Authentication of Food and Wine

Authentication of Food and Wine

by Susan E. Ebeler, Gary R. Takeoka, Peter Winterhalter
     
 


Consumers, regulators, and the food industry increasingly require that foods comply not only with label descriptions of food content, but also with information regarding the food's origin. For example, the wine industry has a long history of labeling wines based on varietal, regional, or age (vintage)-related properties. However, regulatory agencies are now… See more details below

Overview


Consumers, regulators, and the food industry increasingly require that foods comply not only with label descriptions of food content, but also with information regarding the food's origin. For example, the wine industry has a long history of labeling wines based on varietal, regional, or age (vintage)-related properties. However, regulatory agencies are now beginning to require methods to confirm this label information. Food retailers are also facing voluntary or mandatory labeling requirements that will indicate regional or country-of-origin, species and/or varietal information. As a result, development of reliable analytical methods to confirm the authenticity of the label information is needed. This book presents the latest research on food and wine authentication. The chapters are authored by leading international scientists whose research focuses on the development and application of analytical methodologies used for the authentication of food and beverages.

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Product Details

ISBN-13:
9780841239654
Publisher:
American Chemical Society
Publication date:
12/28/2006
Series:
ACS Symposium Series
Pages:
364
Product dimensions:
9.10(w) x 6.20(h) x 1.00(d)

Meet the Author

University of California, Davis

U.S. Department of Agriculture

Technical University of Braunschweig

Table of Contents

Preface
Overview and General Methodologies
Authentication of Food and Wine   Peter Winterhalter     2
Detection and Quantification of Roundup Ready Soy in Food Samples Using Conventional and Real-Time Polymerase Chain Reaction   Michael Rott   Tracy Lawrence   Margaret Green     13
Enantiomeric Analysis as a Tool for Authentication of Foods and Beverages   Susan E. Ebeler     39
Authentication of Flavors and Essential Oils
Sophisticated Online Techniques in the Authenticity Assessment of Natural Flavors   Armin Mosandl   Mirjam Kreck   Jochen Jung   Sabine Sewenig     52
Flavor Authenticity Studies by Isotope Ratio Mass Spectrometry: Perspectives and Limits   Elke Richling   Markus Appel   Frank Heckel   Kathrin Kahle   Michael Kraus   Christina Preston   Wolfgang Hummer   Peter Schreier     75
Authentication of Essential Oils   Franz-Josef Hammerschmidt   Gerhard E. Krammer   Lars Meier   Detlef Stockigt   Stefan Brennecke   Klaus Herbrand   Angelika Luckhoff   Uwe Schafer   Claus Oliver Schmidt   Heinz-Jurgen Bertram     87
Authentication of Foods and Beverages
Quality Control of Olive Oil: Analytical andOrganoleptic Schemes for Quality Grading and Purity Control of Olive Oil   Sonja Fritsche   Karel Hrncirik     110
Fish and Seafood Authentication   Carmen G. Sotelo   Ricardo I. Perez-Martin     126
Authenticity of Tea (C. sinensis) and Tea Products   Ulrich H. Engelhardt     138
Fruit Juice Authentication: What Have We Learned?   Ronald E. Wrolstad   Robert W. Durst     147
Authentication of Wine and Alcoholic Beverages
Wine Authentication Using Stable Isotope Ratio Analysis: Significance of Geographic Origin, Climate, and Viticultural Parameters   N. Christoph   A. Rossmann   C. Schlicht   S. Voerkelius     166
A Simplified Approach to Wine Varietal Authentication Using Complementary Methods: Headspace Mass Spectrometry and FTIR Spectroscopy   Neil Pennington   Fan Ni   Md. Abdul Mabud   Sumer Dugar     180
Geographic Origin of Wine Via Trace and Ultra-Trace Elemental Analysis Using Inductively Coupled Plasma-Mass Spectrometry and Chemometrics   James Jaganathan   Md. Abdul Mabud   Sumer Dugar     200
Grape and Wine Varietal Authentication by DNA Analysis   P. This   R. Siret   T. Lacombe   V. Laucou   F. Moreau   D. Vares   J. M. Boursiquot     207
Anthocyanin, Flavonol, and Shikimic Acid Profiles as a Tool to Verify Varietal Authenticity in Red Wines Produced in Chile   Dietrich von Baer   Claudia Mardones   Luis Gutierrez   Glenn Hofmann   Antonieta Hitschfeld   Carola Vergara     228
Red Wine Authenticity: Impact of Technology on Anthocyanin Composition   Ulrich Fischer   Markus Lochner   Sascha Wolz     239
Assignment of the Regional Origin of Cherry Brandies by Stable Isotope Analysis   K.-H. Engel   R. Baudler   L. Adam   A. Rossmann   G. Versini   N. Christoph   C. Bauer-Christoph     254
Authenticity: The Case of Tequila   Mercedes G. Lopez     273
Authentication of Herbs, Herbal Products, and Botanicals
Identification of Green Tea (Camellia sinensis L.) and Tea Oil (Camellia oleifera Abel.) by Molecular, Biological, and Anatomical Methods   Michelle R. Lum   Anna Baycher   Barry A. Prigge   Mary Hardy   David Heber   Ann M. Hirsch     290
Health Food and Medicine: Combined Chemical and Molecular Technologies for Authentication and Quality Control   Pang-Chui Shaw   Ren-Wang Jiang   Ka-Lok Wong   Paul Pui-Hay But      305
Indexes
Author Index     327
Subject Index     329

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