Use of multi-element / multi-component stable isotope analysis, in particular isotope ratio mass spectrometry (IRMS) and deuterium nuclear magnetic resonance spectroscopy (NMR) to determine the origin and authenticity of foodstuffs, in particular for

• Standardisation, comparative laboratory studies on measurement and sample preparation methods for stable isotope analysis and assessment of vanillin and vanilla flavours
• Calibration of stable isotope ratio measurements with reference standards
• Database for apple juice
• Cooperation with the § 64 WG 'IRMS' in the creation of a general method for oxygen measurement of liquids with equilibration IRMS -

Position papers

• Testing the authenticity of vanilla flavours (2023) (pdf)
• Isolation of the protein fraction from milk for analysis of stable isotope ratios (2020) (pdf)
• Intra and inter laboratory reference materials for multi element stable isotope analysis in food authentication (2018) (pdf)
• Possibilities and limitations of oxygen isotope analysis of water in the determination of food origin (2009) (pdf)
• Tasks and possibilities of isotope ratio analysis in the investigation of the origin and authenticity of meat (2007) (pdf)
• Position paper: Possibilities for differentiating between food from conventional and organic production using isotope ratio analysis (2005) (pdf)

Basic paper

Basic paper of the Working Group Stable Isotope Analysis: Vanilla flavours Origin, analysis and characterisation of vanilla components (2022) (pdf) Correction note (2022) (pdf)
Origin and authenticity of vanilla flavours (of the LChG working groups "Flavourings" and "Stable isotope analysis") (2010) - not up to date

• Natural flavours - 100% natural? The example of vanilla
• 25 Years authentication of wine with stable isotope analysis in the European Union - Review and outlook
• "Tracking nature with IRMS"