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Compound-specific analysis for the verification of food authenticity
Published on May 18, 20237 Views
Chapter list
Compound-specific analysis for the verification of food authenticity00:00
FONDAZIONE EDMUND MACH TRACEABILITY UNIT00:08
Stable isotope ratio analyses: what can they tell us?00:59
Stable isotope ratios: official methods01:37
Stable isotope analysis: bulk analysis02:02
Stable isotope analysis: from bulk to compound specific analysis02:35
Internal standardization04:01
CSIA Applications for food authentication04:38
CSIA Applications for food authentication 105:35
Lavender essential oil05:38
Lavender essential oil – VOCs composition08:31
Lavender essential oil – CSIA of VOCs09:05
Lavender essential oil – VOCs composition + CSIA09:55
Adulteration with synthetic compounds or other botanical species10:31
CSIA Applications for food authentication 10:56
15N/14N for distinguishing organic from conventional food11:03
Limitation on the application of 15N/14N analysis12:07
Compound-specific δ15N and δ13C analysis of amino acids12:53
δ15N and δ13C analysis of amino acids - organic and conventional wheat and tomatoes samples13:36
Application of innovative methods for the traceability of organic farming products: the INNOVABIO project (MIPAAF Decree n. 93173/2017)14:18
Experimental plan14:43
Innovabio project – preliminary results15:45
CSIA organic vs. conventional products – other approaches16:16
CSIA Applications for food authentication 17:21
δ15N from soil to wine17:37
Impact of N adjuvants on δ15N 19:25
CSIA – geographical traceability20:18
Conclusions20:43
Thank you for your attention22:02