Authentication of Food and Wine

by Ebeler, Susan E.; Takeoka, Gary R.; Winterhalter, Peter

• ISBN13: 9780841239654
• ISBN10: 0841239657
• Format: Hardcover
• Copyright: 2006-12-28
• Publisher: American Chemical Society

Summary

Consumers, regulators, and the food industry increasingly require that foods comply not only with label descriptions of food content, but also with information regarding the food's origin. For example, the wine industry has a long history of labeling wines based on varietal, regional, or age (vintage)-related properties. However, regulatory agencies are now beginning to require methods to confirm this label information. Food retailers are also facing voluntary or mandatory labeling requirements that will indicate regional or country-of-origin, species and/or varietal information. As a result, development of reliable analytical methods to confirm the authenticity of the label information is needed. This book presents the latest research on food and wine authentication. The chapters are authored by leading international scientists whose research focuses on the development and application of analytical methodologies used for the authentication of food and beverages.

Table of Contents

Preface
Overview and General Methodologies
Authentication of Food and Wine	p. 2
Detection and Quantification of Roundup Ready Soy in Food Samples Using Conventional and Real-Time Polymerase Chain Reaction	p. 13
Enantiomeric Analysis as a Tool for Authentication of Foods and Beverages	p. 39
Authentication of Flavors and Essential Oils
Sophisticated Online Techniques in the Authenticity Assessment of Natural Flavors	p. 52
Flavor Authenticity Studies by Isotope Ratio Mass Spectrometry: Perspectives and Limits	p. 75
Authentication of Essential Oils	p. 87
Authentication of Foods and Beverages
Quality Control of Olive Oil: Analytical and Organoleptic Schemes for Quality Grading and Purity Control of Olive Oil	p. 110
Fish and Seafood Authentication	p. 126
Authenticity of Tea (C. sinensis) and Tea Products	p. 138
Fruit Juice Authentication: What Have We Learned?	p. 147
Authentication of Wine and Alcoholic Beverages
Wine Authentication Using Stable Isotope Ratio Analysis: Significance of Geographic Origin, Climate, and Viticultural Parameters	p. 166
A Simplified Approach to Wine Varietal Authentication Using Complementary Methods: Headspace Mass Spectrometry and FTIR Spectroscopy	p. 180
Geographic Origin of Wine Via Trace and Ultra-Trace Elemental Analysis Using Inductively Coupled Plasma-Mass Spectrometry and Chemometrics	p. 200
Grape and Wine Varietal Authentication by DNA Analysis	p. 207
Anthocyanin, Flavonol, and Shikimic Acid Profiles as a Tool to Verify Varietal Authenticity in Red Wines Produced in Chile	p. 228
Red Wine Authenticity: Impact of Technology on Anthocyanin Composition	p. 239
Assignment of the Regional Origin of Cherry Brandies by Stable Isotope Analysis	p. 254
Authenticity: The Case of Tequila	p. 273
Authentication of Herbs, Herbal Products, and Botanicals
Identification of Green Tea (Camellia sinensis L.) and Tea Oil (Camellia oleifera Abel.) by Molecular, Biological, and Anatomical Methods	p. 290
Health Food and Medicine: Combined Chemical and Molecular Technologies for Authentication and Quality Control	p. 305
Indexes
Author Index	p. 327
Subject Index	p. 329
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