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Food Authentication using Profiling Techniques

The combination of modern analytical techniques with chemometric pattern recognition provides a powerful approach to quality assurance in the food sector. IFR has a long track record of developing spectral profiling methods – infrared, Raman and NMR – for the analysis of foods and food products. Over the past two decades, the teams in IFR’s Analytical Sciences Unit have received funding from a variety of sources to address authentication issues in selected food product areas. Most recently, together with Oxford Instruments Industrial Analysis we have secured funding from the Technology Strategy Board to develop automated bench-top Nuclear Magnetic Resonance (NMR) spectroscopy, which is being used to tackle a variety of food industry challenges.

Our publications on food authentication, by product area:
Vegetable oils
  • OPEN ACCESS Parker T., Limer E., Watson A., Defernez M., Williamson D., Kemsley E. K.(2014) 60MHz 1H NMR Spectroscopy for the analysis of edible oils TRAC – Trends in Analytical Chemistry 57, 147–158 doi.org/10.1016/j.trac.2014.02.006
  • Tapp H. S., Defernez M., Kemsley E. K.(2003) FTIR spectroscopy and multivariate analysis can distinguish the geographic origin of extra virgin olive oils Journal of Agricultural and Food Chemistry 51 6100-6115 View abstract at PubMed Dataset available
  • Marigheto N. A., Kemsley E. K., Defernez M., Wilson R. H.(1998) Comparison of mid-infrared and raman spectroscopies for the authentication of edible oils Journal of the American Oil Chemists Society 75 987-992
  • Lai YW, Kemsley EK, Wilson RH (1994) Potential of Fourier transform-infrared spectroscopy for the authentication of vegetable-oils Journal of Agricultural and Food Chemistry, 42, 1154-1159
  • Lai YW, Kemsley EK, Wilson RH (1995) Quantitative-analysis of potential adulterants of extra virgin olive oil using infrared-spectroscopy Food Chemistry, 53, 95-98
Meat products
  • OPEN ACCESS Jakes W., Gerdova A., Defernez M., Watson A., McCallum C., Limer W., Colquhoun I. J., Williamson D., Kemsley E. K. (2015) Authentication of beef versus horse meat using 60 MHz 1H NMR spectroscopy Food Chemistry, 175, 1–9 doi:10.1016/j.foodchem.2014.11.110
  • Al Jowder O., Kemsley E. K., Wilson R. H.(2002) Detection of adulteration in cooked meat products by mid-infrared spectroscopy Journal of Agricultural and Food Chemistry 50 1325-1329 View abstract at PubMed
  • Al-jowder O., Defernez M., Kemsley E. K., Wilson R. H.(1999) Mid-infrared spectroscopy and chemometrics for the authentication of meat products Journal of Agricultural and Food Chemistry 47 3210-3218 View abstract at PubMed
  • Al-Jowder O., Kemsley E. K., Wilson R. H.(1997) Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study Food Chemistry 59 195-201
Fruit and Fruit Products
  • Holland J. K., Kemsley E. K., Wilson R. H.(1998) Use of Fourier Transform infrared spectroscopy and chemometrics for the detection of adulteration of strawberry purees Journal of the Science of Food and Agriculture 76 263-269 Dataset available
  • Belton P. S., Colquhoun I. J., Kemsley E. K., Degadillo I., Roma P., Dennis M. J., Sharman M., Holmes E., Nicholson J. K., Spraul M.(1998) Application of chemometrics to the 1H NMR spectra of apple juices: discrimination between apple varieties Food Chemistry 61 207-213
  • Defernez M., Kemsley E. K., Wilson R. H.(1997) Mid-infrared as a new tool for detecting adulteration in fruit products Mikrochimica Acta Supplement 14 181-182
  • Kemsley EK, Holland JK, Defernez M, Wilson RH (1996) Detection of adulteration of raspberry purees using infrared spectroscopy and chemometrics Journal of Agricultural and Food Chemistry, 44, 3864-3870
  • Holland JK, Kemsley EK, Wilson RH (1997) Transfer of spectral data between Fourier-transform infrared spectrometers for use in discriminant analysis of fruit purees Journal of the Science of Food and Agriculture, 75, 391-400
  • Defernez M, Wilson RH (1995) Mid-infrared spectroscopy and chemometrics for determining the type of fruit used in jam J. Sci. Food Agric., 67, 461-467
  • Defernez M, Kemsley EK, Wilson RH (1995) Use of infrared-spectroscopy and chemometrics for the authentication of fruit purees Journal of Agricultural and Food Chemistry, 43, 109-113
  • Belton PS, Kemsley EK, McCann MC, Ttofis S, Wilson RH, Delgadillo I (1995) The identification of vegetable matter using Fourier-transform infrared-spectroscopy Food Chemistry 54, 437-441
  • Kemsley EK, Belton PS, McCann MC, Ttofis S, Wilson RH, Delgadillo I (1994) Spectroscopic method for the authentication of vegetable matter Food Control, 5, 241-243
Coffee and tea
  • LeGall G, Colquhoun IJ, Defernez M (2004) Metabolite Profiling Using 1H NMR Spectroscopy for Quality Assessment of Green Tea, Camellia Sinensis (L.) J. Agric. Food Chem., 52 (4), 692-700.
  • Downey G., Briandet R., Wilson R. H., Kemsley E. K.(1997) Near and mid-infrared (NIR and MIR) spectroscopies in food authentication: the example of coffee varietal identification Journal of Agricultural and Food Chemistry 45 4357-4361 Dataset available
  • Briandet R., Kemsley E. K., Wilson R. H.(1996) Approaches to adulteration detection in instant coffee beans using infrared spectroscopy and chemometrics Journal of the Science of Food and Agriculture 71 359-366
  • Briandet R., Kemsley E. K., Wilson R. H.(1996) Discrimination of Arabica and Robusta coffee beans using infrared spectroscopy and chemometrics Journal of Agricultural and Food Chemistry 44 170-174
  • Kemsley EK, Ruault S, Wilson RH (1995) Discrimination between coffea-arabica and coffea-canephora variant robusta beans using infrared-spectroscopy Food Chemistry, 54, 321-326
Funding:

Our work on Food Profiling has been supported by:

  • InnovateUK (2012 – ongoing)
  • UEA MChem Forensic Chemistry Studentships
  • MAFF/DEFRA-LINK
  • UEA MSc Analytical Chemistry Studentships
  • BBSRC Competitive Strategic Grant (1994 – 2001)