Determination of CO2 origin (natural or industrial) in sparkling bottled waters by 13C/12C isotope ratio analysis |
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| Affiliation: | 1. SIdI, C-IX, Universidad Autónoma de Madrid, Cantoblanco, 28049-Madrid, Spain;2. Departamento de Geolog??a, Geoqu??mica y Qu??mica Agr??cola. Facultad de Ciencias, C-VI, Universidad Autónoma de Madrid, Cantoblanco, 28049-Madrid, Spain;1. Department of Genome Sciences, University of Washington, Seattle, WA 98109, United States;2. GAA Custom Engineering, LLC, Benton City, WA 99320, United States;1. Univ. Bourgogne Franche-Comté, Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, 9 Avenue Alain Savary, F-21078 Dijon, France;2. Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR 02 102, F-21000 Dijon, France;3. Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, PAM UMR 02 102, 1 Rue Claude Ladrey, F-21000 Dijon, France;1. Service de Médecine Légale, Centre Hospitalier Universitaire Rangueil, Avenue du Professeur Jean Poulhès, Toulouse Cedex 4 31403, France;2. Service de Radiologie, Centre Hospitalier Universitaire Rangueil, Avenue du Professeur Jean Poulhès, Toulouse Cedex 4 31403, France;3. Service d''Anatomie Pathologique, Centre Hospitalier Universitaire Rangueil, Avenue du Professeur Jean Poulhès, Toulouse Cedex 4 31403, France;1. Department of Chromatography, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University in Lublin, Pl. Marii Curie Sklodowskiej 3, 20-031 Lublin, Poland |
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| Abstract: | This paper describes an isotope control method designed to identify the origin of CO2 in sparkling bottled waters. The method is based on the analysis of the 13C/12C ratio in the dissolved inorganic carbon (DIC) of carbonated bottled water. Natural carbonated natural water has δ13CPDB (DIC) values between ?8‰ and +7‰. Generally, the industrial carbon dioxide injected into mineral bottled water is produced from hydrocarbons by burning or chemical processing. Hydrocarbons, and their derived CO2, are characterised by a low 13C/12C ratio. Thus, a single analysis distinguishes the carbon dioxide in the bottled water (i.e. either from a natural source or added exogenous CO2 of industrial origin). Rarely, CO2 can be obtained from other industrial sources, mainly as a by-product of fermentation plants. Nevertheless, the carbon isotope fingerprint allows detection of the industrial gas injected in most of these cases. |
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