EPTIS – Food analysis using Isotopic Techniques - Proficiency Testing Scheme (FIT-PTS) (EPTIS-ID 140936)

Food analysis using Isotopic Techniques - Proficiency Testing Scheme (FIT-PTS)

EPTIS factsheet 140936 | Last revision 2025-06-12 | URL: https://www.eptis.bam.de/pts140936 https://www.eptis.bam.de/pts140936

PT provider

PT provider

EUROFINS

Based in

France

Language(s)

French or English

Remarks

Keywords

Product groups

Food and drink

Testing fields

Analytical chemistry
Nuclear and radioactivity

Technical details

Test item	Tested property	Testing method
Acetic Acid, Vinegar (wine, balsamic...)	18O/16O Water	IRMS
	(D/H)CH3 Acetic Acid	SNIF-NMR
	13C/12C Acetic Acid	IRMS
Wines (dry, sweet, sparkling), Spirits, Ethanol	(D/H)I, (D/H)II Ethanol	SNIF-NMR
	13C/12C Ethanol	IRMS
	18O/16O Water	IRMS
	18O/16O Ethanol	IRMS
	13C/12C glycerol	GC-IRMS
	13C/12C CO2	IRMS
	13C/12C Site-specific ethanol	13C SNIF-NMR
Fruit Juices and Concentrates (Orange, Apple, Pineapple....), Agave and sugar syrup	(D/H)I, (D/H)II Ethanol	SNIF-NMR
	18O/16O Water	IRMS
	13C/12C Juice, Ethanol, Sugars and Pulp	IRMS
	18O/16O Ethanol	IRMS
	13C/12C, 15N/14N, 2H/1H, 34S/32S pulp	IRMS
Organic pure molecules (amino acids, casein...), flour	13C/12C, 15N/14N, 2H/1H, 18O/16O, 34S/32S	IRMS
Vanillin, Vanilla extract, Aromas	(D/H)i Vanillin	SNIF-NMR
	13C/12C Vanillin	IRMS
	13C/12C Site-specific vanillin	13C SNIF-NMR
	Vanillin, pHB, vanillic acid, pHB acid content	HPLC
Honey	15N/14N, 2H/1H and 34S/32S Proteins	IRMS
Wines (dry, sweet, sparkling), Spirits, Ethanol	18O/16O Ethanol	IRMS
	13C/12C CO2	IRMS
Vanillin, Vanilla extract, Aromas	13C/12C Vanillin, pHB, Vanillic acid, pHB acid	GC-IRMS
Fruit Juices and Concentrates (Orange, Apple, Pineapple....), Agave and sugar syrup, sugar	18O/16O Ethanol	IRMS
Water	18O/16O Water	IRMS
	2H/1H	IRMS
Sparkling water	13C/12C CO2	IRMS
Dairy products	13C/12C, 15N/14N, 2H/1H, 18O/16O, 34S/32S casein	IRMS
Olive Oil	13C/12C, 2H/1H, 18O/16O	IRMS
Vegetable product	13C/12C, 15N/14N, 2H/1H, 34S/32S raw product	IRMS
	18O/16O Water	IRMS
	%C %N %O %H %S	EA
Honey, Agave syrup	13C/12C Honey and Proteins	IRMS
	15N/14N, 2H/1H and 34S/32S Proteins	IRMS
	13C/12C fructose, glucose, disaccharides, trisaccharides	LC-IRMS

Aims of the PT scheme

Target group of participants

Linked to specific legislation / standards

OIV Method for wines and spirits, AOAC method for fruit juices and honey

Additional, subsidiary aims

characterisation of reference materials and validation of testing methods

Number of participants

Accredited or otherwise reviewed by a 3^rd party

OIV, EC Regulation for wine database, customs labs

Operation is commissioned / requested by

Fees and frequency

Participation fee

depends on the samples, in euros

Regularly operated

Yes (3 rounds per year)

Year of first operation

1999

Contact details of the PT provider

Provider

Contact person

EUROFINS
Rue Pierre adolphe Bobierre
44323 Nantes
France

Phone: +33 2 51 83 21 00
Fax: +33 2 51 83 21 11
Web: http://www.eurofins.com

Mr Freddy THOMAS
Phone: +33 2 51 83 21 00
Fax: +33 2 51 83 21 11
Email: freddy.thomas@ftfr.eurofins.com

If you find any mistakes please contact the responsible EPTIS coordinator in France, Mr Patrick Bironneau.

Food analysis using Isotopic Techniques - Proficiency Testing Scheme (FIT-PTS) EPTIS factsheet 140936 | Last revision 2025-06-12 | URL: https://www.eptis.bam.de/pts140936 https://www.eptis.bam.de/pts140936

Food analysis using Isotopic Techniques - Proficiency Testing Scheme (FIT-PTS)

EPTIS factsheet 140936 | Last revision 2025-06-12 | URL: https://www.eptis.bam.de/pts140936 https://www.eptis.bam.de/pts140936