Cover -- Half title -- Title -- Copyright -- Foreword -- Preface -- Acknowledgements -- Contents -- Chapter1. Isotope Ratio Measurements for Food Forensics -- 1.1 Introduction -- 1.1.1 A bit of introduction -- 1.1.2 A bit of history -- 1.1.3 A bit of theory -- 1.2 Reporting and reference materials -- 1.2.1 Reporting isotopic composition -- 1.2.2 Traceability -- 1.2.3 VSMOW -- 1.2.4 VPDB -- 1.2.5 N2AIR -- 1.2.6 VCDT -- 1.2.7 Practical reference materials -- 1.3 Isotope ratio measurements -- 1.3.1 Data normalization -- 1.3.2 Hydrogen measurements -- 1.3.3 Oxygen measurements -- 1.3.4 Carbon measurements -- 1.3.5 Nitrogen and sulfur measurements -- 1.4 Good practice -- 1.4.1 Good practice in practice -- 1.4.2 On-board (hidden) corrections -- 1.4.3 Optional corrections -- 1.4.4 Blank correction -- 1.4.5 Size correction -- 1.4.6 Drift correction -- 1.4.7 Memory correction -- 1.4.8 Summing up -- 1.5 Nomenclature -- Chapter2. Sampling, Sample Preparation and Analysis -- 2.1 Introduction -- 2.2 Sampling -- 2.2.1 Why do we sample -- 2.2.2 How and what do we sample -- 2.2.3 How big a sample -- 2.3 Practical sampling and sample preparation -- 2.3.1 Sampling scallops-a practical example -- 2.3.2 Sample preparation-a practical example -- 2.4 Preparing samples for stable isotope ratio analysis -- 2.4.1 Preparing samples for d2H measurements -- 2.4.2 Preparing samples for elemental analysis -- 2.4.3 Preparing samples for isotope ratio analysis of -- 2.5 Isotope ratio analysis-bio-elements (H, C, N, O, and S -- 2.5.1 The Elemental Analyzer (EA -- 2.5.2 The Thermal Conversion EA (TC/EA -- 2.5.3 Elementary good practice -- 2.5.4 Isotope Ratio Mass Spectrometry (IRMS -- 2.5.5 Isotope Ratio Infrared Spectroscopy (IRIS -- 2.6 Radiogenic elements (Sr and Pb -- 2.6.1 Multi-collector ICP-MS (MC-ICP-MS.

Chapter3 Interpreting stable isotope ratios in plants and plant-based foods -- 3.1 Introduction -- 3.2 Our foods come from plants with different photosynthetic pathways -- 3.3 Photosynthetic pathway differences result in differences inplant carbon isotope ratios -- 3.4 Genetic variations can lead to differences in carbon isotoperatios -- 3.5 Drought histories are recorded by enrichment of carbonisotopes of C3 plants -- 3.6 Shade and indoor growth are recorded depletions in carbonisotopes of plants -- 3.7 Different tissues can exhibit different 13C contents -- 3.8 The soil and atmospheric water environment is recorded asvariations in hydrogen and oxygen isotopes in plants -- 3.9 Soil nitrogen sources are recorded in plant nitrogen isotopes -- 3.10 Fertilizer nitrogen isotope ratios -- 3.11 Sulfur isotopes in plants -- 3.12 Strontium isotopes in plants -- 3.13 Conclusions -- Chapter4. Introduction to stable isotopes in food webs -- 4.1 Introduction -- 4.2 A brief history of isotopes in foodweb ecology -- 4.3 Key considerations in studying food webs with isotopes -- 4.4 The spatial template: Isoscapes -- 4.4.1 Isoscapes derived from gradients in plant physiology(C3/C4/CAM) -- 4.4.2 Isoscapes derived from gradients in plant N uptake(water stress, agriculture) -- 4.4.3 Isoscapes derived from sulfur biogeochemistry -- 4.4.4 Isoscapes derived from δ2H and δ18O in precipitation andsurface waters -- 4.4.5 Isoscapes derived from strontium isotopes (87Sr/86Sr) andother radiogenic elements -- 4.4.6 Marine isoscapes -- 4.5 Isotopic discrimination and physiological considerations -- 4.5.1 Elemental turnover -- 4.5.2 Isotopic discrimination -- 4.5.2.1 d13C -- 4.5.2.2 d15N -- 4.5.2.3 d34S -- 4.5.2.4 d2H -- 4.5.2.5 d18O -- 4.5.3 Factors affecting discrimination -- 4.5.3.1 Diet quality -- 4.5.3.2 Diet heterogeneity.

