title: Multi-isotopic signatures of organic and conventional Italian pasta along the production chain.
abstract: The variability of stable isotope ratios (δ(2) H, δ(13) C, δ(15) N, δ(18) O and δ(34) S) along the production chain of pasta (durum wheat, flour and pasta) produced by using both conventional and organic farming systems in four Italian regions in 2 years was investigated. The aim was to evaluate if and how the farming system and geographical origin affect stable isotope ratios determined along the production chain. Irrespective of the processing technology, 65% of the samples were correctly classified according to the farming system and 98% were correctly classified regarding the geographical region. When considering both farming system and geographical region simultaneously, 80% of the samples were correctly classified. The measured isotope parameters were thus primarily affected by the geographical origin. In conclusion, it is expected that the use of these parameters will allow the development of analytical control procedures that can be used to check the geographical origin of Italian organic and conventional pasta and its raw materials. Copyright © 2016 John Wiley & Sons, Ltd.
authors.affiliation: Food Quality and Nutrition Department, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all'Adige (TN), Italy.
authors.forename: L
authors.initials: L
authors.lastname: Bontempo
authors.affiliation: Food Quality and Nutrition Department, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all'Adige (TN), Italy.
authors.forename: F
authors.initials: F
authors.lastname: Camin
authors.affiliation: Food Quality and Nutrition Department, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all'Adige (TN), Italy.|Department of Food Science, University of Udine, Via Sondrio 2A, 33100, Udine, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Paolini
authors.affiliation: AIAB - Associazione Italiana per l'Agricoltura Biologica, largo D. Frisullo, 00185, Rome, Italy.
authors.forename: C
authors.initials: C
authors.lastname: Micheloni
authors.affiliation: Plant and Soil Science Section and Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Thorvaldsensvej 40, 1871, Frederiksberg C, Denmark.
authors.forename: K H
authors.initials: KH
authors.lastname: Laursen
mesh_terms: D000383:Agriculture; D002247:Carbon Isotopes / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D058870:Food, Organic / Q000032:analysis*; D005843:Geography; D007558:Italy; D010103:Oxygen Isotopes / Q000032:analysis*; D014908:Triticum / Q000737:chemistry*
chemical_list: D002247:Carbon Isotopes; D010103:Oxygen Isotopes
keywords: IRMS; durum wheat; geographical origin; organic food; stable isotopes