An overview of analytical methods for determining the geographical origin of food products

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 897-911

  Luykx, Dion M A M ^a   van Ruth, Saskia M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Analytical methods; Food products; Geographical origin; Mass spectrometry; Separation techniques; Spectroscopy

Indexed keywords

ANALYTIC METHOD; ATOMIC ABSORPTION SPECTROMETRY; CAPILLARY ELECTROPHORESIS; CHEMOMETRIC ANALYSIS; CONSUMER; COST; FLUORESCENCE SPECTROSCOPY; FOOD INDUSTRY; FOOD QUALITY; GAS CHROMATOGRAPHY; GEOGRAPHIC ORIGIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; INTERMETHOD COMPARISON; ISOTOPE RATIO MASS SPECTROMETRY; MASS SPECTROMETER; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTON TRANSFER REACTION MASS SPECTROMETRY; QUALITY CONTROL; REVIEW; SENSOR; SENSORY SYSTEM PARAMETERS; SPECTROSCOPY; TECHNOLOGY; TIME; WINE;

EID: 36248965253     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.038     Document Type: Review

References (127)

1. Aebersold R., and Mann M. Mass spectrometry-based proteomics. Nature 422 (2003) 198-207
2. Anderson K.A., and Smith B.W. Chemical profiling to differentiate geographic growing origins of coffee. Journal of Agricultural and Food Chemistry 50 (2002) 2068-2075
3. Aprea, E., Carlin, S., Versini, G., Märk, T.D., & Gasperi, F. (2007). Assessing truffle origin by PTR-MS fingerprinting and comparison with GC-MS for the headspace analysis. In A. Hansel & T.D. Märk (Eds.), 3rd International conference on proton transfer reaction mass spectrometry and its applications (pp. 132-135). Austria.
4. Arana I., Jaren C., and Arazuri S. Maturity, variety and origin determination in white grapes (Vitis Vinifera L.) using near infrared reflectance technology. Journal of Near Infrared Spectroscopy 13 (2005) 349-357
5. Ariyama K., Aoyama Y., Mochizuki A., Homura Y., Kadokura M., and Yasui A. Determination of the geographic origin of onions between three main production areas in Japan and other countries by mineral composition. Journal of Agricultural and Food Chemistry 55 (2007) 347-354
6. Ariyama K., Horita H., and Yasui A. Chemometric techniques on inorganic elements composition for the determination of the geographic origin of Welsh onions. Analytical Sciences 20 (2004) 871-877
7. Ariyama K., Nishida T., Noda T., Kadokura M., and Yasui A. Effects of fertilization, crop year, variety, and provenance factors on mineral concentrations in onions. Journal of Agricultural and Food Chemistry 54 (2006) 3341-3350
8. Ariyama K., and Yasui A. Review - The determination technique of the geographic origin of Welsh onions by mineral composition and perspectives for the future. Japan Agricultural Research Quarterly 40 4 (2006) 333-339
9. Bellí N., Marín S., Sanchis V., and Ramos A.J. Review: Ochratoxin A (OTA) in wines, musts and grape juices: Occurrence, regulations and methods of analysis. Food Science and Technology International 8 6 (2002) 325-335
10. Benson S., Lennard C., Maynard P., and Roux C. Forensic applications of isotope ratio mass spectrometry - A review. Forensic Science International 157 1 (2006) 1-22
11. Bonizzi I., Feligini M., Aleandri R., and Enne G. Genetic traceability of the geographical origin of typical Italian water buffalo Mozzarella cheese: A preliminary approach. Journal of Applied Microbiology 102 3 (2006) 667-673
12. Boscaini E., Mikoviny T., Wisthaler A., von Hartungen E., and Märk T.D. Characterization of wine with PTR-MS. International Journal of Mass Spectrometry 239 (2004) 215-219