4.5.3.3 Physiological status -- 4.6 Hypothetical case studies -- 4.6.1 Marine case study -- 4.6.2 Terrestrial case study -- 4.7 Combining tools -- Chapter5. Data Analysis InterpretationForensic Applications and Examples -- 5.1 Introduction -- 5.2 Reporting of isotopic evidence in forensic casework -- 5.3 Common approaches for food isotope data analysis -- 5.3.1 Exploratory data analysis techniques -- 5.3.2 Discriminant function analysis -- 5.4 Likelihood-based data analysis approaches in food forensics -- 5.4.1 Discrete approach -- 5.4.2 Continuous approach -- 5.5 Conclusion -- Chapter6. Flesh Foods, or What can stable isotope analysis reveal about the meat you eat? -- 6.1 Introduction -- 6.2 Review of isotopic variation in flesh foods -- 6.2.1 A primer on strontium isotope variation -- 6.3 Flesh foods -- 6.3.1 Bovine foodstuffs -- 6.3.2 Ovine foodstuffs -- 6.3.3 Poultry -- 6.3.4 Porcine foodstuffs -- 6.3.5 Aquatic foodstuffs -- 6.4 Conclusion -- Chapter7. Fruits and vegetables -- 7.1 Introduction -- 7.2 Fruits, vegetables, and isotopes -- 7.3 Fruit juices -- 7.3.1 Detecting the adulteration of fruits juices -- 7.3.2 Chemical profiling of fruit juices -- 7.3.3 Detecting the addition of cane/corn sugars -- 7.3.4 Detecting the addition of beet sugars -- 7.3.5 A case study -- 7.3.6 Authentication of NFC juices -- 7.4 Determining countries or regions of origin -- 7.4.1 Fruit juice and whole fruit -- 7.4.2 Vegetables -- 7.5 Tea -- 7.6 Coffee -- Chapter8. Alcoholic Beverages I-Wine -- 8.1 Introduction -- 8.1.1 Everyone likes a drink -- 8.1.2 The sources of metallic elements in alcoholic beverages -- 8.1.3 The sources of isotope ratio variations in alcoholic beverages -- 8.1.4 Fractions and lines-isotopic variations in water -- 8.2 Sample preparation and analysis -- 8.3 Wine -- 8.3.1 The global market for wine.

8.3.2 Wine making (vinification -- 8.3.3 Wine authentication-In wine there is truth -- 8.3.4 Sparkling wines-bubbles or fizz -- Chapter9. Alcoholic Beverages II-Spirits, Beer, Sake and Cider -- 9.1 Spirit drinks -- 9.1.1 The market -- 9.1.2 Legislation -- 9.1.3 Distillation and maturation -- 9.1.4 Spirit authentication -- 9.1.5 Volatile Organic Compounds (VOCs)/congeners -- 9.1.6 Stable isotopes -- 9.2 Beer -- 9.2.1 Brewing -- 9.2.2 Beer authentication -- 9.3 Sake or Sak -- 9.3.1 Sake making -- 9.3.2 Sake authentication -- 9.4 Cider, Cyder or Cidr -- 9.4.1 Cider making -- 9.4.2 Cider authentication -- Chapter10. Stable isotope measurements and modeling to -- 10.1 Introduction -- 10.2 Current trends in food fraud and milk adulteration -- 10.3 Milk composition -- 10.4 Production and processing of milk -- 10.5 Milk isotopic fingerprint, a result of -- 10.6 Preparation of milk components for isotopic analysis -- 10.7 Application of stable isotope analysis to dairy products -- 10.7.1 Infant formula -- 10.7.2 Cheese -- 10.7.3 Other dairy products -- 10.8 Predictive modelling -- 10.9 A case study of deliberate contamination -- Chapter11. Edible Vegetable oils -- 11.1 Introduction -- 11.2 Methods -- 11.3 Applications of IRMS for detecting the authenticity -- 11.3.1 Olive oil -- 11.3.2 Sesame oil -- 11.3.3 Other edible vegetable oils -- 11.4 Conclusions -- Chapter12. Organic food authenticity -- 12.1 Introduction -- 12.2 Regulations -- 12.3 Discrimination between organic and conventional crops -- 12.4 Discrimination between organic and conventional products -- 12.4.1 Meats -- 12.4.2 Milk -- 12.4.3 Eggs -- 12.4.4 Fish -- 12.5 Conclusion -- Chapter13 Odds and Ends, or, All that's left to print -- 13.1 Introduction -- 13.2 Bottled water -- 13.3 Carbonated soft drinks -- 13.4 Caffeine -- 13.5 Vanilla/vanillin -- 13.6 Essential oils.

13.7 Sweeteners -- 13.7.1 Honey -- 13.7.2 Maple syrup -- 13.7.3 Other sweeteners -- 13.8 Eggs -- 13.9 Vinegar -- 13.10 Other food products -- 13.11 Isotope effects during food preparation -- 13.12 Conclusion -- Index.