Food Authentication Management, Analysis and Regulation

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be.

This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook.

Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Constantinos A. Georgiou, Agricultural University of Athens, Greece

Georgios P. Danezis, Agricultural University of Athens, Greece

List of Contributors xv

Preface xix

Part A Introduction and Status 1

1 Introduction, Definitions and Legislation 3
Demetrios G. Sotirchos, Georgios P. Danezis and Constantinos A. Georgiou

1.1 Introduction 3

1.2 Definitions 4

1.3 Geographical Indications 5

1.4 Organics 11

1.5 Conclusion 14

References 14

Legislation Acts 16

2 Food Authentication by Numbers 19
Georgios P. Danezis and Constantinos A. Georgiou

2.1 Introduction 19

2.2 Research Trends 19

2.3 Analytical Techniques 20

2.4 Countries 22

2.5 Journals 24

References 24

Part B Consumer Attitudes Towards Authentic Food and Market Analysis 25

3 The Concept of Authenticity and its Relevance to Consumers: Country and Place Branding in the Context of Food Authenticity 27
Athanasios Krystallis

3.1 Introduction: The Challenge of Authenticity 27

3.2 Countries as Brands: The Country-of-Origin (COO) Effect on Product Choices 30

3.3 Place Branding: Geographic Indication Labels and their Effect on Food Choice 42

3.4 Conclusion: Towards a Definiton of Authenticity in a Business Context 75

Acknowledgements 77

References 78

Part C Geographical, Botanical, and Species Origin, Method of Production and Food Frauds Detection 83

4 Elemental Fingerprinting 85
Georgios P. Danezis, Constantinos A. Papachristidis and Constantinos A. Georgiou

4.1 Introduction 85

4.2 Elemental Techniques 86

4.3 Sample Preparation: Pretreatment 95

4.4 Applications 99

4.5 Conclusions and Outlook 111

References 111

5 Isotopic Fingerprinting 117

5.1 Light Isotopes 118
Dana Alina Magdas and Gabriela Cristea

References 127

5.2 Heavy Isotopes 131
Andrea Marchetti, Caterina Durante and Lucia Bertacchini

References 165

Legislation 176

6 Nuclear Magnetic Resonance – Metabolomics 177
Donatella Capitani, Anatoly P. Sobolev and Luisa Mannina

6.1 Introduction 177

6.2 Olive Oils 179

6.3 NMR for Investigating Fruit Metabolomics 182

6.4 NMR Metabolomics of Transgenic Vegetable Food 190

References 193

7 Chromatography 199

7.1 Introduction to Chromatography – Techniques 200
Joana Santos and M. Beatriz P.P. Oliveira

Acknowledgements 224

References 225

7.2 Chromatography – Applications 233
Ana I. Ruiz�-Matute, M. Luz Sanz, F. Javier Moreno and Marta Corzo�-Martínez

Acknowledgements 259

References 259

8 Vibrational and Fluorescence Spectroscopy 277

8.1 Vibrational Spectroscopy 278
Daniel Cozzolino

References 292

8.2 Fluorescence Spectroscopy 298
Georgios Mousdis and Fotini Mellou

References 315

9 Molecular Techniques – Genomics and Proteomics 325
Ignacio Ortea, Karola Böhme, Pilar Calo�-Mata and Jorge Barros�-Velázquez

9.1 Introduction 325

9.2 DNA�-Based Methods 326

9.3 Proteomics for Species and Geographical Origin Authentication 336

9.4 Future Trends 343

References 344

10 Immunological Techniques 355
Yun�-Hwa Peggy Hsieh and Jack Appiah Ofori

10.1 Introduction 355

10.2 Immunoassays 356

10.3 Meat Speciation 357

10.4 Fish and Shellfish Authentication 362

10.5 Fruit Juices 364

10.6 Botanical Origin of Honey 365

10.7 Irradiated and Genetically Modified Foods 366

10.8 Conclusions 369

References 369

11 Sensory Analysis 377
Laura Aceña, Montserrat Mestres, Olga Busto and Ricard Boqué

11.1 Introduction 377

11.2 Organoleptic Evaluation and Food Quality 377

11.3 Human Sensory Panels: Response and Subjectivity 378

11.4 Instrumental Sensory Analysis 378

11.5 Future Trends 386

References 387

12 MALDI Mass Spectrometry: A Promising Non-Chromatographic Technique 393
Cosima D. Calvano, Antonio Monopoli and Carlo G. Zambonin

12.1 Introduction 393

12.2 MALDI MS Principles 394

12.3 MALDI-TOF-MS for Food Proteins and Peptides Analysis 396

12.4 MALDI-TOF-MS for Lipids Analysis 397

12.5 MALDI-TOF-MS for Illegal Mixture Detection 397

12.6 MALDI-TOF-MS for Microbial Contamination Detection 402

Acknowledgements 404

References 404

13 Detection of Food Processing Techniques 413
Aristidis S. Tsagkaris, Georgios P. Danezis and Constantinos A. Georgiou

13.1 Introduction 413

13.2 Freezing–Thawing 414

13.3 Irradiation 415

13.4 Heating Techniques 418

13.5 Conclusion 420

References 420

14 Adulteration Stories 423
Aristidis S. Tsagkaris, Constantinos A. Papachristidis, Georgios P. Danezis and Constantinos A. Georgiou

14.1 Introduction 423

14.2 A Flashback 424

14.3 Food Fraud Incidents 425

14.4 Conclusions 429

References 429

15 Organic Foods 431
Yolanda Picó

15.1 Introduction 431

15.2 Biochemical Markers and Analytical Platforms 432

15.3 Sampling 433

15.4 Sample Preparation and Extraction 440

15.5 Instrumental Analysis 441

15.6 Data Analysis 447

15.7 Conclusions and Future Trends 448

References 449

16 Screening and High-Throughput Multi-Contaminants Methods 453
Natasa P. Kalogiouri and Nikolaos S. Thomaidis

16.1 Introduction 453

16.2 Sample Preparation 454

16.3 Separation and Detection 464

16.4 Conclusions 469

References 470

17 Chemometrics – Bioinformatics 481
Marina Cocchi, Mario Li Vigni and Caterina Durante

17.1 The Role of Chemometrics in Food Authentication 481

17.2 Methodology 483

References 513

18 Conclusions and Prospects 519
Georgios P. Danezis and Constantinos A. Georgiou

References 521

Index 527

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