13. Boscaini E., van Ruth S., Biasioli F., Gasperi F., and Märk T.D. Gas chromatography-olfactometry (GC-O) and proton transfer reaction - Mass spectrometry (PTR-MS) analysis of the flavour profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino cheeses. Journal of Agricultural and Food Chemistry 51 (2003) 1782-1790
14. Brenna J.T., Corso T.N., Tobias H.J., and Caimi R.J. High-precision continuous-flow isotope ratio mass spectrometry. Mass spectrometry reviews 16 5 (1997) 227-258
15. Brescia M.A., Caldarola V., Buccolieri G., DellÁtti A., and Sacco A. Chemometric determination of the geographical origin of cow milk using ICP-OES data and isotopic ratios: A preliminary study. Italian Journal of Food Sciences 15 (2003) 329-336
16. 1H NMR and ICP-OES together with HPICE data. Journal of Agricultural and Food Chemistry 51 (2003) 21-26
17. Cabrera K. Applications of silica-based monolithic HPLC columns. Journal of Separation Science 27 10-11 (2004) 843-852
18. Chang S.K.C., Holm E., Schwarz J., and Rayas-Duarte P. Food. Analytical Chemistry 67 (1995) 127R-153R
19. Coetzee P.P., Steffens F.E., Eiselen R.J., Augustyn O.P., Balcaen L., and Vanhaecke F. Multi-element analysis of South African wines by ICP-MS and their classification according to geographical origin. Journal of Agricultural and Food Chemistry 53 (2005) 5060-5066
20. Collomb M., Bütikofer U., Sieber R., Jeangros B., and Bosset J.-O. Composition of fatty acids in cow's milk fat produced in the lowlands, mountains and highlands of Switzerland using high-resolution gas chromatography. International Dairy Journal 12 (2002) 649-659
21. Critchley A., Elliott T.S., Harrison G., Mayhew C.A., Thompson J.M., and Worthington T. The proton transfer reaction mass spectrometer and its use in medical science: Applications to drug assays and the monitoring of bacteria. International Journal of Mass Spectrometry 239 (2004) 235-241
22. De La Fuente M.A., and Juárez M. Authenticity assessment of dairy products. Critical Reviews in Food Science and Nutrition 45 (2005) 563-585
23. Delamont S. Appetites and identities: An introduction to the social anthropology of Western Europe (1995), Routledge, London
24. Delgado C., Tomás-Barberán F.A., Talou T., and Gaset A. Capillary electrophoresis as an alternative to HPLC for determination of honey flavonoids. Chromatographia 38 1/2 (1994) 71-78
25. Di Cagno R., Banks J., Sheehan L., Fox P.F., Brechany E.Y., Corsetti A., et al. Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes' milk cheeses. International Dairy Journal 13 (2003) 961-972
26. Dimara E., and Skuras D. Consumer evaluations of product certification, geographic association and traceability in Greece. European Journal of Marketing 37 5/6 (2003) 690-705
27. Downey G., McIntyre P., and Davies A.N. Geographical classification of extra virgin olive oils from the Eastern Mediterranean by chemometric analysis of visible and near-infrared spectroscopic data. Applied spectroscopy 57 2 (2003) 158-163
28. Dupuy N., Le Dréau Y., Ollivier D., Artaud J., Pinatel C., and Kister J. Origin of French virgin olive oil registered designation of origins predicted by chemometric analysis of synchronous excitation-emission fluorescence spectra. Journal of Agricultural and Food Chemistry 53 (2005) 9361-9368
29. Eiceman G.A., Hill Jr. H.H., and Gardea-Torresdey J. Gas chromatography. Analytical Chemistry 70 (1998) 321R-339R
30. Etièvant P., Schlich P., Cantagrel R., Bertrand M., and Bouvier J.-C. Varietal and geographic classification of French red wines in terms of major acids. Journal of the Science of Food and Agriculture 46 4 (2006) 421-438
31. Fernandez C., Astier C., Rock E., Coulon J.B., and Berdagué J.L. Characterisation of milk by analysis of its terpene fractions. International Journal of Food Science and Technology 38 (2003) 445-451
