Chromatograms are a valuable source
of information about the chemical
composition of the food being analyzed. Sometimes, this information
is not explicit and appears in a hidden or not obvious way. Thus,
the use of chemometric tools and data-mining methods to extract it
is required. The fingerprint provided by a chromatogram offers the
possibility to perform both identity and quality testing of foodstuffs.
This perspective is aimed at providing an updated opinion of chromatographic
fingerprinting methodology in the field of food authentication. Furthermore,
the limitations, its absence in official analytical methods, and the
future directions of this methodology are discussed.
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