Food Protected Designation of Origin

Methodologies and Applications

Edited by

  • Miguel de la Guardia, University of Valencia, Spain
  • Ana Gonzalvez Illueca

Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect the names of regional foods, such as wines, cheeses, hams, sausages and olives, so that only foods that genuinely originate in a particular region are allowed to be identified as such.

The economic value of these regional foods, as well as the increased interest from consumers and the food industry about the traceability and origin of food, mean that it has become necessary to establish methods for PDO and PGI authentication based on the specific characteristics and chemical markers of these kinds of products.

This book offers a complete guide of the methods available to authenticate food PDO, beginning with an explanation of the analytical and chemometric methods available for PDO authentication, before looking at the main foods covered, PGI labels and the social and legal framework for food PGIs. It will be of interest to people engaged in the fields of food production, commercialization and consumption, as well as policymakers and control laboratories.

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Audience

Analytical chemists, food scientists, environmental scientists, toxicologists

 

Book information

  • Published: July 2013
  • Imprint: ELSEVIER
  • ISBN: 978-0-444-59562-1


Table of Contents

Part 0. Social and Law frame of PDO
1. Legal aspects of food protected designation, Marina Carcea and Francesca Melini
2. Consumers’ and producers’ expectations and gains from Geographical Indications: towards a conceptual context, Thanasis Kizos
Part 1. Analytical and chemometric methods for food protected designation authentication
3. Mineral Profile, Ana Gonzálvez and Miguel de la Guardia
4. Stable isotope analysis. Carla Rodrigues, Rodrigo Maia, Marco Lauteri, Enrico Brugnoli, Cristina Máguas
5. Vibrational Spectroscopy, Salvador Garrigues and Miguel de la Guardia 
6. Metabolomics and P.D.O., Antonio Checa and Javier Saurina
7. ELISA tools for food P.D.O authentication, R. Puchades and Ángel Maquieira Catala
8. Genetic and DNA-based techniques, Barbara van Asch,  Filipe Pereira, António Amorim
9. The role of Ion Mobility Spectrometry to support the food protected designation of origin, L. Arce and M. Valcarcel
10. Electrophoretic techniques, Helmut K. Mayer, Gregor Fiechter
11. Biosensors, Constantin Apetrei, Mahdi Ghasemi-Varnamkhasti
12. Basic chemometric tools, Ana Gonzalvez and Miguel de la Guardia
13. Class-modelling and discriminant chemometric techniques for food P.D.O verification, Gerard Downey and Paolo Oliveri
14. Classification methods for multi-way arrays, Marina Cocchi, Federico Marini, Rasmus Bro
Part 2. Food applications
15. Analytical and chemometric methods for wine protected designation, Daniel Cozzolino and Heather Smyth
16. Other alcoholic beverages, Ross Aylott
17. Juices and non-alcoholic beverages, José María Obón , Rosario Castellar, Miriam Díaz-García, M. Alacid
18. Authentication and traceability of fruits and vegetables, Yaeko Suzuki  and Rumiko Nakashita
19. Cheeses, Tullia Tedeschi, Gianni Galaverna, Arnaldo Dossena, Stefano Sforza
20. Honey authenticity and traceability, Alejandrina Gallego Picó and Pilar Fernández Hernando
21. Vegetable oils, Tres Alba, G. van der Veer  and  M Saskia van Ruth
22. Coffee, Carla Rodrigues, Rodrigo Maia, Miguel Ribeirinho, Peter Hildebrandt, Loren Gautz, Thomas Prohaska, Cristina Máguas
23. Wheat and corn authenticity, Ioannis S. Arvanitoyannis
24. Rice, Ioannis S. Arvanitoyannis
25. Seafood origin assignment, Isela Lavilla, Marta Costas Rodríguez and Carlos Bendicho
26. Salt, Andrea Catalina Galvis-Sánchez, João Pedro Martins de Almeida Lopes, Ivonne Delgadillo, António O.S.S. Rangel