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Working group 3: Authenticity

WG Leader: Jana Hajslova (VSCHT, Czech Republic)

Members: Angel Angelov, Velitchka Gotcheva, UFT, Bulgaria; Martino Barbenara, COOP, Italy; Rickard Knutsson, SVA, Sweden; Ainhoa Bilbau, Gaiker, Spain; Peter Siekel, VUP, Slovakia.

Main Topics for the future:

Development of appropriate tools for authentication of food products, with the emphasis on olive oils / tomato sauce / fish and fish products / wine / cereals / honey / beer / organic vs. conventional products / processed meat products / dairy products (identification of fast, reliable, robust, accurate, reproducible and easy to perform analytical methods / strategies in relation to different types of fraud in various food matrices; including also surveillance methods for illegal trading; identification of valuable markers for various types of food fraud); Integrated approach for olive oil authentication, focused on different geographical origin (country or region) (addition or replacement of different species, processing origin, various types of adulteration, investigation of new approaches which put in relation chemical and aromatic parameters with sensory pattern, establishing comprehensive databases of profiles of well characterized samples in order to develop models for prediction of olive oil fraud (region, variety, climate conditions etc.); Development of appropriate reference materials for various types of food fraud (contrary to conventional food safety control approaches, for which a wide range of CRM is available, nothing is available for this purpose)

The group plans to publish an article as follows in order to disseminate the groups results:

Working title: Mozzarella: An example of dairy products adulteration; preliminary list of authors: Jaromir Hradecky (VSCHT), Sonia Scaramagli (COOP), Martino Barbanera (COOP), Monika Tomaniova (VSCHT), Jana Hajslova (VSCHT)

Summary: In theoretical part, paper will be concerned with the overview of analytical strategies commonly employed for mozzarella authentication with respect to a fraudulent statement on geographical origin and/or misinformation on composition such as species from which milk was obtained. .

In practical part, applicability of fingerprinting techniques, DART – MS and SPME– GC/HRTOF MS (VSCHT), Electronic nose-GC/FID (COOP), employing appropriate chemometric tools for authentication of mozzarella will be demonstrated to distinguish adulteration by non-declared species´ milk.

Journal: submission to International Dairy Journal (IF 2.333), Journal of Food Composition and Analysis (IF 2.088), International Journal of Dairy Technology (IF 1.179).