Status quo and future research challenges on organic food quality determination with focus on laboratory methods

Organic food quality determination needs multi‐dimensional evaluation tools. The main focus is on the authentication as an analytical verification of the certification process. New fingerprinting approaches such as ultra‐performance liquid chromatography–mass spectrometry, gas chromatography–mass sp...

Full description

Saved in:
Bibliographic Details
Published inJournal of the science of food and agriculture Vol. 94; no. 13; pp. 2595 - 2599
Main Authors Kahl, Johannes, Bodroza‐Solarov, Marija, Busscher, Nicolaas, Hajslova, Jana, Kneifel, Wolfgang, Kokornaczyk, Maria Olga, van Ruth, Saskia, Schulzova, Vera, Stolz, Peter
Format Journal Article
LanguageEnglish
Published Chichester, UK John Wiley & Sons, Ltd 01.10.2014
John Wiley and Sons, Limited
Subjects
additives
Animal Welfare - trends
Animals
Authentication
Biomarkers - analysis
Certification
consciousness
Consumer Advocacy - trends
crystallization
crystallization patterns
definition
food
Food Analysis - methods
Food Analysis - standards
Food Inspection - methods
Food Inspection - standards
Food Inspection - trends
Food Quality
Food science
Food, Organic - analysis
Food, Organic - standards
Foods
gas chromatography
grown winter-wheat
Humans
Laboratories
laboratory techniques
Liquids
Mass spectrometry
Mass transit
Mathematical analysis
methods
nutritional quality
organic
Organic foods
products
quality
samples
Spectrometry
Spectroscopy
standardization
validation
wheat-grain leakages
methods
food
organic
quality
Online AccessGet full text

Cover

More Information
Summary:Organic food quality determination needs multi‐dimensional evaluation tools. The main focus is on the authentication as an analytical verification of the certification process. New fingerprinting approaches such as ultra‐performance liquid chromatography–mass spectrometry, gas chromatography–mass spectrometry, direct analysis in real time–high‐resolution mass spectrometry as well as crystallization with and without the presence of additives seem to be promising methods in terms of time of analysis and detecting organic system‐related parameters. For further methodological development, a system approach is recommended, which also takes into account food structure aspects. Furthermore, the authentication of processed organic samples needs more consciousness, hence most of organic food is complex and processed. © 2013 Society of Chemical Industry
Bibliography:http://dx.doi.org/10.1002/jsfa.6553
ArticleID:JSFA6553
istex:A19A3903F636DB07AE8BD597A284A5C22B3D611F
ark:/67375/WNG-GVHR3JM9-5
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
ObjectType-Article-1
ObjectType-Feature-2
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.6553