Compendium of Analytical Techniques

There are a wide variety of food authenticity methods and applications, which are based on a variety of analytical techniques. This variety can cause confusion to stakeholders who do not have an analytical science background.

The Food Authenticity Network Team has translated the essence of these techniques into ‘simpler’ language, which has been reviewed by a Food Authenticity Centre of Expertise. We hope that this information will be particularly useful to stakeholders working in technical positions in the food industry who are required to interpret and apply the results of analysis.

DNA METHODS 

MASS SPECTROMETRY

MICROSCOPY

MULTISPECTRAL IMAGING

NMR

                          SPECTROSCOPY

STABLE ISOTOPE RATIO ANALYSIS (SIRA)

SPECIFIC METHOD - PROXIMATES ANALYSIS

SPECIFIC METHOD -   TRIGLYCERIDE PROFILES
 

SPECIFIC METHOD -  UNDECLARED FREEZING (HADH)

Many of these techniques rely on untargeted analysis; deriving statistical classification models from reference databases of "authentic" samples. A FAN discussion panel on best practice in building and maintaining such databases is here.  FAN also maintains an index of some organisations which hold such data sets.

We are grateful to Mark Woolfe (FAN) for writing these guides, to our expert reviewers (Helen Grundy (Fera Science Ltd), Kate Kemsley (University of East Anglia), Christophe Noel (SGS), Nigel Payne (Public Analyst Scientific Services) and John Points (FAN)) and to our government Partners for funding the work.

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