This paper reviews the use of a range of fingerprinting techniques:- mass spectrometry (MS) fingerprinting including IRMS (isotopic ratio MS), PTR-MS (proton transfer reaction MS),   ESI-MS (electrospray ionisation MS), chromatographic fingerprinting, electrophoretic fingerprinting, spectroscopic fingerprinting, and other fingerprinting methods. The fingerprinting technique has to be combined with chemometrics to permit interpretation. The review gives some examples in the use of these techniques for determining the authenticity of foods.

Read the full paper at: Fingerprinting methods in authenticity

E-mail me when people leave their comments –

You need to be a member of FoodAuthenticity to add comments!

Join FoodAuthenticity