Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins

Abstract Twenty Emmental cheeses from six European regions (Allgau (D), Bretagne (F), Finland, Savoie (F), Switzerland and Vorarlberg (A)) were analysed for stable isotope ratios such as 13 C/ 12 C, 15 N/ 14 N, 18 O/ 16 O, D/H and 87 Sr/ 86 Sr, as well as major (Ca, Mg, Na, K), trace (Cu, Mn, Mo, I) and radioactive elements ( 90 Sr, 234 U, 238 U). The discriminating potential of these parameters was evaluated using difference tests of mean values and principal component analysis (PCA). “Finland”, “Bretagne” and “Savoie” cheeses were well separated using δ 13 C-, δ 15 N-, δ 2 H- and δ 87 Sr-values. Concentrations of molybdenum and sodium allowed the groups “Switzerland”, “Vorarlberg” and “Allgau” to be separated. 90 Sr activity was highly correlated with the altitude of the production zone. Using this parameter, “Finland” and “Bretagne” were separated from “Vorarlberg” cheese. The results of the current screening test will help selecting the best tracers of origin for the remainder of the project.