TY - JOUR
T1 - Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins
AU - Pillonel, L.
AU - Badertscher, R.
AU - Froidevaux, P.
AU - Haberhauer, Georg
AU - Hölzl, S.
AU - Horn, Peter
AU - Jakob, A.
AU - Pfammatter, Unknown
AU - Piantini, U.
AU - Rossmann, Andreas
AU - Tabacchi, R.
AU - Bosset, J.O.
PY - 2003
Y1 - 2003
N2 - Twenty Emmental cheeses from six European regions (Allgäu (D), Bretagne (F), Finland, Savoie (F), Switzerland and Vorarlberg (A)) were analysed for stable isotope ratios such as 13C/I2C, 1SN/'4N, 11()/16() , D/H and 87Sr/s6Sr, as well as major (Ca, Mg, Na, K), trace (Cu, Mn, Mo, I) and radioactive elements (9°Sr, z34U, 238 U). The discriminating potential of these parameters was evaluated using difference tests of mean values and principal component analysis (PCA). "Finland", "Bretagne" and "Savoie" cheeses were well separated using S 13C-, S "N-, SZ H- and Ss7Sr-values. Concentrations of molybdenum and sodium allowed the groups "Switzerland", "Vorarlberg" and "Allgäu" to be separated. 9°Sr activity was highly correlated with the altitude of the production zone. Using this parameter, "Finland" and "Bretagne" were separated from "Vorarlberg" cheese. The results of the current screening test will help selecting the best tracers of origin for the remainder of the project.
AB - Twenty Emmental cheeses from six European regions (Allgäu (D), Bretagne (F), Finland, Savoie (F), Switzerland and Vorarlberg (A)) were analysed for stable isotope ratios such as 13C/I2C, 1SN/'4N, 11()/16() , D/H and 87Sr/s6Sr, as well as major (Ca, Mg, Na, K), trace (Cu, Mn, Mo, I) and radioactive elements (9°Sr, z34U, 238 U). The discriminating potential of these parameters was evaluated using difference tests of mean values and principal component analysis (PCA). "Finland", "Bretagne" and "Savoie" cheeses were well separated using S 13C-, S "N-, SZ H- and Ss7Sr-values. Concentrations of molybdenum and sodium allowed the groups "Switzerland", "Vorarlberg" and "Allgäu" to be separated. 9°Sr activity was highly correlated with the altitude of the production zone. Using this parameter, "Finland" and "Bretagne" were separated from "Vorarlberg" cheese. The results of the current screening test will help selecting the best tracers of origin for the remainder of the project.
KW - authenticity
KW - geographic traceability
KW - Emmental cheese
KW - stable isotope ratio
KW - trace element
KW - radioactivity
KW - authenticity
KW - geographic traceability
KW - Emmental cheese
KW - stable isotope ratio
KW - trace element
KW - radioactivity
M3 - Article
SN - 0023-6438
SP - 615
EP - 623
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -