Authenticity and traceability in beverages


Kamiloglu S.

FOOD CHEMISTRY, vol.277, pp.12-24, 2019 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 277
  • Publication Date: 2019
  • Doi Number: 10.1016/j.foodchem.2018.10.091
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.12-24
  • Keywords: Adulteration, Geographical origin, Fingerprinting, Isotopic ratio, Chemometrics, Fruit juices, Coffee, Tea, Wine, Alcoholic beverages, CYPRIOT SPIRIT ZIVANIA, GROUND COFFEE ADULTERATION, NEAR-INFRARED SPECTROSCOPY, RATIO MASS-SPECTROMETRY, UV-VIS SPECTROSCOPY, GEOGRAPHICAL ORIGIN, SNIF-NMR, ROASTED COFFEE, STABLE-ISOTOPE, GREEN TEA

Abstract

Nowadays, consumers expect to be sure that a food product complies with its label and demand further information regarding the geographical origin of the product. Beverages are among the most likely foods to be the target of food fraud. Adulteration through practices including, among the others, mixing or substituting the original material with other materials or useless parts of the same materials, which do not conform to the official standards and the food label, originate non-authentic beverages. For the determination of beverage authenticity, chemical, biomolecular and isotopic approaches could be applied depending on the level in the structure of the matter for obtaining the target information. This review highlights the recent key studies and related analytical approaches on authentication of beverages including fruit juices, coffee and tea, and wine and other alcoholic beverages.