Determination of site-specific D/H isotope ratios of glycerol from different sources by 2H-NMR spectroscopy

 A method was developed for the preparation of glycerol from wines and from naturally occuring lipids. In addition, the D/H isotopic ratios of glycerol from these sources was determined using site specific natural isotopic fractionation. Glycerol from four different sources was examined: glycerol isolated from vegetable oils and animal fats, glycerol obtained by chemical synthesis and glycerol which is a byproduct of the alcoholic fermentation of grape musts. Depending on the origin of the glycerol, different isotopic ratios were found; these can be used for the detection of adulterated food or as proof of the authenticity of a given product, such as wine.