Food Authentication: Truffle ( spp.) Species Differentiation by FT-NIR and Chemometrics.

Truffles are certainly the most expensive mushrooms; the price depends primarily on the species and secondly on the origin. Because of the price differences for the truffle species, food fraud is likely to occur, and the visual differentiation is difficult within the group of white and within the group of black truffles. Thus, the aim of this study was to develop a reliable method for the authentication of five commercially relevant truffle species via Fourier transform near-infrared (FT-NIR) spectroscopy as an easy to handle approach combined with chemometrics.

Food Authentication: Identification and Quantitation of Different Tuber Species via Capillary Gel Electrophoresis and Real-Time PCR.

Truffles are hypogeous fungi mainly found in Europe and Asia. Due to their special aroma and taste, some truffle species are sold on the international market at an extremely high price. Among the economically relevant species, the white Alba truffle () and the black Périgord truffle () are the most appreciated species.

Development of a Multiplex Real-Time PCR for Determination of Apricot in Marzipan Using the Plexor System.

Marzipan is a confectionary which is mostly offered in form of filled chocolate, pralines, or pure. According to the German guidelines for oil seeds only almonds, sugar and water are admitted ingredients of marzipan. A product very similar in taste is persipan which is used in the confectionary industry because of its stronger flavor.