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Analytical authentication of organic products: an overview of markers

Capuano, E.; Boerrigter-Eenling, R.; van der Veer, G. and van Ruth , S.M. (2013) Analytical authentication of organic products: an overview of markers. Science of Food and Agriculture, 93, pp. 12-28.

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Consumers' interest in organic foods is increasing and so is the need for robust analytical tools for their authentication. This review focuses on the most promising biomarkers/analytical approaches that are available for the authentication of organic produce. Food products have been subdivided into two groups: foods of plant origin (crops) and foods of animal origin (meat, milk and dairy products, eggs and fish). For each food category the most suitable biomarkers are presented and their potential for authentication is discussed. In the light of current knowledge, it is unlikely that the authentication of organic food products can be attained by the measurement of a single marker. Analytical approaches based on the measurement of multiple markers and/or complex chemical or physical profiles/fingerprints supported by multivariate statistical analysis seem considerably more promising in this respect. For the development of robust classification models, well-designed experimental studies must be performed that rely on data sets that are both well balanced and of sufficient size to ensure that all relevant sources of variation for the target biomarkers are included in the reference database.

EPrint Type:Journal paper
Subjects:"Organics" in general
Values, standards and certification
Knowledge management
Research affiliation: European Union > CORE Organic II > AuthenticFood
H2020 or FP7 Grant Agreement Number:249667
Deposited By: Holst Laursen, Assis Prof Kristian
ID Code:22820
Deposited On:11 Jun 2013 10:25
Last Modified:11 Jun 2013 10:25
Document Language:English
Refereed:Peer-reviewed and accepted

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