Thumbnail Image
Publication

Food Authentication using Infrared Spectroscopic Methods

Downey, Gerard
; 
Kelly, J. Daniel
Citations
Altmetric:
Keywords
Food authentication, Infrared spectroscopy, Adulteration
Date
01/06/2006
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
Show all metadata
Files
Thumbnail Image
eopr-4907.pdf
Adobe PDF, 486.7 KB
Research Projects
Organizational Units
Journal Issue
URI
http://hdl.handle.net/11019/979
Citation
Downey, G., Kelly, J.D., Food Authentication using Infrared Spectroscopic Methods, Ashtown Food Research Centre Research Report No. 79, Teagasc, 2006
Abstract
Confirmation of the authenticity of a food or food ingredient is an increasing challenge for food processors and regulatory authorities. This is especially the case when an added-value claim, such as one relating to geographic origin or a particular processing history, is made on the food label. Regulatory agencies are concerned with the prevention of economic fraud while the food processor needs confirmation of such claims in order to protect a brand, the image of which could be severely damaged should an adulterated ingredient make its way into the branded food product.To be of greatest value, any analytical tool deployed to confirm authenticity claims needs to be portable, easy to use, non-destructive and accurate. Infrared spectroscopy, near and mid-infrared, is a tool which has been demonstrated to possess these properties in a wide range of situations.While some applications in food authenticity have been reported, the work undertaken in this project was designed to explore their capabilities regarding a number of products and authenticity issues of particular interest to the Irish agri-food industry i.e. olive oil, honey, soft fruit purées and apple juice.
Funder
Grant Number
Embedded videos