32. Food Standard Agency Draft Consultation Paper (2001). Food labelling country of origin. .
33. Franke B.M., Gremaud G., Hadorn R., and Kreuzer M. Geographic origin of meat - elements of an analytical approach to its authentication. European Food Research and Technology 221 (2005) 493-503
34. Frazier R.A. Recent advances in capillary electrophoresis methods for food analysis. Electrophoresis 22 (2001) 4197-4206
35. Frías S., Trujillo J.P.P., Peña E.M., and Conde J.E. Classification and differentiation of bottled sweet wines of Canary Islands (Spain) by their metallic content. European Food Research and Technology 213 (2001) 145-149
36. Froehlich P. Understanding the sensitivity specification of spectrofluorometers. International Laboratory 19 (1989) 42-45
37. Georgi M., Voerkelius S., Rossmann A., Grassmann J., and Schnitzler W.H. Multielement isotope ratios of vegetables from integrated and organic production. Plant and Soil 275 (2005) 93-100
38. Gilg A., and Battershill M. Quality farm food in Europe: A possible alternative to the industrialised food market and to current agri-environmental policies: Lessons from France. Food Policy 23 (1998) 25-40
39. Gohlke R.S., and McLafferty F.W. Early gas chromatography/mass spectrometry. Mass American Society for Spectrometry 4 5 (1993) 367-371
40. Gómez-Ariza J.L., Arias-Borrego A., and García-Barrera T. Multielemental fractionation in pine nuts (pinus pinea) from different geographic origins by size-exclusion chromatography with UV and inductively coupled mass spectrometry detection. Journal of Chromatography A 1121 (2006) 191-199
41. Grob R.L. In: Grob R.L., and Barry E.F. (Eds). Modern practice of gas chromatography (2004), John Wiley
42. Guadarrama A., Rodriguez-Mendez M.L., Sanz C., Rios J.L., and de Saja J.A. Electronic nose based on conducting polymers for the quality control of the olive oil aroma - Discrimination of quality, variety of olive and geographic origin. Analytica Chimica Acta 432 (2001) 283-292
43. Hansel A., and Märk T.D. Foreword. International Journal of Mass Spectrometry 239 (2004) vii-viii
44. Hérberger K., Csomós E., and Simon-Sarkadi L. Principal component and linear discriminant analyses of free amino acids and biogenic amines in Hungarian wines. Journal of Agricultural and Food Chemistry 51 (2003) 8055-8060
45. Herbert S., Riou N.M., Devaux M.F., Riaublanc A., Bouchet B., Gallant D.J., et al. Monitoring the identity and the structure of soft cheeses by fluorescence spectroscopy. Lait 80 (2000) 621-634
46. Hernández C.V., and Rutledge D.N. Multivariate statistical analysis of gas chromatograms to differentiate cocoa masses by geographical origin and roasting conditions. Analyst 119 (1994) 1171-1176
47. Hintze K.J., Lardy G.P., Marchello M.J., and Finley J.W. Areas with high concentrations of selenium in the soil and forage produce beef with enhanced concentrations of selenium. Journal of Agricultural and Food Chemistry 49 (2001) 1062-1067
48. Hook G.R., Hosseini J.M., and Elin R.J. Analytical approaches for biomedical elemental analysis. Journal of the American College of Nutrition 4 6 (1985) 599-612
49. Hou X., Levine K.E., Salido A., Jones B.T., Ezer M., Elwood S., et al. Tungsten coil devices in atomic spectrometry: Absorption, fluorescence and emission. Analytical Sciences 17 1 (2001) 175-180
50. Ibañez E., and Cifuentes A. New analytical techniques in food science. Critical Reviews in Food Science and Nutrition 41 6 (2001) 413-450
51. Iizuka K., and Aishima T. Soy sauce classification by geographic origin based on NIR spectra and chemometrics pattern recognition. Journal of Food Science 62 (1997) 101-104
52. Ilbery B., and Kneafsey M. Product and place: Promoting quality products and services in the lagging rural regions of the European Union. European Urban and Regional Studies 5 (1998) 329-341
53. Karoui R., Bosset J.-O., Mazerolles G., Kulmyrzaev A., and Dufour E. Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L'Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: A preliminary investigation. International Dairy Journal 15 (2005) 275-286
54. Karoui R., and De Baerdemaeker J. A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products. Food Chemistry 102 (2007) 621-640
