1. 87Sr/86Sr ratio as traceability marker for Modena's balsamic vinegars
- Author
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Lorenzo Tassi, Lisa Lancellotti, Simona Sighinolfi, Andrea Marchetti, Daniela Manzini, Caterina Durante, and Maria Cecilia Rossi
- Subjects
0106 biological sciences ,Traceability ,Geographic traceability ,n( ,Aceto Balsamico Tradizionale di Modena PDO ,04 agricultural and veterinary sciences ,Aceto Balsamico di Modena PGI ,MC-ICP/MS ,87 ,Sr)/n( ,86 ,Sr) ratio ,Raw material ,040401 food science ,01 natural sciences ,Product (business) ,0404 agricultural biotechnology ,Isotopic ratio ,010608 biotechnology ,Food science ,Food Science ,Mathematics - Abstract
Geographical origin and authenticity of food are topics of interest for both consumers and producers. Among the different indicators used for traceability studies, n(87Sr)/n(86Sr) isotopic ratio has provided excellent results. In this study, the production chains of the balsamic vinegars of the Modena province, the Aceto Balsamico Tradizionale di Modena (ABTM) and the industrially made Aceto Balsamico di Modena (ABM) were investigated by using the n(87Sr)/n(86Sr) indicator. The geographical origin of the starting raw materials for the ABM production was investigated, as well as the variability of ABM samples of different production years, namely 2009, 2010, 2011 and 2014. The results show no significant variability among ABM samples of different production years and highlight the possibility to distinguish this product from the ABTM. Furthermore, the investigated indicator also confirms an objective link of the food with its starting raw material and the territory of origin of the grapes, assessing the discriminating power of n(87Sr)/n(86Sr) ratio for geographical traceability studies.
- Published
- 2021