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Authentication analysis of caffeine-containing foods via elemental analysis combustion/pyrolysis isotope ratio mass spectrometry (EA-C/P-IRMS)

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Abstract.

The δ13CVPDB and δ18OVSMOW values of caffeine isolated from commercial caffeine-containing foods were determined by isotope ratio mass spectrometry (IRMS) using elemental analysis (EA) in the 'combustion' (C) and 'pyrolysis' (P) modes (EA-C/P-IRMS), respectively. In total, 69 samples (32 guarana products, 20 teas, 12 coffee products, and 5 maté teas) were analyzed together with three references of synthetic caffeine. Validation was done by excluding isotope discrimination in the course of sample preparation and determining linear dynamic ranges for EA-P-IRMS measurements. In total, five samples (one caffeine-containing soft drink and four guarana products) under study contained synthetic caffeine.

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Acknowledgements.

The authors thank the SAM GmbH, Mannheim, and the Fonds der Chemischen Industrie, Frankfurt, for supporting this work. Illycafé SpA, Trieste (Italy) is thanked for kindly providing green coffee samples. E.M. Rumpel's skilful technical assistance is gratefully acknowledged.

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  1. Lehrstuhl für Lebensmittelchemie, Universität Würzburg, Am Hubland, 97074 , Würzburg, Germany

    Elke Richling, Corinna Höhn, Bernhard Weckerle, Frank Heckel & Peter Schreier

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  1. Elke Richling
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  2. Corinna Höhn
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  3. Bernhard Weckerle
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  4. Frank Heckel
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  5. Peter Schreier
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Correspondence to Peter Schreier.

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Richling, E., Höhn, C., Weckerle, B. et al. Authentication analysis of caffeine-containing foods via elemental analysis combustion/pyrolysis isotope ratio mass spectrometry (EA-C/P-IRMS). Eur Food Res Technol 216, 544–548 (2003). https://doi.org/10.1007/s00217-003-0677-4

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  • DOI: https://doi.org/10.1007/s00217-003-0677-4

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