55. Karoui R., Dufour E., Pillonel L., Picque D., Cattenoz T., and Bosset J.-O. Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data. European Food Research and Technology 219 (2004) 184-189
56. Karoui R., Dufour E., Pillonel L., Picque D., Cattenoz T., and Bosset J.-O. Fluorescence and infrared spectroscopies: A tool for the determination of the geographic origin of Emmental cheeses manufactured during summer. Lait 84 (2004) 359-374
57. Karoui R., Martin B., and Dufour E. Potentiality of front-face fluorescence spectroscopy to determine the geographic origin of milks from the Haute-Loire department (France). Lait 85 (2005) 223-236
58. Kelly S.D. Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability. In: Lees M. (Ed). Food authenticity and traceability (2003), Woodhead Publishing Limited and CRC Press LLC 156-183
59. Kim H.J., Rhyu M.R., Kim J.M., and Lee S.H. Authentication of rice using near infrared reflectance spectroscopy. Cereal chemistry 80 (2003) 346-349
60. Kvasnička F. Capillary electrophoresis in food authenticity. Journal of Separation Science 28 (2005) 813-825
61. Lachas H., Richaud R., Herod A.A., Dugwell D.R., and Kandiyoti R. Determination of trace elements by ICP-MS of biomass and fuel oil reference materials using milligram sample sizes. Rapid Communications in Mass Spectrometry 14 5 (2000) 335-343
62. Lachenmeier D.W. Assessing the authenticity of absinthe using sensory evaluation and HPTLC analysis of the bitter principle absinthin. Food Research International 40 (2007) 167-175
63. Lindinger W., Hansel A., and Jordan A. On-line monitoring of volatile organic compounds at pptv levels by means of proton-transfer-reaction mass spectrometry (PTR-MS) medical applications, food control and environmental research. International Journal of Mass Spectrometry and Ion Processes 173 3 (1998) 191-241
64. Liu L., Cozzolino D., Cynkar W.U., Gishen M., and Colby C.B. Geographical classification of Spanish and Australian Tempranillo red wines by visible and near-infrared spectroscopy combined with multivariate analysis. Journal of Agricultural and Food Chemistry 54 (2006) 6754-6759
65. Luykx D.M.A.M., Casteleijn M.G., Jiskoot W., Westdijk J., and Jongen P.M.J.M. Physicochemical studies on the stability of influenza haemagglutinin in vaccine bulk material. European Journal of Pharmaceutical Sciences 23 (2004) 65-75
66. 1H NMR spectroscopy. Journal of Agricultural and Food Chemistry 49 (2001) 2687-2696
67. Marmiroli N., Peano C., and Maestri E. Advanced PCR techniques in identifying food components. In: Lees M. (Ed). Food authenticity and traceability (2003), Woodhead Publishing Limited and CRC Press LLC 3-33
68. Martinelli L.A., Moreira M.Z., Ometto J.P.H.B., Alcarde A.R., Rizzon L.A., Stange E., et al. Stable carbon isotopic composition of the wine and CO2 bubbles of sparkling wines: Detecting C-4 sugar additions. Journal of Agricultural and Food Chemistry 51 (2003) 2625-2631
69. Martin G.J., Mazure M., Jouitteau C., Martin Y.-L., Aguile L., and Allain P. Characterization of the geographic origin of Bordeaux wines by a combined use of isotopic and trace element measurements. American Journal of Enology and Viticulture 50 4 (1999) 409-417
70. Mato I., Huidobro J.F., Simal-Lozano J., and Sancho M.T. Analytical methods for the determination of organic acids in honey. Critical Reviews in Analytical Chemistry 36 (2006) 3-11
71. Mauriello G., Moio L., Genovese A., and Ercolini D. Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese manufacture. Journal of Dairy Science 86 (2003) 486-497
72. McKelvy M.L., Britt T.R., Davis B.L., Gillie J.K., Graves F.B., and Lentz L.A. Infrared spectroscopy. Analytical Chemistry 70 (1998) 119-177
73. Meier-Augenstein W. Stable isotope analysis of fatty acids by gas chromatography-isotope ratio mass spectrometry. Analytica Chimica Acta 465 (2002) 63-79
74. Meija J., Mounicou S., and Caruso J.A. Plasma spectrometry for elemental speciation and characterization in beverages. Journal of AOAC International 87 1 (2004) 205-224
75. Montanari M. The culture of food (1994), Blackwell, Oxford
76. Moreda-Piñeiro A., Fisher A., and Hill S.J. The classification of tea according to region of origin using pattern recognition techniques and trace metal data. Journal of Food Composition and Analysis 16 2 (2003) 195-211
