Department of Food and Drug, University of Parma, Parma, Italy.
Department of Food and Drug, University of Parma, Parma, Italy.
Adv Food Nutr Res. 2022;102:233-274. doi: 10.1016/bs.afnr.2022.04.010. Epub 2022 May 25.
This chapter aims to address an issue of ancient origins, but more and more topical in a globalized world in which consumers and stakeholders are increasingly aware: the authenticity of food. Foods are systems that can also be very complex, and verifying the correspondence between what is declared and the actual characteristics of the product is often a challenging issue. The complexity of the question we want to answer (is the food authentic?) means that the answer is equally articulated and makes use of many different analytical techniques. This chapter will consider the chemical analyses of foods aimed at guaranteeing their authenticity and will focus on frontier methods that have been developed in recent years to address the need to respond to ever-increasing guarantees of authenticity. Targeted and non-targeted approaches will be considered for verifying the authenticity of foods, through the study of different classes of constituents (proteins, metabolites, lipids, flavors). The numerous approaches available (proteomics, metabolomics, lipidomics) and the related analytical techniques (LC-MS, GC-MS, NMR) are first described from a more general point of view, after which their specific application for the purposes of authentication of food is addressed.
本章旨在解决一个具有古老渊源的问题，但在全球化世界中，这个问题变得越来越突出，因为消费者和利益相关者越来越意识到：食品的真实性。食品是一种可能非常复杂的系统，验证所宣称的内容与产品的实际特征之间的一致性通常是一个具有挑战性的问题。我们要回答的问题（食品是否真实？）的复杂性意味着答案同样复杂，并使用了许多不同的分析技术。本章将考虑旨在保证食品真实性的食品化学分析，并将重点介绍近年来为满足对真实性不断增加的保证而开发的前沿方法。将通过研究不同类别的成分（蛋白质、代谢物、脂质、风味）来考虑针对食品真实性进行验证的靶向和非靶向方法。首先从更一般的角度描述了可用的众多方法（蛋白质组学、代谢组学、脂质组学）和相关的分析技术（LC-MS、GC-MS、NMR），然后讨论了它们在食品认证方面的具体应用。
