Dear Listmembers,
Thanks to all those who responded to my request about isotopes in alcohols.
The responses are posted below. Thanks
Iain
____________________________________________________________
Hi Iain
We do a lot of work for the Australian Customs Department looking at
adulteration of alcohols using both carbon isotopes and congener profiles.
Most of the work that is done including our own is commercial-in-cofidence;
however, I would be pleased to give you some input on methodology if you
can give me an idea of what you hope to achieve. I have listed below some
references I found useful when we first started and also would be
interested to hear the results of your list enquiry.
Kind regards
Sue Golding
Bricout, J. and Menoret, Y., 1975. Leneur en isotopes stables du shum et
des principaux alcools de brouche. Ann. Technol. Agric., 24(2-4), pp.247-254.
Hogben, R. and Mular, M., 1976. Major congeners of Australian and imported
brandies and other spirits as indicators of authenticity. J. Sci. Food
Agric., 27, pp.1108-1114.
Simpkins, W.A. and Rigby, D., 1982. Detection of the illicit extension of
potable spirituous liquors using 13C/12C ratios. J. Sci. Food Agric., 33,
pp.898-903.
Simpkins, W.A., 1988. Detection of illicit spirits. in Linskens, H.F. and
Jackson, J.F. (eds), Modern Methods of Plant Analysis,Vol.6, pp.317-338,
Springer-Verlag, Berlin.
---------------------------------------------------------
Dr Sue Golding
Senior Lecturer in Economic Geology
Manager, Stable Isotope Geochemistry Laboratory
Department of Earth Sciences
The University of Queensland
Queensland 4072
Australia
ph: 61 7 33651159
fax: 61 7 33651277
internet: http://www.uq.edu.au/geochem/
____________________________________________________________
Most recent reference titled, "High accuracy isotope dilution analysis for
the determination of ethanol using gas chromatography-combustion-isotope
ratio mass spectrometry" found in Journal "Analyst, 2000, 125, 2189-2195.
Authors are Celine Briche, Helena Hernandez, Gavin O'Connor, Ken Webb and
Tim Catterick.
I have others but they are not as new as this one and you may have already
reviewed them.
Regards,
Kirby P. Hom
Laboratory Manager
Liquor Control Board of Ontario
Quality Assurance Laboratory
Internet e-mail: [log in to unmask]
____________________________________________________________
Dear Iain
I can give you some ball park figures on 13C and 2H for ethanol
and amyl alcohol.
If you need more detailed information, get in touch with Ian Begley
who has done most of the measurements I'm quoting:
Ian Begley <[log in to unmask]>
or Simon Kelly who is also doing this type of analysis:
Simon Kelly <[log in to unmask]>
.
Ethanol signatures from pure malt whisky range from -250 to -265
o/oo vs VSMOW and -25 to -26 o/oo vs PDB for delta2H and
delta13C, respectively. In Bourbon, you are looking at -225 o/oo
and -12 o/oo, respectively.
The 2H spread for amyl alcohol in pure malt whisky is pretty much
the same as found for ethanol. However, in Bourbon the d2H for
amyl alcohol and isobutanol are about -190 o/oo and -165 o/oo,
respectively.
Even in pure malts, the d2H signature of isobutanol is relatively
high, averaging around -200 o/oo. On the other hand, the d13C
signature of isobutanol in pure malts is more depleted, hovering
around the -30 o/oo mark.
Hope this helps as a first indicator.
Best regards,
Wolfram
***********************************
Dr. W. Meier-Augenstein, CChem MRSC
Senior Research Fellow
University of Dundee, School of Life Sciences,
OMS, Small's Wynd, DUNDEE DD1 4HN, United Kingdom
Tel.: +44-(0)1382-34/5124, /4574, /4968
Fax: +44-(0)1382-34/5514
e-mail: [log in to unmask]
URL1: http://www.dundee.ac.uk/biocentre/SLSBDIV6wma.htm
URL2: http://www.dundee.ac.uk/anatphys/wma/meieraug.htm
*******************************************************
____________________________________________________________
Dear Iain,
you can find a lot of d-values (d13C, (intramolecular) d2H, d18O) of
ethanol and many other aliphatic substances (e.g. hexenol, isobutanol)
including comprehensive remarks on biosynthesis and isotope
fractionation (including many literature citations) in: H.-L. Schmidt et
al. (1998): Stable isotope ratio analysis in quality control of
flavourings. In: E. Ziegler, H. Ziegler (eds.): Flavourings. Wiley-VCH,
Chichester, pp.539-594
At the bottom of this mail you can also find the results of a short
literature research about isotopes and alcohols (not sorted in any
fashion).
Is your interest in ethanol mainly because of authenticity check? What
is "recent" in your sense?
Best regards
Roland
********************************************************************************
Dr. Roland A. Werner
Max-Planck-Institut fuer Biogeochemie
Carl-Zeiss-Promenade 10, 07745 Jena, Germany
Postanschrift:
Postfach 10 01 64, 07701 Jena, Germany
Tel.: +49-3641-643719, -643825
Fax: +49-3641-643710
e-mail: [log in to unmask]
ADDITIONAL LITERATURE:
Fauhl C, Wittkowski R
Oenological influences on the D/H ratios of wine ethanol
J AGR FOOD CHEM 48: (9) 3979-3984 SEP 2000
Zhang BL, Buddrus S, Martin ML
Site-specific hydrogen isotope fractionation in the biosynthesis of
glycerol
BIOORG CHEM 28: (1) 1-15 FEB 2000
Zyakun AM, Zakharchenko VN, Kudryavtseva AI, et al.
