Service de la Consommation et des Affaires Veterinaires SCAV

Sion, Switzerland

Service de la Consommation et des Affaires Veterinaires SCAV

Sion, Switzerland

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Rossier J.S.,Service de la Consommation et des Affaires Veterinaires SCAV | Maury V.,Service de la Consommation et des Affaires Veterinaires SCAV | De Voogd B.,Service de la Consommation et des Affaires Veterinaires SCAV | Pfammatter E.,Service de la Consommation et des Affaires Veterinaires SCAV
Chimia | Year: 2014

Here we present the use of isotope ratio mass spectrometry (IRMS) for the detection of mislabelling of food produced in Switzerland. The system is based on the analysis of the oxygen isotope distribution in water (δ18O). Depending on the location on the earth, lake or groundwater has a specific isotopic distribution, which can serve as a fingerprint in order to verify whether a product has grown by means of the corresponding water. This report presents specifically the IRMS technique and the results obtained in the origin detection of fish grown in selected Swiss lakes as well as asparagus grown in Valais ground. Strengths and limitations of the method are presented for both cited products; on one hand, the technique is relatively universal for any product which contains significant water but on the other hand, it necessitates a rather heavy workload to build up a database of water δ18O values of products of different origins. This analytical tool is part of the concept of combating fraud currently in use in Switzerland. © Schweizerische Chemische Gesellschaft.


Rossier J.S.,Service de la Consommation et des Affaires Veterinaires SCAV | Maury V.,Service de la Consommation et des Affaires Veterinaires SCAV | Pfammatter E.,Service de la Consommation et des Affaires Veterinaires SCAV
Chimia | Year: 2016

This communication gives an overview of selected isotope analyses applied to food authenticity assessment. Different isotope ratio detection technologies such as isotope ratio mass spectrometry (IRMS) and cavity ring down spectroscopy (CRDS) are briefly described. It will be explained how δ18O of water contained in fruits and vegetables can be used to assess their country of production. It will be explained why asparagus grown in Valais, in the centre of the Alps carries much less heavy water than asparagus grown closer to the sea coast. On the other hand, the use of δ13C can reveal whether a product is natural or adulterated. Applications including honey or sparkling wine adulteration detection will be briefly presented. © Swiss Chemical Society.


Rossier J.S.,Service de la consommation et des affaires veterinaires SCAV | Maury V.,Service de la consommation et des affaires veterinaires SCAV | Gaillard L.,Service de la consommation et des affaires veterinaires SCAV | Pfammatter E.,Service de la consommation et des affaires veterinaires SCAV
Chimia | Year: 2016

The production of a sparkling wine can be performed with different methods taking from a few weeks to several years, which often justifies a difference in added value for the consumer. This paper presents the use of isotope ratio δ13C measurements combined with physico-chemical analyses for the determination of mislabelling of sparkling wines produced by 'ancestral', 'traditional', 'closed tank' or 'gasification' methods. This work shows that the isotope composition of CO2 compared with that of the corresponding dried residue of wine (DRW) can assess whether carbonate CO2 in a sparkling wine originates from alcohol fermentation or from artificial gas addition. Isotopic ratios expressed as δ13CCO2 and δ13CDRW measurements have been obtained for each wine by gasbench isotopic ratio mass spectroscopy and cavity ring down infrared spectroscopy, respectively. When the difference between δ13CCO2 and δ13CDRW is negative, the presence of artificial CO2 can be undoubtedly inferred, which would exclude the production methods 'ancestral' or 'traditional' for instance. Other parameters such as alcohol content, sugar and acid distributions are also important to complete the analytical panel to aid fraud tracking. © Swiss Chemical Society.

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