0.25
0.5
0.75
1.25
1.5
1.75
2
The authenticity of food flavourings and geographical traceability of food crops using a stable isotope methodology: synthesis of approach
Published on May 18, 202310 Views
Chapter list
FOOD FRAUDS00:00
10% of the Global Food Supply Affected00:08
40 % of people have confidence that the food products they buy are generally authentic. 00:14
Do we really get what we pay for?00:24
Do we really get what we pay for? 100:29
Regulation (EC) No 1334/200800:48
Regulation (EC) No 1334/2008 100:59
Regulation (EC) No 1334/2008 201:02
Regulation (EC) No 1334/2008 301:04
Regulation (EC) No 1334/2008 401:18
Fraud risk: Synthetic flavours are sold as natural!01:21
Authenticity of Food Flavourings Case studies01:26
Fruit flavourings01:29
Fruit flavourings 101:35
Vanillin01:41
Vanillin 101:47
Vanillin 201:53
Truffles 02:01
Truffles 102:06
Geographical Origin of Fruits and Vegetables Case studies02:15
Geographical Origin of Fruits and Vegetables 102:19
Geographical Origin of Fruits and Vegetables 202:20
Geographical Origin of Fruits and Vegetables 302:22
Geographical Origin of Fruits and Vegetables 402:22
Geographical Origin of Fruits and Vegetables 502:23
Geographical Origin of Fruits and Vegetables 602:24
Geographical Origin of Fruits and Vegetables 702:25
Slovenian origin?02:27
Slovenia 02:36
Slovenia 102:38
Slovenia 202:41
Fraud risk: mislabeling the origin of production!02:49
How can we fight against frauds and be confident that the food we are buying is authentic? 02:56
The four gears building trust in our food03:05
The four gears building trust in our food 103:12
Geographical origin of food03:17
Geographical origin of food 103:26
Authenticity of flavourings03:35
Authenticity of flavourings 103:47
Authenticity of flavourings 203:55
Authenticity of flavourings 304:02
Authenticity of flavourings 404:04
Authenticity of flavourings 504:05
Authenticity of flavourings 604:09
Authenticity of flavourings 704:14
Authenticity of flavourings 804:21
Authenticity of flavourings 904:30
Authenticity of flavourings 1004:45
Authenticity of flavourings 1104:47
Peak size / linearity correction04:49
Peak size / linearity correction 104:51
Multiple-point isotopic linear normalisation05:00
Measurement uncertainty05:18
Measurement uncertainty 105:21
Measurement uncertainty 205:31
Compound specific δ13C measurements05:35
Compound specific δ13C measurements 105:48
Compound specific δ13C measurements 205:54
Compound specific δ13C measurements 305:55
Compound specific δ13C measurements 405:58
Compound specific δ13C measurements 506:01
The four gears building trust in our food 106:10
The four gears building trust in our food 206:23
Data interpretation requires extensive samples against which a sample under reference data set of authentic food investigation can be compared.06:28
General requirements06:40
General requirements 106:46
General requirements 206:48
General requirements 306:52
General requirements 406:55
General requirements 507:00
10 databases were established 07:02
10 databases were established 107:07
10 databases were established 207:15
10 databases were established 307:27
10 databases were established 407:31
10 databases were established 507:34
10 databases were established 607:49
10 databases were established 708:01
10 databases were established 808:06
The four gears building trust in our food08:09
The four gears building trust in our food 108:13
Authenticity of flavourings08:18
Authenticity of flavourings 108:37
Authenticity of flavourings 208:39
Fruits08:44
Truffles08:55
Vanillin 09:00
Vanillin 109:02
Vanillin 209:06
Vanillin 309:12
Vanillin 409:16
Geographical origin of food09:20
Geographical origin of food 109:39
Geographical origin of food 209:54
Class-modelling or one-class classifiers09:59
Class-modelling or one-class classifiers 110:07
Class-modelling or one-class classifiers 210:16
Class-modelling or one-class classifiers 310:21
Class-modelling or one-class classifiers 410:22
Class-modelling or one-class classifiers 510:23
Class-modelling or one-class classifiers 610:25
Target set (compliant samples) 10:26
Target set (compliant samples) 110:34
Target set (compliant samples) 210:35
Target set (compliant samples) 310:37
Alternative set (non-compliant samples)10:43
Alternative set (non-compliant samples) 110:49
Alternative set (non-compliant samples) 210:57
Test set (unknown samples)10:59
Test set (unknown samples) 111:05
Test set (unknown samples) 211:09
Test set (unknown samples) 311:20
Test set (unknown samples) 411:21
Test set (unknown samples) 511:24
Excellent year to year DD-SIMCA models11:32
Significant year to year variation11:42
Robust general DD-SIMCA model for11:52
The four gears building trust in our food12:03
The four gears building trust in our food 112:16
Authenticity of Food Flavourings12:18
Number of commercial samples12:20
Number of commercial samples 112:22
Number of commercial samples 212:23
Number of commercial samples 312:24
Fruit flavourings on the market can be questioned12:28
Fruit flavourings on the market can be questioned 112:34
All 4 samples contain synthetic vanillin12:37
All 4 samples contain synthetic vanillin 112:46
2 compounds indicate presence of synthetic flavour in truffle samples12:49
2 compounds indicate presence of synthetic flavour in truffle samples 112:51
2 compounds indicate presence of synthetic flavour in truffle samples 212:59
Geographical origin of Fruits and Vegetables13:00
% of samples non compliant with declaration13:04
Conclusions13:14
The four gears building trust in our food13:20
Methodology13:26
Database13:36
Data analysis13:46
Market testing14:02
Acknowledgements14:18
Implementation of research14:19
Samples14:25
Thank you14:33