Lancellotti Lisa, D'Eusanio Veronica, Morelli Lorenzo, Truzzi Eleonora, Marchetti Andrea, Tassi Lorenzo
Centro Interdipartimentale Grandi Strumenti (CIGS), University of Modena and Reggio Emilia, via G. Campi 213/A, 41125 Modena, Italy.
Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, via G. Campi, 103, 41125 Modena, Italy.
Curr Res Food Sci. 2024 Dec 9;10:100953. doi: 10.1016/j.crfs.2024.100953. eCollection 2025.
Stable isotope analysis has become a valuable tool for studying food chain processes and verifying the authenticity and geographical origin of typical products. The analysis is particularly important for those foods with geographical indications, such as Aceto Balsamico Tradizionale di Modena labelled with the protected designation of origin mark (ABTM PDO) and Aceto Balsamico di Modena with the protected geographical indication (ABM PGI). Understanding how the aging process affects the isotopic composition of specific compounds in ABTM is important for distinguishing between traditional and non-traditional products, as well as for verifying their authenticity. Previous studies have explored isotopic variations in balsamic vinegars, but challenges remain in fully understanding how aging influences isotopic ratios and fractionation phenomena particularly for individual compounds such as glucose, fructose, and acetic acid. This study investigated the impact of aging on the isotopic ratios in Italian balsamic vinegar, focusing on δO of water and δC of glucose, fructose, and acetic acid. Bulk variables such as water content, density, total acidity, refractive index, and glucose and fructose concentration were also evaluated. The findings revealed that δO values of water progressively increased with aging inside the casks' series for ABTM, allowing a clear differentiation between traditional and non-traditional balsamic vinegars. In contrast, the δC values of glucose, fructose, and acetic acid were also influenced by the conditions of production and origins of the starting raw materials. Further research is needed to better understand the effects of the individual factors that influence the δC values for enhancing the ability to authenticate and differentiate balsamic vinegar products.
稳定同位素分析已成为研究食物链过程以及验证特色产品的真实性和地理来源的重要工具。对于那些具有地理标志的食品，该分析尤为重要，比如标有受保护原产地标志（ABTM PDO）的摩德纳传统香醋以及带有受保护地理标志（ABM PGI）的摩德纳香醋。了解陈酿过程如何影响ABTM中特定化合物的同位素组成，对于区分传统产品和非传统产品以及验证其真实性至关重要。此前的研究已探讨了香醋中的同位素变化，但在全面理解陈酿如何影响同位素比率和分馏现象方面，尤其是对于葡萄糖、果糖和乙酸等单个化合物而言，仍存在挑战。本研究调查了陈酿对意大利香醋中同位素比率的影响，重点关注水的δO以及葡萄糖、果糖和乙酸的δC。还评估了诸如水分含量、密度、总酸度、折射率以及葡萄糖和果糖浓度等总体变量。研究结果表明，ABTM木桶系列中，随着陈酿时间的增加，水的δO值逐渐升高，这使得传统香醋和非传统香醋能够清晰区分。相比之下，葡萄糖、果糖和乙酸的δC值也受起始原材料的生产条件和来源的影响。需要进一步开展研究，以更好地理解影响δC值的各个因素的作用，从而提高鉴别和区分香醋产品的能力。