77. Mout, L. (2004). Geographical indicated products in The Netherlands. Ph.D. thesis, Wageningen, The Netherlands.
78. Núñez M., Peña R.M., Herrero C., and García-Martín S. Analysis of some metals in wine by means of capillary electrophoresis. Application to the differentiation of Ribeira Sacra Spanish red wines. Analusis 28 (2000) 432-437
79. Ogrinc N., Košir I.J., Kocjančič M., and Kidrič J. Determination of authenticity, regional origin, and vintage of Slovenian wines using a combination of IRMS and SNIF-NMR analyses. Journal of Agricultural and Food Chemistry 49 (2001) 1432-1440
80. Ollivier D., Artaud J., Pinatel C., Durbec J.P., and Guérère M. Triacylglycerol and fatty acid compositions of French virgin olive oils. Characterisation by chemometrics. Journal of Agricultural and Food Chemistry 51 (2003) 5723-5731
81. Paramás A.M.G., Bárez J.A.G., Garcia-Villanova R.J., Palá T.R., Albajar R.A., and Sánchez J.S. Geographical discrimination of honeys by using mineral composition and common chemical quality parameters. Journal of the Science of Food and Agriculture 80 (2000) 157-165
82. Peng Y., Liu F., and Ye J. Quantitative and qualitative analysis of flavonoid markers in Frucus aurantii of different geographical origin by capillary electrophoresis with electrochemical detection. Journal of Chromatography B 830 (2006) 224-230
83. Penza M., and Cassano G. Chemometric characterization of Italian wines by thin-film multisensors array and artificial neural networks. Food Chemistry 86 (2004) 283-296
84. Pérez Elortondo F.J., Ojeda M., Albisu M., Salmerón J., Etayo I., and Molina M. Food quality certification: An approach for the development of accredited sensory evaluation methods. Food Quality and Preference 18 (2007) 425-439
85. Perez A.L., Smith B.W., and Anderson K.A. Stable isotope and trace element profiling combined with classification models to differentiate geographic growing origin for three fruits: Effects of subregion and variety. Journal of Agricultural and Food Chemistry 54 (2006) 4506-4516
86. Picque D., Cattenoz T., Corrieu G., and Berger J.L. Discrimination of red wines according to their geographical origin and vintage year by the use of mid-infrared spectroscopy. Sciences des Aliments 25 (2005) 207-220
87. Pillonel L., Ampuero S., Tabacchi R., and Bosset J.O. Analytical methods for the determination of the geographic origin of Emmental cheese: Volatile compounds by GC/MS-FID and electronic nose. European Food Research and Technology 216 (2003) 179-183
88. Pillonel L., Badertscher R., Bütikofer U., Casey M., Dalla Torre M., Lavanchy P., et al. Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses. European Food Research and Technology 215 (2002) 260-267
89. Pillonel L., Badertscher R., Froidevaux P., Haberhauer G., Hölzl S., Horn P., et al. Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins. Lebensmittel-Wissenschaft-Und-Technologie- Food Science and Technology 36 (2003) 615-623
90. Povolo M., Contarini G., Mele M., and Secchiari P. Study on the influence of pasture on volatile fraction of ewes' dairy products by solid-phase microextraction and gas chromatography-mass spectrometry. Journal of Dairy Science 90 (2007) 556-569
91. Putzig C.L., Leugers M.A., McKelvy M.L., Mitchell G.E., Nyquist R.A., Papenfuss R.R., et al. Infrared spectroscopy. Analytical Chemistry 66 (1994) 26-66
92. Radovic B.S., Careri M., Mangia A., Musci M., Gerboles M., and Anklam E. Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey. Food Chemistry 72 (2001) 511-520
