Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor-active compounds and odor properties.

Background: Aroma is one of the most important quality criterion of different honeys and even defines their merchant value. The composition of volatile compounds, especially the characteristic odor-active compounds, contributes significantly to the aroma of honey. Evodia rutaecarpa (Juss) Benth honey (ERBH) is a special honey in China with unique flavor characteristics.

C/H/O stable isotope of rape honey and its components combined with machine learning algorithms to identify geographical origin.

Rationale: The distribution of rape honey is among the largest and most diverse of all honeys available to humankind with respect to the geographical origin. Accurate isotopic reference values for rape honey are therefore important for precise verification of honey origin and its traceability. New combined rape honey δ C, δ H, and δ O values in combination with values on its compounds (protein and saccharides) were used to complement existing databases to better identify the geographical origin of Chinese rape honey.

Geographical origin of American ginseng (Panax quinquefolius L.) based on chemical composition combined with chemometric.

American ginseng (Panax quinquefolius L.) is protected by Geographical Indications as harvested roots have different regional characteristics. The aim of this study was to distinguish 95 American ginseng samples from four origins (including America, Canada, Shandong province and the Northeast provinces in China), and to further discriminate samples harvested within the protected designation of origin (PDO) from those harvested in non-PDO regions.

Recent techniques for the authentication of the geographical origin of tea leaves from camellia sinensis: A review.

Tea is one of the most important beverages worldwide, is produced in several distinct geographical regions, and is traded on the global market. The ability to determine the geographical origin of tea products helps to ensure authenticity and traceability. This paper reviews the recent research on authentication of tea using a combination of instrumental and chemometric methods.