ABSTRACT
Food traceability and authenticity based on volatile compound analysis. Laurent Dufossé. Between December 2014 and January 2015, Operation Opson IV, an Interpol and Europol coordinated operation, seized more than 2,500 tons of counterfeit, contaminated and adulterated food, in raids across 47 countries. The seizures included mozzarella cheese, strawberries, eggs, cooking oil and dried fruits. Lest anyone be in any doubt, the adulteration, falsification, counterfeiting and mis-selling/labelling of food and drinks, of ingredients, is a huge problem for the food and drink industry. Finding technical, and practical solutions to thwart the wrongdoers, is also a major challenge. It should be clear that there is no single test or “black-box” able to fix the analysis or verification of an authentic food or drink. As explained in this book, many techniques are in use or are emerging and the present chapter focuses on volatile compound analysis, through gas chromatography, mass spectrometry, and even (bio) electronic noses. Applications in various foods and drinks are described with products such as honey, coffee, wine, spirits, vinegar, rice, olive oil, cheese or meat.
