Volatile compounds in food authenticity and traceability testing

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892693" target="_blank" >RIV/60461373:22330/11:43892693 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Volatile compounds in food authenticity and traceability testing

Popis výsledku v původním jazyce

In recent decades, issues related to authenticity as well as product tracing have become of enormous importance for diverse stakeholder groups, not only for companies and scientific professionals but also for consumers. Measurement of food volatile fingerprints in a nonselective way together with profiling approach, as introduced in this chapter, represent, undoubtedly, one of the challenging options to obtain the information on samples composition. In addition to these applications, control of volatiles fingerprints/profiles may enable industry monitoring or technological steps, thus keeping standardized quality of their products. In this chapter, following topics are discussed in details: (i) food authenticity, fraud, and traceability; (ii) testing of food authenticity using fingerprinting and profiling techniques; (iii) chemometrics in data analysis; (iv) case studies (beer, wine, spirits, coffee, honey, olive oil, cheese).

Název v anglickém jazyce

Volatile compounds in food authenticity and traceability testing

Popis výsledku anglicky

In recent decades, issues related to authenticity as well as product tracing have become of enormous importance for diverse stakeholder groups, not only for companies and scientific professionals but also for consumers. Measurement of food volatile fingerprints in a nonselective way together with profiling approach, as introduced in this chapter, represent, undoubtedly, one of the challenging options to obtain the information on samples composition. In addition to these applications, control of volatiles fingerprints/profiles may enable industry monitoring or technological steps, thus keeping standardized quality of their products. In this chapter, following topics are discussed in details: (i) food authenticity, fraud, and traceability; (ii) testing of food authenticity using fingerprinting and profiling techniques; (iii) chemometrics in data analysis; (iv) case studies (beer, wine, spirits, coffee, honey, olive oil, cheese).

Druh

C - Kapitola v odborné knize

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QH72144" target="_blank" >QH72144: Podpora zdravého chovu včel a kvalitní produkce s využitím přírodních látek s antimikrobiálním a probiotickým účinkem.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Food Flavors: Chemical, Sensory and Technological Properties

ISBN

978-1-4398-1492-5

Počet stran výsledku

57

Strana od-do

355-411

Počet stran knihy

504

Název nakladatele

CRC Press

Místo vydání

Boca Raton

Kód UT WoS kapitoly

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