Emerging flavour analysis methods for food authentication

S. P. Heenan; S. M. van Ruth

doi:10.1533/9780857098856.2.284

Emerging flavour analysis methods for food authentication

S. P. Heenan
, S. M. van Ruth

Wageningen University & Research

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

This chapter starts with an overview of established flavour analysis methods for assessing food authenticity. Secondly the advantages and disadvantages of each method in combination with their application are discussed. Thirdly an integration of emerging methods with combined analytical techniques for validation of food authenticity will be reviewed. Finally data analysis techniques for determining relationships between instrumental flavour analysis, product authenticity and sensory quality are summarised.

Original language	English
Title of host publication	Instrumental Assessment of Food Sensory Quality
Subtitle of host publication	A Practical Guide
Publisher	Elsevier
Pages	284,313e-312,313e
ISBN (Electronic)	9780857094391
ISBN (Print)	9780857098856
DOIs	https://doi.org/10.1533/9780857098856.2.284
Publication status	Published - 1 Jan 2013
Externally published	Yes

Keywords

analytical flavour analysis
food authentication

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10.1533/9780857098856.2.284

Cite this

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AB - This chapter starts with an overview of established flavour analysis methods for assessing food authenticity. Secondly the advantages and disadvantages of each method in combination with their application are discussed. Thirdly an integration of emerging methods with combined analytical techniques for validation of food authenticity will be reviewed. Finally data analysis techniques for determining relationships between instrumental flavour analysis, product authenticity and sensory quality are summarised.

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SP - 284,313e-312,313e

BT - Instrumental Assessment of Food Sensory Quality

PB - Elsevier

ER -

Emerging flavour analysis methods for food authentication

Abstract

Keywords

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