Quality and authenticity are integrated measures of several characteristics either deliberately produced (sophistication, adulteration, counterfeit, color, appearance, etc.) or not (purity, contamination, degradation, etc.), as well as of the ensemble of features capable of linking the product to its origin, provenance, and typicality. In order to overcome the subjectivity which is inherent in some of the definitions reported above and in the procedures adopted to control them, mainly based on paper documentation, there is a need to introduce chemical, physico-chemical, and organoleptic determinations which can be related to the different aspects of quality, in other words, an exhaustive characterization of foodstuff. The analytical methodology actually evolved from the analysis of a subsets of properties on the basis of some a priori knowledge of possible constituents/contaminants, to broad sample characterization by using instrumental techniques, going from chromatographic-spectrometric series, through hyper-spectral imaging and higher dimensional spectroscopic techniques, to batteries of sensors/ microarray devices.In terms of data analysis, this implies a change of paradigm from the analysis of mainly univariate data (i.e., a limited number of determined analytes) to multivariate data analysis of the collected instrumental responses in order to capture the required information. This approach relies on data-driven discovery, that is, information is achieved from an understanding of the underlying inner relationships among variables as highlighted by data analysis a posteriori