application to the Authentication of Grape and Orange Products
| Autor: | Yunianta, Ben-Li Zhang, Michèle Lees, Gerard J. Martin |
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| Rok vydání: | 1995 |
| Předmět: | |
| Zdroj: | Journal of Agricultural and Food Chemistry. 43:2411-2417 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | The thermokinetic fractionation coefficients of 2 H and 18 O in water of orange and grape juices were determined in experiments modeling the low-temperature evaporation processes carried out by agroindustries to concentrate fruit juices. These results can be used to refine the isotopic methods developed to control the adulteration of orange juices by sucrose and the concentration of musts to enrich wines. From the determination of the Brix value and the δ 2 H and δ 18 O isotope ratios of the remaining water of an orange concentrate, it is possible to infer the initial values of δ 2 H and δ 18 O in the pure juice. Knowledge of these parameters enables the detection level of sugar addition in the concentrate to be lowered. Conversely, by modeling the isotope fractionation processes that take place during must concentration, it is possible to use the δ 2 H and δ 18 O isotope ratios of wine water to improve the detection of wine enrichment by both sucrose addition and must concentration. |
| Databáze: | OpenAIRE |
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