93. Raspor P., Milek D.M., Polanc J., Možina S.S., and Čadež N. Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia. International Journal of Food Microbiology 109 (2006) 97-102
94. Reid L., O'Donnel C.P., and Downey G. Recent technological advances for the determination of food authenticity. Trends in Food Science & Technology 17 (2006) 344-353
95. Remaud G.S., Martin Y.-L., Martin G.G., Naulet N., and Martin G.J. Authentication of mustard oils by combined stable isotope analysis (SNIF-NMR and IRMS). Journal of Agricultural and Food Chemistry 45 (1997) 1844-1848
96. Renou J.P., Bielicki G., Deponge C., Gachon P., Micol D., and Ritz P. Characterization of animal products according to geographic origin and feeding diet using nuclear magnetic resonance and isotope ratio mass spectrometry. Part II: Beef meat. Food Chemistry 86 (2004) 251-256
97. 1H NMR fingerprinting with principal component analysis, linear discriminant analysis and probabilistic neural networks. Analytica Chimica Acta 552 (2005) 13-24
98. Ritzer G. The McDonaldization of society: An investigation into the changing character of contemporary social life (1996), Pine Forge Press, CA
99. Rivero R.C., Hernández P.S., Rodríguez E.M.R., Martín J.D., and Romero C.D. Mineral concentrations in cultivars of potatoes. Food Chemistry 83 2 (2003) 247-253
100. Rodriquez-Delgado M.A., Gonzalez-Hernandez G., Conde-Gonzales J.E., and Perez-Trujillo J.P. Principal component analysis of the polyphenol content in young red wines. Food Chemistry 78 (2002) 523-532
101. Rossmann A. Determination of stable isotope ratios in food analysis. Food Reviews International 17 3 (2001) 347-381
102. Rossmann A., Haberhauer G., Hölzl S., Horn P., Pichlmayer F., and Voerkelius S. The potential of multielement stable isotope analysis for regional origin assignment of butter. European Food Research and Technology 211 1 (2000) 32-40
103. Ruiz del Castillo M.L., Caja M.M., Blanch G.P., and Herriaz M. Enantiomeric distribution of chiral compounds in orange juices according to their geographical origins. Journal of Food Protection 66 8 (2003) 1448-1454
104. Ruoff K., Karoui R., Dufour E., Luginbühl W., Bosset J.-O., Bogdanov S., et al. Authentication of the botanical origin of honey by front-face fluorescence Spectroscopy. A preliminary study. Journal of Agricultural and Food Chemistry 53 (2005) 1343-1347
105. Ruoff K., Luginbühl W., Künzli R., Iglesias M.T., Bogdanov S., Bosset J.-O., et al. Authentication of the botanical and geographical origin of honey by mid-infrared spectroscopy. Journal of Agricultural and Food Chemistry 54 (2006) 6873-6880
106. Sacco A., Brescia M.A., Liuzzi V., Reniero F., Guillou C., Ghelli S., et al. Characterization of Italian olive oils based on analytical and nuclear magnetic resonance determinations. Journal of the American Oil Chemists' Society 77 6 (2000) 619-625
107. Schlosser J., Reynolds A.G., King M., and Cliff M. Canadian terroir: Sensory characterization of Chardonnay in the Niagara Peninsula. Food Research International 38 (2005) 11-18
108. Schmidt O., Quilter J.M., Bahar B., Moloney A.P., Scrimgeour C.M., Begley I.S., et al. Inferring the origin and dietary history of beef from C, N, and S stable isotope ratio analysis. Food Chemistry 91 (2005) 545-549
109. Schwartz R.S., and Hecking L.T. Determination of geographic origin of agricultural products by multivariate analysis of trace element composition. Journal of Analytical Atomic Spectrometry 6 (1991) 637-642