The use of C-13/C-12 isotope abundance ratio for characterization
of the origin of ethyl alcohol
APPL BIOCHEM MICRO+ 36: (1) 11-14 JAN-FEB 2000
Martin GJ, Mazure M, Jouitteau C, et al.
Characterization of the geographic origin of Bordeaux wines by a
combined use of isotopic and trace element measurements
AM J ENOL VITICULT 50: (4) 409-417 1999
Gimenez-Miralles JE, Salazar DM, Solana I
Regional origin assignment of red wines from Valencia (Spain) by
H-2 NMR and C-13 IRMS stable isotope analysis of
fermentative ethanol
J AGR FOOD CHEM 47: (7) 2645-2652 JUL 1999
Hilkert AW, Douthitt CB, Schluter HJ, et al.
Isotope ratio monitoring gas chromatography mass spectrometry of D
H by high temperature conversion isotope ratio mass
spectrometry
RAPID COMMUN MASS SP 13: (13) 1226-1230 1999
Rossmann A, Reniero F, Moussa I, et al.
Stable oxygen isotope content of water of EU data-bank wines from
Italy, France and Germany
Z LEBENSM UNTERS F A 208: (5-6) 400-407 1999
Rossmann A, Schmidt HL, Hermann A, et al.
Multielement stable isotope ratio analysis of glycerol to determine
its origin in wine
Z LEBENSM UNTERS F A 207: (3) 237-243 1998
Vallet C, Masud Z, Martin ML
Isotopic characterization of the bioconversion of lactose into
ethanol
FOOD CHEM 63: (1) 115-123 SEP 1998
Martin GJ, Nicol L, Naulet N, et al.
New isotopic criteria for the short-term dating of brandies and
spirits
J SCI FOOD AGR 77: (2) 153-160 JUN 1998
Zhang BL, Yunianta, Vallet C, et al.
Natural abundance isotopic fractionation in the fermentation
reaction: Influence of the fermentation medium
BIOORG CHEM 25: (2) 117-129 1997
Weber D, Robmann A, Schwarz S, et al.
Correlations of carbon isotope ratios of wine ingredients for the
improved detection of adulterations .1. Organic acids and
ethanol
Z LEBENSM UNTERS F A 205: (2) 158-164 1997
BauerChristoph C, Wachter H, Christoph N, et al.
Assignment of raw material and authentication of spirits by gas
chromatography, hydrogen- and carbon-isotope ratio
measurements .1. Analytical methods and results of a study of
commercial products
Z LEBENSM UNTERS F A 204: (6) 445-452 1997
Versini G, Monetti A, Reniero F
Monitoring authenticity and regional origin of wines by natural
stable isotope ratios analysis
ACS SYM SER 661: 113-130 1997
Vallet C, Said R, Rabiller C, et al.
Natural abundance isotopic fractionation in the fermentation
reaction: Influence of the nature of the yeast
BIOORG CHEM 24: (4) 319-330 DEC 1996
Rossmann A, Schmidt HL, Reniero F, et al.
Stable carbon isotope content in ethanol of EC data bank wines from
Italy, France and Germany
Z LEBENSM UNTERS FOR 203: (3) 293-301 1996
Monetti A, Versini G, Dalpiaz G, et al.
Sugar adulterations control in concentrated rectified grape musts
by finite mixture distribution analysis of the myo- and
scyllo-inositol content and the D/H methyl ratio of fermentative
ethanol
J AGR FOOD CHEM 44: (8) 2194-2201 AUG 1996
ZHANG HL, YUNIANTA, MARTIN ML
SITE-SPECIFIC ISOTOPE FRACTIONATION IN THE CHARACTERIZATION OF
BIOCHEMICAL-MECHANISMS - THE GLYCOLYTIC PATHWAY
J BIOL CHEM 270: (27) 16023-16029 JUL 7 1995
BREAS O, RENIERO F, SERRINI G
ISOTOPE RATIO MASS-SPECTROMETRY - ANALYSIS OF WINES FROM DIFFERENT
EUROPEAN
COUNTRIES
RAPID COMMUN MASS SP 8: (12) 967-970 DEC 1994
MONETTI A, RENIERO F, VERSINI G
INTERREGIONAL AND INTERANNUAL VARIABILITY OF ETHANOL SITE-SPECIFIC
DEUTERIUM
CONTENT IN ITALIAN WINES
Z LEBENSM UNTERS FOR 199: (4) 311-316 OCT 1994
Martin GJ, Nicol L, Naulet N, et al.
New isotopic criteria for the short-term dating of brandies and
spirits
J SCI FOOD AGR 77: (2) 153-160 JUN 1998
Mosandl A
Progress in the authenticity assessment of wines and spirits
ANALUSIS 25: (3) M31-M38 APR 1997
BRICOUT J, MENORET Y
STABLE ISOTOPE CONTENT OF RUM AND OF MAIN SPIRITS
ANN TECHNOL AGR 24: (3-4) 247-254 1975
Fronza G, Fuganti C, Pedrocchi-Fantoni G, et al.
Stable isotope characterization of raspberry ketone extracted from
Taxus baccata and obtained by oxidation of the
accompanying alcohol (betuligenol)
J AGR FOOD CHEM 47: (3) 1150-1155 MAR 1999
Parker IG, Kelly SD, Sharman M, et al.
Investigation into the use of carbon isotope ratios (C-13/C-12) of
Scotch whisky congeners to establish brand authenticity
using gas chromatography combusiton-isotope ratio mass spectrometry
FOOD CHEM 63: (3) 423-428 NOV 1998
Schumacher K, Hener U, Patz C, et al.
Authenticity assessment of 2-and 3-methylbutanol using
enantioselective and or C-13/C-12 isotope ratio analysis
Z LEBENSM UNTERS F A 209: (1) 12-15 199
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