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The Feasibility of Applying NIR and FT-IR Fingerprinting to Detect Adulteration in Black Pepper

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The Feasibility of Applying NIR and FT-IR Fingerprinting to Detect Adulteration in Black Pepper Downloaded from orbit.dtu.dk on: Oct 10, 2021 Detection of Food Fraud in high value products - Exemplary authentication studies on Vanilla, Black Pepper and Bergamot oil Wilde, Amelie Sina Publication date: 2019 Document Version Publisher's PDF, also known as Version of record Link back to DTU Orbit Citation (APA): Wilde, A. S. (2019). Detection of Food Fraud in high value products - Exemplary authentication studies on Vanilla, Black Pepper and Bergamot oil. Technical University of Denmark. General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. Users may download and print one copy of any publication from the public portal for the purpose of private study or research. You may not further distribute the material or use it for any profit-making activity or commercial gain You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Amelie Sina Wilde Wilde Sina Amelie National Food Institute Technical University of Denmark Detection of Food Fraud in High Value Products Detection of Food Fraud in High Value Products Products Value High in Fraud Food of Detection Exemplary Authentication Studies on Vanilla, Black Pepper and Bergamot Oil National Food Institute Technical University of Denmark Kemitorvet Amelie Sina Wilde 2800 Kgs. Lyngby Denmark PhD Thesis Tel. +45 35 88 70 00 2019 www.food.dtu.dk ISBN: 87-93565-57-7 Detection of Food Fraud in High Value Products Exemplary Authentication Studies on Vanilla, Black Pepper and Bergamot Oil PhD thesis Amelie Sina Wilde April 2019 Supervisors Professor Jørn Smedsgaard, National Food Institute, Technical University of Denmark Dr Henrik Lauritz Frandsen, National Food Institute, Technical University of Denmark Senior Advisor Arvid Fromberg, National Food Institute, Technical University of Denmark Evaluation Committee Associate Professor Lene Duedahl-Olesen, National Food Institute, Technical University of Denmark Professor Lotte Bach Larsen, Department of Food Science, Aarhus University, Denmark Dr Carsten Fauhl-Hassek, German Federal Institute for Risk Assessment, Germany Funding Technical University of Denmark Danish Veterinary and Food Administration Copyright National Food Institute, Technical University of Denmark ISBN 87-93565-57-7 The thesis is available at www.food.dtu.dk National Food Institute Technical University of Denmark Kemitortvet 202 2800 Kgs. Lyngby Tel: +45 35 88 70 00 Preface This thesis presents the results of a three years PhD project at the Technical University of Denmark (DTU). The research was conducted at the Research Group for Analytical Food Chemistry at the National Food Institute from 1st of May 2016 until 30th of April 2019. The thesis was supervised by Professor Jørn Smedsgaard, Dr Henrik Frandsen and Senior Advisor Arvid Fromberg. During these three years an external research stay at the Institute for Global Food Security at the Quees Uiesit Belfast (QUB) was included from 2nd January 2018 until 30th June 2018. The work conducted at QUB was carried out under supervision of Professor Christopher T. Elliott and Dr Simon A. Haughey. This project was funded internally by the Technical University of Denmark and the Danish Veterinary and Food Administration. The sta at the Quees Uiesit Belfast as oeoe supported by Otto Mønsted Fonds. I Acknowledgement Exactly three years ago, this new life chapter in Denmark began and I am very grateful that I got the chance to make this, in many ways, exciting and inspiring experience. Now, I would like to use this opportunity to express my gratitude to everyone who has helped and supported me during this time. Particular thanks go to my supervisors Professor Jørn Smedsgaard, Dr Henrik Lauritz Frandsen and senior advisor Arvid Fromberg for giving me the opportunity to undertake my PhD in this research group and for giving me support and advice. I would also like to thank the whole Analytical Food Chemistry group for providing such a very warm and welcoming working environment. I guess all these Friday breads and cakes in the kitchen gave me a quite authentic impression about this faous hgge, people are talking about. I would like to thank Professor Chris Elliott for the opportunity to visit the research group at the Istitute fo Gloal Food “euit IGF“ at the Quees Uiesit Belfast Nothe Ielad. Thee, I had the pleasure of being supervised by Dr Simon Haughey who gave me great support during the 6 months I stayed in Belfast. I would also like to thank Pamela Galvin-King for her introduction to the laboratory. Moreover, I would like to thank all the fun people at IGFS that were not directly oeted to pojet, ut akig sta i