IL A2. STABLE ISOTOPES IN FOOD ANALYSIS

N. Ogrinc

Department of Environmental Sciences
Jožef Stefan Institute, Jamova 39, SI-1000 Ljubljana, Slovenia

This presentation covers stable isotope technique used to characterize food products and to detect their possible adulteration. Emphasis is placed on the complementary use of SNIF-NMR (Site-specific Natural Isotopic Fractionation Nuclear Magnetic Resonance) and IRMS (Isotope Ratio Mass Spectrometry) in association with chemometric methods to test the authenticity of wine, fruit juices, honey and olive oils important food products in European Union.