Gas Chromatographic Fingerprinting Coupled to Chemometrics for Food Authentication

 Food Reviews International, 2020, 36, 384-427

DOI: 10.1080/87559129.2019.1649691

Fingerprinting has become a powerful device in food authentication activities. Food products can be verified based on their chemical composition, geographical origin, specified botanical sources or possible adulterations by fingerprinting gas chromatographic chemical analysis and a subsequent multivariate data analysis. Although fingerprinting approaches have already been used successfully in many research projects, feasibility and employment in routine daily tests and food composition monitoring are not still widespread. Within this review, food fingerprinting studies in gas chromatographic methods for different food product categories were selected by a systematic search method. The studies were examined for chemometrics techniques, identification of effective variables, method validation and quality assurance parameters. In this way, the research activities could be considered as an effective starting point to establish fingerprinting techniques for food authentication in wide industrial scale in the future.

A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

Food Control, 93, 165-182, 2018

DOI: 10.1016/j.foodcont.2018.06.015

The increase of food adulteration, inducing losing a large amount of money as well as of the confidence of consumers, has become an urgent issue for producers, researchers, governments and consumers. Chromatographic methods, in combination with chemometrics, are usually developed and applied throughout the food chain to verify the nature or origin of food, with both targeted (metabolomics) and non-targeted (profiling) approaches. Their operation, together with their advantages and drawbacks, will be discussed in this review to show strategies to solve food authentication issues.

Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products

Food Control, 2018, 91, 100-112

DOI:10.1016/j.foodcont.2018.03.031

Spectroscopic methods are efficient tools for food authentication due to the advantages of high sensitivity, rapidness, simplicity and their convenience. The combined used of spectroscopic methods and linear discriminant analysis has provided powerful tools for detecting food fraud. This review discusses their operational details, advantages and disadvantages.