Chromatographic fingerprint application possibilities in food authentication

Abstract

The aim of the study was to compare the effectiveness of the use of low-peak chromatographic fingerprints for the differentiation of various food products. Three groups of unprocessed products (mushrooms, hazelnuts and tomatoes), food preparations (bread, dried herbs and tomato juice) and alcoholic beverages (vodka and two types of blended whiskey) were examined. A commercial electronic nose based on ultrafast gas chromatography (acquisition time 90 s) with a flame ionization detector was used for the research. Static headspace was used as a green procedure to extract volatile compounds without modifying the food matrix. Individual extraction conditions were used for each product group. Similarities and differences between profiles were analyzed by simple Principal Components Analysis. The similarity rating was determined using the Euclidean distances. Global model was built for recognition chromatographic fingerprints of food samples. The best recognition results were 100% and 89% for tomato juices, spices, separate champignon elements and hazelnuts. On the other hand, the worst recognition results were 56% and 77% for breads and strong alcoholic beverages.

Recent developments of e-sensing devices coupled to data processing techniques in food quality evaluation: a critical review

“…So the spirit of “e-nose” and “rapid analysis” tends to give way to a more specific approach for identifying the volatiles characterizing the samples. A reader interested in fingerprinting approaches based on the implementation of HSS-GC-MS type configurations with various HSS extraction methodologies can refer to reviews published by Cuadros-Rodríguez et al 68 and Górska-Horczyczak et al 69…”

“…So the spirit of "e-nose" and "rapid analysis" tends to give way to a more specic approach for identifying the volatiles characterizing the samples. A reader interested in ngerprinting approaches based on the implementation of HSS-GC-MS type congurations with various HSS extraction methodologies can refer to reviews published by Cuadros-Rodríguez et al 68 and Górska-Horczyczak et al 69 4.1.2 Metal oxide sensors (MOSs). E-nose sensors based on a MOS semiconductor consist of several metal oxide sensors, forming a row of transistors from which a small part of the surface available for gas deposition is covered by a metal (Pt, Ir, and Pd) playing the role of an oxidation catalyst.…”

Using HPLC with In-Column Derivatization to Authenticate Coffee Samples

“…Authentication of the coffee can be achieved by developing a test that establishes a chemical fingerprint or, more accurately, a chemical signature of the sample, which can then be used to characterize the sample according to unique features, either through data mining or chemometric tools [ 9 ]. Food fingerprinting techniques for authentication and quality control have proven useful in traceability and have been used extensively for various foods [ 10 , 11 , 12 , 13 ].…”

Hybrid volatilomics in cancer diagnosis by HS-GC-FID fingerprinting

“…Compared to methods based on SPME-GC-MS, the HS-GC-FID technique is simpler, more economical, and easier to automate [38,39]. For instance, HS-GC-FID is widely employed for classifying/authenticating food on the basis of chromatographic fingerprinting [40][41][42]. Although extensive research into this technique has been conducted, the use of HS-GC-FID for cancer diagnosis based on volatile fingerprints has not been reported.…”