Food authentication has been evolving continually to situations that were basically governed
by a global market trend. Analytical techniques have been developed or modified to give …

Compound-specific isotope analysis (CSIA) by isotope ratio mass spectrometry (IRMS)
following on-line combustion (C) of compounds separated by gas chromatography (GC) is a …

This review covers two important techniques, high resolution nuclear magnetic resonance
(NMR) spectroscopy and mass spectrometry (MS), used to characterize food products and …

Trade standards are continuously updated to give plausible solutions to situations created
by fraudsters who apply the most sophisticated procedures to their objectives of olive oil …

An “electronic nose” has been used for the detection of adulterations of virgin olive oil. The
system, comprising 12 metal oxide semiconductor sensors, was used to generate a pattern …

In the present work, we propose the use of direct coupling of a headspace sampler to a
mass spectrometer for the detection of adulterants in olive oil. Samples of olive oils were …

As consumers demand more certainty over where their food and beverages originate from
and the genuineness of ingredients, there is a need for analytical techniques that are able to …

Recent developments in food authentication† Page 1 Critical Review Recent developments in
food authentication† M. John Dennis CSL Food Science Laboratory, Norwich Research Park …

Compound-specific isotope analysis (CSIA) of fatty acids is a relatively young analytical
method. However, CSIA of fatty acids has increasingly become the method of choice in …

Understanding the biochemistry of food is basic to all other research and development in the
fields of food science, technology, and nutrition, and the past decade has seen accelerated …