Determination of Authenticity of Sake by Carbon Isotope Ratio Analysis-Reference-Cited by-同舟云学术

Determination of Authenticity of Sake by Carbon Isotope Ratio Analysis

Published:1983-11-01 Issue:6 Volume:66 Page:1405-1408
ISSN:0004-5756
Container-title:Journal of AOAC INTERNATIONAL
language:en
Short-container-title:

Author:

Martin Glenn E¹,Burggraff James M¹,Alfonso Felipe C¹,Figert Donald M¹

Affiliation:

1. US. Department of the Treasury, Bureau of Alcohol, Tobacco and Firearms, 1401 Research Blvd, Rockville,MD 20850

Abstract

Abstract Sake samples are fractionally distilled so that the resultant ethanol concentration of the distillate is approximately 95%. Determination of 14C by liquid scintillation counting on the ethanol fraction differentiates alcohol produced by fermentation from synthetic ethanol produced from fossil fuel sources. 13C/12C stable isotope ratio analysis (SIRA) is capable of detecting alcohol from a cane or corn source in sake samples. This analysis also shows the addition of corn or cane sugar before or after fermentation of the sake.

Publisher

Oxford University Press (OUP)

Subject

General Chemistry

Link

http://academic.oup.com/jaoac/article-pdf/66/6/1405/32512035/jaoac1405.pdf

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation Studied by Nuclear Magnetic Resonance (SNIF-NMR);Modern Techniques for Food Authentication;2018

2. Estimation of Geographical Origin of Sake by Oxygen Stable Isotope Analysis;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2015

3. Speculation on the ratio of materials derived from C₄ plants in Sake and Shochu;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2011