Metabolomic approaches applied to food authentication: from data acquisition to biomarkers discovery

Chaji, Salah; Ajal, El Amine; Olmo-García, Lucía; Serrano-García, Irene; Carrasco‐Pancorbo, Alegría; Bajoub, Aadil

doi:10.1016/b978-0-12-821104-5.00011-8

Cited by 2 publications

(1 citation statement)

References 197 publications

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“…This analysis is very versatile, not only to assess the identification of the botanical origin of honey, but also to determine the composition and quality of the honey ingredients. For example, the diversity of honey components, including saccharides and all kinds of amino acids, is determined, which confirms their grouping according to the origin of the honey (using principal component analysis-PCA) [108][109][110][111][112][113][114][115][116][117].…”

Section: Nuclear Magnetic Resonance Spectroscopic Analysismentioning

confidence: 60%

The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey

Żak,

Wilczyńska

2023

Foods

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The aim of this study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer during purchase and consumption, but also on the basis of various physicochemical parameters. A number of research methods are used to verify the quality of honeys and to confirm their authenticity. Obligatory methods of assessing the quality of honey are usually described in legal acts. On the other hand, other, non-normative methods of honey quality assessment are used worldwide; they can be used to determine not only the elementary chemical composition of individual types of honey, but also the biological activity of honey and its components. However, so far, there has been no systematization of these methods together with a discussion of problems encountered when determining the authenticity of honeys. Therefore, the aim of our study was to collect information on the methods of assessing the quality and authenticity of honeys, and to identify the problems that occur during this assessment. As a result, a tabular summary of various research methods was created.

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