110. Serra F., Guillou C.G., Reniero F., Ballarin L., Cantagallo M.I., Wieser M., et al. Determination of the geographical origin of green coffee by principal component analysis of carbon, nitrogen and boron stable isotope ratios. Rapid Communications in Mass Spectrometry 19 (2005) 2111-2115
111. 13C NMR and multivariate calibration with variable reduction. Analytica Chimica Acta 348 (1997) 357-374
112. Shimoda M., Shibamoto T., and Noble A.C. Evaluation of headspace volatiles of cabernet Sauvignon wines sampled by an on-column method. Journal of Agricultural and Food Chemistry 41 (1993) 1664-1668
113. Sivertsen H.K., Holen B., Nicolaysen F., and Risvik E. Classification of French red wines according to their geographical origin by the use of multivariate analyses. Journal of the Science of Food and Agriculture 79 (1999) 107-115
114. Spitaler, R., Araghipour, N., Mikoviny, T., Wisthaler, A., Via, J. D., & Märk, T. D. (2007). Discrimination of different wine varieties through direct headspace analyses by PTR-MS. In A. Hansel, & T. D. Märk (Eds.), 3rd international conference on proton transfer reaction mass spectrometry and its applications (pp. 136-139). Austria.
115. Stefanoudaki E., Kotsifaki F., and Koutsaftakis A. The potential of HPLC triglyceride profiles for the classification of Cretan olive oils. Food Chemistry 60 3 (1997) 425-432
116. Stefanoudaki E., Kotsifaki F., and Koutsaftakis A. Sensory and chemical profiles of three European olive varieties (Olea europea L); an approach for the characterization and authentication of the extracted oils. Journal of the Science of Food and Agriculture 80 (2000) 381-389
117. Steine C., Beaucousin F., Siv C., and Pfeiffer G. Potential of semiconductor sensor arrays for the origin authentication of pure Valencia orange juices. Journal of Agricultural and Food Chemistry 49 (2001) 3151-3160
118. Strike D.J., Meijerink M.G.H., and Koudelka-Hep M. Electronic noses - A mini-review. Fresenius' Journal of Analytical Chemistry 364 6 (1999) 499-505
119. Tapp H.S., Defernez M., and Kemsley E.K. FTIR spectroscopy and multivariate analysis can distinguish the geographical origin of extra virgin olive oils. Journal of Agricultural and Food Chemistry 51 (2003) 6110-6115
120. Tomás-Barberán F.A., Ferreres F., García-Viguera C., and Tomás-Lorente F. Flavonoids in honey of different geographical origin. Zeitschrift für Lebensmittel- Untersuchung und -Forschung 196 (1993) 38-44
121. Tranchida P.Q., Dugo P., Dugo G., and Mondello L. Comprehensive two-dimensional chromatography in food analysis. Journal of Chromatography A 1054 1-2 (2004) 3-16
122. Vallejo-Cordoba B., González-Córdova A., Mazorra-Manzano M., and Rodríguez-Ramírez R. Capillary electrophoresis for the analysis of meat authenticity. Journal of Separation Science 28 (2005) 826-836
123. Vanhoe. A review of the capabilities of ICP-MS for trace element analysis in body fluids and tissues. Journal of Trace Elements Electrolytes and Health Disease 7 3 (1993) 131-139
124. Vilanova M., and Vilariño F. Influence of geographic origin on aromatic descriptors of Spanish Albariño wine. Flavour and Fragrance Journal 21 (2006) 373-378
125. Wang L.C., Cao Y.H., Xing X.P., and Ye J.N. Fingerprint studies of Radix Scutellariae by capillary electrophoresis and high performance liquid chromatography. Chromatographia 62 5/6 (2005) 283-288
126. 1H NMR data obtained from propolis samples of different geographical origin. Phytochemical analysis 17 (2006) 323-331
127. Woolfe M., and Primrose S. Food forensics: Using DNA technology to combat misdescription and fraud. Trends in Biotechnology 22 (2004) 222-226