Authentication of milk and milk-based foods by direct analysis in real time ionization–high resolution mass spectrometry (DART–HRMS) technique: A critical assessment

Hrbek, Vojtěch; Václavík, Lukáš; Elich, Ondřej; Hajšlová, Jana

doi:10.1016/j.foodcont.2013.08.003

Cited by 108 publications

(48 citation statements)

References 28 publications

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“…Authenticity of food covers such aspects as adulteration, false or misleading origin or characterization of the product, and its mislabelling. The most common fraudulent procedure is partial or complete substitution of an authentic ingredient or material with a cheaper and easily available component (Hrbek et al 2014). It leads to worse quality product usually without a substantial effect on human health.…”

Section: Introductionmentioning

confidence: 99%

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

2016

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Counterfeiting of food is recently one of the risks relevant for producers, distributors, retailers, consumers, and national governments from economic (price), health (allergens), and religious reasons. Flavour of several food products is one of the key attributes of their quality and authenticity. In the case of some foods, the aroma of a product is specific enough to discriminate an original product from its fraud or adulterated counterpart. Electronic nose (e-nose) is a rapid and powerful technique, which requires no special sample preparation to determine the aroma of a product. In the present review, the applications of different e-noses and chemometrics for determination of food authenticity including adulteration and confirmation of origin are discussed. E-noses of various configurations are a very promising tool for testing the authenticity of food products.

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Section: Introductionmentioning

confidence: 99%

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

2016

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“…In the same years, a new analytical approach based on the coupling between Direct Analysis in Real Time (DART) ionization source and different types of mass spectrometers was proposed for authentication and traceability of several food items such as meat, beer, and olive oil [83][84][85][86]. DART coupled to high-resolution mass spectrometry (HRMS) was also applied for the discrimination among different types of milk obtained from various farm animal species (cow, goat, and sheep), the distinction between cows' milk produced in conventional and organic farming, and the detection of vegetable oil added to a milk-based product (soft cheese) [87]. In addition, such novel coupling based on a DART-QToF-MS analysis combined with chemometrics was applied for qualitative identification and confirmation of chemical components from authentic samples of four different species of cinnamon [88].…”

Section: Analytical Methods For Food Authenticity and Traceabilitymentioning

confidence: 99%

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

Fiorino

Garino

Arlorio

et al. 2018

Journal of Food Quality

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Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of "fingerprinting signals" referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.

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“…Analysis of non-polar fractions obtained from cheese by DART-Orbitrap MS enabled fast recognition of cheese adulteration with poor quality vegetable oils. Discrimination was based on detection of compounds arising from oxidation of plant TAGs [109]. Authentication of animal fat through rapid profiling of TAGs was also feasible by DART-TOF MS and multivariate analysis [110].…”

Section: Dart-hrmsmentioning

confidence: 99%

The role of direct high-resolution mass spectrometry in foodomics

et al. 2015

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Foodomics has been defined as a global discipline in which advanced analytical techniques and bioinformatics are combined to address different questions in food science and nutrition. There is a growing number of works on the development and application of non-targeted omics methods in foodomics, which reflects that this emerging discipline is already considered by the scientific community to be a valuable approach to assess food safety, quality, and traceability as well as for the study of the links between food and health. As a result, there is a clear need for more rapid, high-throughput MS approaches for developing and applying non-targeted studies. Nowadays, direct MS analysis is one of the main choices to achieve high throughput, generating a set of information from the largest possible number of samples in a fast and straightforward way. The use of high- and ultrahigh-resolution MS greatly improves the analytical performance and offers a good combination of selectivity and sensitivity. By using a range of methods for direct sample introduction/desorption/ionization, high-throughput and non-target analysis of a variety of samples can be obtained in a few seconds by HRMS analysis. In this review, a general overview is presented of the main characteristics of direct HRMS-based approaches and their principal applications in foodomics.

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Authentication of milk and milk-based foods by direct analysis in real time ionization–high resolution mass spectrometry (DART–HRMS) technique: A critical assessment

Cited by 108 publications

References 28 publications

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

The role of direct high-resolution mass spectrometry in foodomics

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