A screening method based on UV-Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices.

Consumer demand for pomegranate juice has considerably grown, during the last years, for its potential health benefits. Since it is an expensive functional food, cheaper fruit juices addition (i.e.

A spectral transfer procedure for application of a single class-model to spectra recorded by different near-infrared spectrometers for authentication of olives in brine.

Analytical methods for confirmation of food authenticity claims should be rapid, economic, non-destructive and should not require highly skilled personnel for their deployment. All such conditions are satisfied by spectroscopic techniques. In order to be extensively implemented in routine controls, an ideal method should also give a response independent of the particular equipment used.

Detection of addition of barley to coffee using near infrared spectroscopy and chemometric techniques.

The current study presents an application of near infrared spectroscopy for identification and quantification of the fraudulent addition of barley in roasted and ground coffee samples. Nine different types of coffee including pure Arabica, Robusta and mixtures of them at different roasting degrees were blended with four types of barley. The blending degrees were between 2 and 20 wt% of barley.

Modelling aroma of three Italian red wines by headspace-mass spectrometry and potential functions.

The aromas of 41 samples of wine from two Italian regions, Piedmont and Tuscany, were analysed by headspace-mass spectrometry. Samples were from three Italian wines (Barbera, Dolcetto and Chianti) produced in the same vintage, from different grape varieties and producing zones. The headspace generating conditions were optimised by full factorial experimental design then chemometric techniques were applied to verify the discriminating power of headspace-mass spectrometry among the three wine aromas.