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Food Authentication
Management, Analysis and Regulation
Contantinos A. Georgiou (Edited by), Georgios P. Danezis (Edited by)
9781118810262, Wiley
Hardback, published 5 May 2017
576 pages
24.6 x 16.8 x 2.8 cm, 1.066 kg
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.
List of Contributors xv Part A Introduction and Status 1 1 Introduction, Definitions and Legislation 3 1.1 Introduction 3 2 Food Authentication by Numbers 19 2.1 Introduction 19 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 3.1 Introduction: The Challenge of Authenticity 27 Part C Geographical, Botanical, and Species Origin, Method of Production and Food Frauds Detection 83 4 Elemental Fingerprinting 85 4.1 Introduction 85 5 Isotopic Fingerprinting 117 5.1 Light Isotopes 118 5.2 Heavy Isotopes 131 6 Nuclear Magnetic Resonance – Metabolomics 177 6.1 Introduction 177 7 Chromatography 199 7.1 Introduction to Chromatography – Techniques 200 7.2 Chromatography – Applications 233 8 Vibrational and Fluorescence Spectroscopy 277 8.1 Vibrational Spectroscopy 278 8.2 Fluorescence Spectroscopy 298 9 Molecular Techniques – Genomics and Proteomics 325 9.1 Introduction 325 10 Immunological Techniques 355 10.1 Introduction 355 11 Sensory Analysis 377 11.1 Introduction 377 12 MALDI Mass Spectrometry: A Promising Non-Chromatographic Technique 393 12.1 Introduction 393 13 Detection of Food Processing Techniques 413 13.1 Introduction 413 14 Adulteration Stories 423 14.1 Introduction 423 15 Organic Foods 431 15.1 Introduction 431 16 Screening and High-Throughput Multi-Contaminants Methods 453 16.1 Introduction 453 17 Chemometrics – Bioinformatics 481 17.1 The Role of Chemometrics in Food Authentication 481 18 Conclusions and Prospects 519 References 521
Preface xix
Demetrios G. Sotirchos, Georgios P. Danezis and Constantinos A. Georgiou
1.2 Definitions 4
1.3 Geographical Indications 5
1.4 Organics 11
1.5 Conclusion 14
Legislation Acts 16
Georgios P. Danezis and Constantinos A. Georgiou
2.2 Research Trends 19
2.3 Analytical Techniques 20
2.4 Countries 22
2.5 Journals 24
Athanasios Krystallis
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
Georgios P. Danezis, Constantinos A. Papachristidis and Constantinos A. Georgiou
4.2 Elemental Techniques 86
4.3 Sample Preparation: Pretreatment 95
4.4 Applications 99
4.5 Conclusions and Outlook 111
Dana Alina Magdas and Gabriela Cristea
Andrea Marchetti, Caterina Durante and Lucia Bertacchini
Donatella Capitani, Anatoly P. Sobolev and Luisa Mannina
6.2 Olive Oils 179
6.3 NMR for Investigating Fruit Metabolomics 182
6.4 NMR Metabolomics of Transgenic Vegetable Food 190
Joana Santos and M. Beatriz P.P. Oliveira
Ana I. Ruiz-Matute, M. Luz Sanz, F. Javier Moreno and Marta Corzo-Martínez
Daniel Cozzolino
Georgios Mousdis and Fotini Mellou
Ignacio Ortea, Karola Böhme, Pilar Calo-Mata and Jorge Barros-Velázquez
9.2 DNA-Based Methods 326
9.3 Proteomics for Species and Geographical Origin Authentication 336
9.4 Future Trends 343
Yun-Hwa Peggy Hsieh and Jack Appiah Ofori
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
Laura Aceña, Montserrat Mestres, Olga Busto and Ricard Boqué
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
Cosima D. Calvano, Antonio Monopoli and Carlo G. Zambonin
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
Aristidis S. Tsagkaris, Georgios P. Danezis and Constantinos A. Georgiou
13.2 Freezing–Thawing 414
13.3 Irradiation 415
13.4 Heating Techniques 418
13.5 Conclusion 420
Aristidis S. Tsagkaris, Constantinos A. Papachristidis, Georgios P. Danezis and Constantinos A. Georgiou
14.2 A Flashback 424
14.3 Food Fraud Incidents 425
14.4 Conclusions 429
Yolanda Picó
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
Natasa P. Kalogiouri and Nikolaos S. Thomaidis
16.2 Sample Preparation 454
16.3 Separation and Detection 464
16.4 Conclusions 469
Marina Cocchi, Mario Li Vigni and Caterina Durante
17.2 Methodology 483
Georgios P. Danezis and Constantinos A. Georgiou
Index 527
Subject Areas: Science: general issues [PD]
