In today's global economy there is increasing need for analytical tools to ensure the safety and integrity of our food supply. In the past five years, many issues of food adulteration (e.g., detecting the addition of melamine to foods) and authentication (e.g., confirming region of origin for wines), have reached the forefront of public and regulatory attention. This book compiles the latest research on food and beverage authentication, highlighting the analytical techniques that are being applied to a variety of complex food matrices. The chapters are written by international experts, who participated in an American Chemical Society (ACS) Symposium on "Progress in Authentication of Food and Wine" in San Francisco, CA in March 2010.
Preface
Overview and Analytical Methods
1. Progress in Authentication of Food and Wine
Gary R. Takeoka and Susan E. Ebeler
2. NMR Studies in Food Authentication
Roberto Consonni and Laura Ruth Cagliani
3. Establishing Natural Product Content with the Natural Radiocarbon Signature
Bruce A. Buchholz, Miranda J. Sarachine, and Paula Zerme�o
4. Using Chemometrics To Classify Samples and Detect Misrepresentation
Karl J. Siebert
Authentication of Wine and Alcholic Beverages
5. Authentication Approach of the Chemodiversity of Grape and Wine by FTICR-MS
R�gis D. Gougeon, Marianna Lucio, Lemia Boutegrabet, Dominique Peyron, Fran�ois Feuillat, David Chassagne, Herv� Alexandre, Andr�e Voilley, Philippe Cayot, Istvan Gebef�gi, Norbert Hertkorn, and Philippe Schmitt-Kopplin
6. Authentication of Red Wine Vintage Using Bomb-Pulse 14C
Robert E. Asenstorfer, Graham P. Jones, Gerald Laurence, and Ugo Zoppi
7. Overview of Chemical Markers for Varietal Authentication of Red Wines
Carola Vergara, Dietrich von Baer, Claudia Mardones, and Luis Guti�rrez
8. Flavonol Profiles for Grape and Wine Authentication
Isidro Hermos�n-Guti�rrez, Noelia Castillo-Mu�oz, Sergio G�mez-Alonso, and Esteban Garc�a-Romero
9. Authentication of Different Terroirs of German Riesling Applying Sensory and Flavor Analysis
Andrea Bauer, Sascha Wolz, Anette Schormann, and Ulrich Fischer
10. Analytical and Multivariate Statistical Methods for Differentiation of Wines Produced with Oak Chips and Barriques
Magdalena M�ller, Norbert Christoph, Helmut Wachter, Hans-Juergen Koehler, and Peter Winterhalter
11. Correlation between the Concentrations of Two Oak Derived Key Odorants and the Intensity of a Woody-"Barrique-Type" Odor Note in Different Red Wines
Stephanie Frank and Peter Schieberle
Authentication of Foods and Beverages
12. Authentication of Foods Enriched with Plant Sterols/Stanols and Their Esters
Karl-Heinz Engel and Andreas Barnsteiner
13. Authenticity Control of Oils and Fats via Large Capacity Sorptive Extraction
Andreas Degenhardt, Stefan Brennecke, Birgit Kohlenberg, Margit Liebig, Lars Grohmann, R�diger Wittlake, Berthold Weber, and Gerhard Krammer
14. Phenolic Compounds as Markers for the Authentication of Sherry Vinegars: A Foresight for High Quality Vinegars Characterization
M. C. Garc�a-Parrilla, A. B. Cerezo, W. Tesfaye, and A. M. Troncoso
15. Proteolytic Peptides as Molecular Markers of Species' Authenticity in Cheeses
Stefano Sforza, Francesca Lambertini, Laura Manzini, Gianni Galaverna, Arnaldo Dossena, and Rosangela Marchelli
16. Authenticity of Caffeine Containing Beverages
Ulrich H. Engelhardt
17. Evaluation of an FDA Method for the Determination of Melamine and Cyanuric Acid in Food by Liquid Chromatography-Tandem Mass Spectrometry
Alexander J. Krynitsky, Michael S. Smoker, Jon W. Wong, Steven Barrientos, and John A. G. Roach
Authentication of Fruit Juices and Fruit Products
18. Authentication of Fruit Juices Derived from Morinda citrifolia (Noni)
S. Tolle, V. Lander, and P. Winterhalter
19. Authentication of Fruit Juice Aroma: Evaluating Re-Aromatization
Carolin Wolter, Achim Gessler, and Peter Winterhalter
20. Rapid Authentication of Fruit Juices by Infrared Spectroscopic Techniques
M. Monica Giusti, Allison Atnip, Christian Sweeney, and Luis E. Rodriguez-Saona
21. Quality and Authenticity Control of Fruit-Derived Products
Andreas Schieber, Ralf F�gel, Christina Kurz, and Reinhold Carle
Authentication of Spices, Herbs, and Botanicals
22. Authentication of Saffron Spice
(Crocus sativus L.)
Ana M. S�nchez, Luana Maggi, Manuel Carmona, and Gonzalo L. Alonso
23. Multiresidue Pesticide Analysis of Ginseng and Other Botanical Dietary Supplements
Jon W. Wong, Kai Zhang, Feng Shi, Douglas G. Hayward, Carolyn M. Makovi, Alexander J. Krynitsky, Katherine Tech, Alex L. DiBenedetto, and Nathaniel S. Lee
24. Detecting the Components of Botanical Mixtures by Single-Strand Conformation Polymorphism Analysis
Michelle R. Lum and Ann M. Hirsch
Editors' Biographies
Indexes
Author Index
Subject Index