Bontempo L, Camin F, Larcher R, Nicolini G, Perini M, Rossmann A
Edmund Mach Foundation, IASMA Research Center, Agrifood Quality Department, via E. Mach, 38010 San Michele all'Adige (TN), Italy.
Rapid Commun Mass Spectrom. 2009 Apr;23(7):1043-8. doi: 10.1002/rcm.3968.
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.
该论文探讨了196种正宗意大利特级初榨橄榄油的（2）H/（1）H、（18）O/（16）O和（13）C/（12）C比率，这些橄榄油是在第勒尼安海和亚得里亚海沿岸3年生产的。（2）H/（1）H和（18）O/（16）O比率呈线性正相关。生产年份主要影响（18）O/（16）O，这与橄榄果实积累油脂期间的降雨量和大气湿度有关。每年，（2）H/（1）H比率都能显著区分亚得里亚海沿岸生产的橄榄油和第勒尼安海沿岸生产的橄榄油。这种海岸效应是降雨的不同来源和同位素组成以及两个海岸不同气候条件的结果。该论文有助于理解气候因素对同位素变异性的影响，并有助于利用（2）H/（1）H作为一个更具创新性的参数来提高橄榄油地理来源的可追溯性。
