Food authenticity studies via multi-elemental and isotopic pattern using inductively coupled plasma mass spectrometry

Full text: The aim of our study has been the development of an analytical method based on Sr isotope and elemental fingerprint analysis for discriminating food samples from different geographical origin. Several types of foods were involved in the investigation representing different stages of food processing such as pulverized spicy paprika (sparsely processed food product) and wine samples (processed product). Independent inorganic mass spectrometric techniques like ICP-SFMS, ICP-CCMS, and MC-ICPMS were used for method validation and investigation of the geographical origin. The advantage and limitations of the developed methods are discussed critically. (author)