Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece.
European Food Safety Authority (EFSA), Parma, Italy.
Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13387. doi: 10.1111/1541-4337.13387.
Over recent years, there has been an increase in the number of reported cases of food fraud incidents, whereas at the same time, consumers demand authentic products of high quality. The emerging volatilomics technology could be the key to the analysis and characterization of the quality of different foodstuffs. This field of omics has aroused the interest of scientists due to its noninvasive, rapid, and cost-profitable nature. This review aims to monitor the available scientific information on the use of volatilomics technology, correlate it to the relevant food categories, and demonstrate its importance in the food adulteration, authenticity, and origin areas. A comprehensive literature search was performed using various scientific search engines and "volatilomics," "volatiles," "food authenticity," "adulteration," "origin," "fingerprint," "chemometrics," and variations thereof as keywords, without chronological restriction. One hundred thirty-seven relevant publications were retrieved, covering 11 different food categories (meat and meat products, fruits and fruit products, honey, coffee, tea, herbal products, olive oil, dairy products, spices, cereals, and others), the majority of which focused on the food geographical origin. The findings show that volatilomics typically involves various methods responsible for the extraction and consequential identification of volatile compounds, whereas, with the aid of data analysis, it can handle large amounts of data, enabling the origin classification of samples or even the detection of adulteration practices. Nonetheless, a greater number of specific research studies are needed to unlock the full potential of volatilomics.
近年来，食品欺诈事件的报告数量有所增加，而与此同时，消费者也要求高质量的正宗产品。新兴的挥发物组学技术可能是分析和描述不同食品质量的关键。由于其具有非侵入性、快速和高性价比的特点，这种组学领域引起了科学家的兴趣。本综述旨在监测有关挥发物组学技术应用的现有科学信息，将其与相关食品类别相关联，并展示其在食品掺假、真实性和来源领域的重要性。使用各种科学搜索引擎，以“挥发物组学”、“挥发物”、“食品真实性”、“掺假”、“来源”、“指纹”、“化学计量学”及其变体作为关键词，进行了全面的文献检索，没有时间限制。检索到 137 篇相关出版物，涵盖了 11 种不同的食品类别（肉类和肉类产品、水果和水果产品、蜂蜜、咖啡、茶、草药产品、橄榄油、乳制品、香料、谷物和其他），其中大多数侧重于食品的地理来源。研究结果表明，挥发物组学通常涉及负责提取和随后识别挥发性化合物的各种方法，而借助数据分析，它可以处理大量数据，从而能够对样品进行分类，甚至可以检测到掺假行为。然而，需要进行更多的具体研究来挖掘挥发物组学的全部潜力。
