Véronique Vacchina, Jean-Christophe Turlot, Julien Malherbe, Bernard Médina, Olivier F.X. Donard, Fabienne Séby
The speciation of arsenic (As) in red wines has been developed and validated by HPLC – ICP MS. Four species were addressed, namely As(III), As(V), DMA and MMA. They could be determined at the (sub) µg As/L level depending on the species with repeatability, reproducibility and accuracy parameters consistent with the use of the method for discrimination studies. The method developed has then been applied to red wines from different origins. The results of Principle Component Analysis clearly show that even if As speciation does not allow a complete discrimination of the red wines as a function...
Pavel Kloucek, Milon Malina, Jaroslav Havlík, Petr Marsík, Lukás Marsán
The paper explores the possibilities of low-cost prototype of electronic nose based on widely available parts for identification and quantification of plant volatiles. The identification was based on chemometric processing of signals from the set CMOS sensors. The average success rate of the identification was 93.33%. Among the sensors used, Figaro TSG 2611 was most suitable for quantification of compounds with the R2 = 0.931.
Denisa Eglantina Duta, Enuta Iorga, Nastasia Belc
The scope of this paper is to review the progress in the area of oat-based pasta production and sensory characteristics of the obtained products. Several studies were done to improve the nutritional value of pasta-as an important vector in many diets and to produce functional pasta enriched in bioactive compounds (including β-glucans from oat flours). The health conscious eating trend determined an increased demand for whole grain pasta and pasta made with fresh ingredients.
Lenka Kourimská, Lucie Nováková
Quality of watermelons can be assessed by a variety of physical and chemical methods, which may reflect their sensory quality. This study deals with the determination of saccharides, ascorbic acid, titratable acidity, dry matter content, refractive index and colour of the pulp of 30 watermelons purchased in stores. The results of these evaluations were correlated with the results of sensory analysis, which was evaluated by the sensory profile focussed on overall appearance, intensity of colour, juiciness, pleasantness of consistency, pleasantness of taste, overall intensity of taste, and the...
Anastasia Kyriakoudi, Maria Z. Tsimidou
In the course of the COST Action FA1101 (Saffron-OMICS) it was evidenced how difficult can be the development of robust methods based on high throughput techniques to combat saffron adulteration and fraud without having access to samples of known history and availability of reference materials. Published data are discussed focusing on the challenges faced with regard to objectives and the characteristics of the employed techniques that addressed authenticity and quality control of the analysed samples. Importance of collaboration among different interested parties of the consortium is...
Luca Braglia, Floriana Gavazzi, Silvia Gianì, Francesco Mastromauro, Laura Morello, Diego Breviario
Within the framework of the EU Project Feed-code, we developed and pre-validated a DNA-based protocol for the qualitative and quantitative determination of the botanical composition of dairy cow feed. Due to the biological complexity and intrinsic variability of the animal feed matrixes, we were confronted with several problematic issues. Hereby we present our current scheme and solutions, successfully tested on feed samples and raw materials.
Federica Corrado, Daniele Simonetti, Antonella De Roma, Daniela Criscuolo, Anna Cutarelli, Bianca Cecere, Giorgio Galiero, Elena Coccia, Carmina Viola, Antonio Pisanti, Piero Porcaro, Pasquale Vito, Ettore Varricchio
Tuber mesentericum Vitt. is an edible truffle growing in some Mediterranean countries. Its center of production is localized in Italy, in particular in the area surronding Bagnoli Irpino (Province of Avellino, in land of Naples), where T. mesentericum is very abundant.
Anthony Zografos, Nataly Beck, Selina C. Wang
In this paper we present the development of a DNA barcode based method to rapidly identify the source of food and detect fraud or adulteration of liquid goods. The DNA barcodes are used to apply the product identification directly on or in the food products. We applied DNA markers and traced several food items through the supply chain to demonstrate both stability of the tracers as well as ability to correctly identify source when products of different origins are commingled. We also demonstrated the feasibility of using this method for detection of adulteration of olive oil.
Aida Turrini
Dietary patterns represent the quantitative core for food-related risk management as the evaluation of the quality of the diet, i.e., adequacy, safety, environmental impact need requires the knowledge of food intake and the substances that foods bring to our body. Nutrients are structural components of foods according to its nature, contaminants occur occasionally in foods when accidentally migrate or are generated by the processing. Quantification is crucial at all stages in order to ensure the most reliable estimates. This requires the application of metrology concepts.
Nadia Bastide, Delphine Lioger, Francisco Deolarte, Hervé This
One of the main limit of evaluating the nutrient content of mixed dishes is variability and uncertainty of data. Our aim is to propose a method for recipe calculation taking in account this issue. We estimate here final uncertainty and variability of nutrient values in recipe according to initial choices of data. This method allows to take in account a large range of initial data as long as there is no outlier. This estimation may be a valued tool when experimental data are not available.