Belfast good ai goig out fo luh, hikig, having dinners and going to the pub. I would like to thank Dr Markus Greule from the Institute of Earth Sciences at the University of Heidelberg (Germany) for the great support by answering many questions about technical details around the GC-IRMS instrument during my two weeks stay in Heidelberg and also for the many valuable discussions about possible vanilla authentication strategies. During my PhD, I also worked with Philip Johan Havemann Jørgensen from DTU Compute, whom I would like to thank for many good and really interesting discussions about the possibilities of GC-MS data evaluation processes. Any study regarding food authentication can only be conducted if a sufficient amount of authentic samples are available. Therefore, I would like to thank British Pepper and Spice Ltd, Juan Jose Albarracin S.A., McCormick & Company, the University of Wageningen, International Flavours and Fragrances for supplying authentic black pepper samples and Claudy D'Costa for supplying black pepper husk from India. I would moreover like to thank Symrise AG, A/S Einar Willumsen, Simone Gatto s.r.l. and Cicilione (particularly Alberto Arrigo) for providing essential oil samples for this PhD II project and Professor Birger Lindberg Møller from the Plant Biochemistry Laboratory at the University of Copenhagen for supplying vanillin derived from glucose. I would also like to mention my great DTU PhD fellows Tingting, Petra, Demi, Eelco (greetings to the Netherlands!) and Philipp who shared this PhD process with me. Petra, thank you for many good cake-breaks, cup of teas and late stays. Tingting, I am very happy and grateful that I had you as such a nice, patient and always friendly colleague around me. Demi, I will not forget your special sense of humour. Mette, unfortunately you did not do your PhD here, but luckily your Master thesis, thank you for joining all these fun activities we did together. Furthermore, I am sending some greeting to Agniezka and Michaela, who just arrived in the last months, good luck! The same to Helen and Elena, who were also there for the very important lunch breaks. Next, I would like to thank all my friends for all your visits to Copenhagen, the holidays and the time e sped togethe. M Hg-hoies, Leis fo the TU Bausheig and my super-great foe flatate-fieds should feel patiulal addessed hee. Anton, you probably would have deserved to be listed twice in this section. Thank you for your invaluable support with R. However, still more important, thank you for making Copenhagen for me the place to be. Thank you for your support, thank you for our time. Last but not least, a huge thanks to my family. Especially to my parents for your support, thank you for giving me routes and wings, your faith in me and your motivating enthusiasm when proofreading this thesis. I also want to say thanks to my sisters Katia and Nora who have always been an inspiration to me, which includes the plan of doing a PhD here in Denmark. III Summary The food label is providing information about the foods otet ad oigi. Consumers rely on the trustworthiness of a given label, since the possibility to evaluate a product based on visual examination is often limited. Their buying decisions are therefore often influenced by the information and advertisement given on the food packaging. When a label is intentionally used to give the consumer an -apparently better- but misleading description of the food product, it is often doe fo eooial gai. These ases of food faud ae alled eooiall otiated adulteatio. The EU egulatio No. 1169/2011 provides the basis for a high level of consumer protection with respect to food information. Here, Art.7 clearly states that food information shall not be misleading. Beyond the consumer interest, food fraud is also a major issue in the trade chain from business to business: Fraud leads to an unfair competition and it furthermore includes a high risk for brand reputation. Analytical methods constitute an essential part of the strategies to fight food fraud. Suitable analytical methods must be applied to reveal food fraud and also to proof the authenticity of food products along complex supply chains. In this thesis, three different commodities, namely vanilla, black pepper and bergamot oil were investigated with respect to authentication by targeted as well as non-targeted analysis. Vanilla is one of the most popular flavours in the world. It is highly vulnerable to economically motivated adulteration as the main component vanillin can be derived by much cheaper production methods than by the extraction from vanilla pods. For an authentication testing of vanilla flavour, it is important to distinguish three categories: vanillin from vanilla pods, synthetic vanillin and natural biosynthetic vanillin also called biovanillin.
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