Food authenticity implies the proper identification of a food commodity, typically those for which economic adulteration would be a target. These include, but are not limited to, high cost alcoholic beverages, spices such as saffron, and ‘superfood’ berries and juices. Thus, food authenticity and food fraud go hand-in-hand. To address this, the literature contains both profiling (a targeted approach) and fingerprinting (a non-targeted approach) using vibrational spectroscopy, NMR, MS, and chromatographic techniques with chemometric data analysis. Class differentiation provides numerous modeling methods and has been used extensively to distinguish a specific food or food variety and to demonstrate Protected Designation of Origin (PDO). Class differentiation requires the collection and analysis of both the authentic food and other foods for distinction. This creates the difficulty of trying to obtain all the possible alternative foods. In contrast, class analogy requires only the authentic set. This presentation will describe the implementation of both types of models using liquid chromatography coupled to high resolution accurate mass hybrid quadrupole time-of-flight mass spectrometry of maple syrup. Maple syrup is a unique food harvested from Maryland to Canada with Canada being the largest producer. Although it has no PDO, there are many imitation syrups. In addition, there are different grades associated with time of harvest. Both profiling and fingerprinting will be discussed along with the examination of adulteration.

Food authenticity, class analogy or class differentiation or both

2019 Spring National Meeting

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