Chromatographic fingerprint application possibilities in food authentication

Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

(2021) Fang Wang et al.   MEAT SCIENCE

Detection of Alternaria alternata in tomato juice and fresh fruit by the production of its biomass, respiration, and volatile compounds

(2021) Rosa Isela Ventura-Aguilar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile fingerprint of food products with untargeted SIFT-MS data coupled with mixOmics methods for profile discrimination: Application case on cheese

(2021) Marine Reyrolle et al.   FOOD CHEMISTRY

Principles and recent advances in electronic nose for quality inspection of agricultural and food products

(2020) Maimunah Mohd Ali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork

(2020) E. Górska-Horczyczak et al.   SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE

The Quality of Ecologically and Conventionally Grown White and Brown Agaricus bisporus Mushrooms

(2020) Aurelija Paulauskienė et al.   Sustainability

Similarities and differences of the volatile profiles of six spices explored by Proton Transfer Reaction Mass Spectrometry

(2018) I.C.J. Silvis et al.   FOOD CHEMISTRY

Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread

(2018) Antonio Raffo et al.   JOURNAL OF CEREAL SCIENCE

Establishment of authenticity and typicality of sugarcane honey based on volatile profile and multivariate analysis

(2017) Pedro Silva et al.   FOOD CONTROL

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

(2017) M. Kosar et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication – A tutorial

(2016) Luis Cuadros-Rodríguez et al.   ANALYTICA CHIMICA ACTA

Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics

(2016) L. Chiesa et al.   FOOD CHEMISTRY

Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose

(2016) Fei Pei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

(2016) Grażyna Budryn et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food authentication: Techniques, trends & emerging approaches

(2016) Georgios P. Danezis et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Differentiation Between Spirits According to Their Botanical Origin

(2015) Paulina Wiśniewska et al.   Food Analytical Methods

Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland

(2015) Hanna Ciemniewska-Żytkiewicz et al.   FOOD CHEMISTRY

Analysis of Whiskey by Dispersive Liquid–Liquid Microextraction Coupled with Gas Chromatography/Mass Spectrometry: An Upper Division Analytical Chemistry Experiment Guided by Green Chemistry

(2015) Janel E. Owens et al.   JOURNAL OF CHEMICAL EDUCATION

Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds

(2015) Antonio Raffo et al.   JOURNAL OF CHROMATOGRAPHY A

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Volatile sampling by headspace techniques

(2015) A.C. Soria et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages

(2014) Paulina Wiśniewska et al.   CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY

Multiple headspace-solid-phase microextraction: An application to quantification of mushroom volatiles

(2013) Rosaria Costa et al.   ANALYTICA CHIMICA ACTA

Home conservation strategies for tomato (Solanum lycopersicum): Storage temperature vs. duration – Is there a compromise for better aroma preservation?

(2013) Catherine M.G.C. Renard et al.   FOOD CHEMISTRY

Migration of odorous compounds from adhesives used in market samples of food packaging materials by chromatography olfactometry and mass spectrometry (GC–O–MS)

(2013) Paula Vera et al.   FOOD CHEMISTRY

Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing

(2013) Brian Farneti et al.   FOOD RESEARCH INTERNATIONAL

A review of volatile sulfur-containing compounds from terrestrial plants: biosynthesis, distribution and analytical methods

(2012) M. Iranshahi   JOURNAL OF ESSENTIAL OIL RESEARCH

Analytical Strategies to Confirm the Generic Authenticity of Scotch Whisky

(2012) R. I. Aylott et al.   JOURNAL OF THE INSTITUTE OF BREWING

Differentiation of raw spirits of rye, corn and potato using chromatographic profiles of volatile compounds

(2012) Angelika Ziółkowska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC×GC–TOF-MS

(2011) Angélique Villière et al.   FOOD CHEMISTRY

Review of the current application of fingerprinting allowing detection of food adulteration and fraud in China

(2011) Jia Zhang et al.   FOOD CONTROL

The volatile fraction profiling of fresh tomatoes and triple concentrate tomato pastes as parameter for the determination of geographical origin

(2011) Gabriella Lo Feudo et al.   FOOD RESEARCH INTERNATIONAL

Metabolite profiling on apple volatile content based on solid phase microextraction and gas-chromatography time of flight mass spectrometry

(2011) Eugenio Aprea et al.   JOURNAL OF CHROMATOGRAPHY A

Chemical and biological properties of the world's most expensive spice: Saffron

(2010) John P. Melnyk et al.   FOOD RESEARCH INTERNATIONAL

Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products

(2008) Kaja Tikk et al.   MEAT SCIENCE

Identification of different alcoholic beverages by electronic nose coupled to GC

(2008) J RAGAZZOSANCHEZ et al.   SENSORS AND ACTUATORS B-CHEMICAL