
Food Protected Designation of Origin
Methodologies and Applications
Description
Key Features
- Offers a complete guide to the methods available for food Protected Designation of Origin (PDO) authentication
- Explains the analytical and chemometric methods
- Focuses on the various food products covered by authentication labels
Readership
Table of Contents
Series Page
Contributors to Volume 60
Abbreviations
Series Editor’s Preface
Preface
Part I: The Social and Legal Framework of PDO
Chapter 1. Legal Aspects of Food Protected Designations
1 Introduction
2 A Brief History of the Adoption of European Legislation on PDOs, PGI and TSGs
3 PDO, PGI and TSG: Legal Definition, Labelling and Establishment of Logos. Other Food Quality-Linked Logos in Europe
4 Legal Procedure for Registration of Protected Foods in Europe
5 Legal Establishment of Official Verification of Compliance with Protected Food Specifications
6 Food Authenticity and Legal Establishment of Databases for Protected Agricultural Products and Food and Drinks
7 Conclusions
Acknowledgements
Appendix New EU Regulation No. 1151/2012 on Quality Schemes for Agricultural Products and Foodstuffs
References
Chapter 2. Consumers’ and Producers’ Expectations and Gains from Geographical Indications: Towards a Conceptual Context
1 Different Types of Designation of Agri-Food Products in Europe and the World
2 GIS from the Supply Side: Reasons for Adopting GI Schemes
3 GIS from the Demand Side: Why Consumers Want More GI, the Role of Traceability
4 Discussion of the Pros and Cons and the Way Ahead
References
Part II: Analytical and Chemometric Methods for Food Protected Designation Authentication
Chapter 3. Mineral Profile
1 The Mineral Elements as a Fingerprint of Foods
2 Analytical Process for Authentication of PDO Foods by Mineral Profiling
3 Applications of Mineral Profile in Food Geographical Origin
4 Future Perspectives of Mineral Profile in Food Authentication
References
Chapter 4. Stable Isotope Analysis
1 Isotope Ratio Analysis as a Tool for Geographical Origin Discrimination
2 Recommended Terms for the Expression of Stable Isotope Ratio Measurement Results
3 Isotope Ratio Mass Spectrometry
4 Brief Overview of the International Stable Isotope Reference Materials
5 IRMS Techniques: New Developments and Applications in Food Traceability and Adulteration
References
Chapter 5. Vibrational Spectroscopy
1 Vibrational Spectroscopy Tools for PDO Authentication
2 Applications of Vibrational Spectroscopy for Food Authentication
3 Critical Discussion of Analytical Procedures and Chemometric Tools Available
4 Vibrational Spectroscopy Perspectives for Food Authentication
References
Chapter 6. Metabolomics and PDO
1 Metabolomics in Food Analysis
2 Analytical Methods Applied to Metabolomics
3 Data Processing and Analysis
4 Metabolomics Applied to Food Protected Origin Designation
5 Future Perspectives and Conclusions in Metabolomics Food Authentication
References
Chapter 7. ELISA Tools for Food PDO Authentication
1 Food Traceability and Authenticity: General Aspects
2 Immunological Approach (ELISA) for Food Authentication
3 ELISA Detection of Target Proteins
4 ELISA Approaches for Exogenous Contaminants
5 Other Immune Developments
References
Chapter 8. Genetic and DNA-Based Techniques
1 Introduction
2 Identification of Species, Breeds, and Varieties
3 Authentication of Origin and Phylogeography
4 Genetic Markers
5 Important Genomic Regions
6 DNA Extraction
7 PCR and Detection Methods
Acknowledgements
References
Chapter 9. The Role of Ion Mobility Spectrometry to Support the Food Protected Designation of Origin
1 Introduction
2 Foundation of Ion Mobility Spectrometry
3 Types of Ion Mobility Instruments
4 State of the Art of the IMS Technique
5 Applications of Ion Mobility in Agri-Food Analysis
6 Perspectives of the Use of Ion Mobility Spectrometry for Food Protected Designation of Origin
References
Chapter 10. Electrophoretic Techniques
1 Basic Principles of Electrophoresis
2 Agarose Gel Electrophoresis
3 Polyacrylamide Gel Electrophoresis
4 Isoelectric Focusing
5 Two-Dimensional Electrophoresis
6 Electrophoretic Authentication of Animal Foods
7 Electrophoretic Authentication of Plant Foods
8 Future Perspectives of Electrophoresis in Food Authentication
References
Chapter 11. Biosensors in Food PDO Authentication
1 Definition of Biosensors
2 Classification of Biosensors
3 Immobilization of the Receptor Component in Biosensors
4 Applications of Biosensors in Food (Food Processing, Food Monitoring, Food Authenticity, Quality and Safety, etc.)
5 Future Trends and Perspectives
Acknowledgements
References
Chapter 12. Basic Chemometric Tools
1 Statistical Analysis of Protected Designation of Origin Data
2 Analysis of Variance
3 Hierarchical Cluster Analysis of Food Data
4 Principal Component Analysis of Food Data
5 Lineal Discriminant Analysis as a Food for PDO Authentication
6 Classification and Regression Tree Methods
7 Limitations and Possibilities of Statistical Analysis in PDO Authentication
References
Chapter 13. Discriminant and Class-Modelling Chemometric Techniques for Food PDO Verification
1 Introduction
2 Classification and Class-Modelling
3 Pre-Modelling Considerations
4 Validation Strategies
5 Model Performance Estimation
6 Discriminant Methods
7 Class-Modelling Methods
8 Conclusions
References
Chapter 14. Classification Methods of Multiway Arrays as a Basic Tool for Food PDO Authentication
1 Multiway Methods in Food Authentication
2 Methods
3 Case Studies
4 Conclusions
References
Part III: Food Applications
Chapter 15. Analytical and Chemometric-Based Methods to Monitor and Evaluate Wine Protected Designation
1 Overview and Definitions of Wine Protected Designation
2 Traditional Analytical Methods
3 Molecular Spectroscopy
4 Electronic Noses and Tongues
5 Sensory Analysis
6 Future and Challenges in Wine Authentication
References
Chapter 16. Analytical Strategies Supporting Protected Designations of Origin for Alcoholic Beverages
1 Issues Associated with PDOS and GIS in the Alcoholic Beverages Sector
2 Alcoholic Beverage Manufacturing Processes—An Overview
3 Alcoholic Beverage Definition—An Overview
4 Alcoholic Beverage Processes and Definitions by Category
5 Counterfeit Issues in the Alcoholic Beverages Sector
6 Analytical Techniques Used in the Authentication of Alcoholic Beverages
7 Analytical Strategy for Checking Claims of Origin
8 Analysis in Practice
9 Conclusions
References
Chapter 17. Juices and Non-Alcoholic Beverages
1 Introduction
2 Juices and Non-Alcoholic Beverages
3 Quality and Authenticity of Fruit Juices
4 Techniques and Analytical Methods for Designation of Origin
5 Conclusions
Acknowledgements
References
Chapter 18. Authentication and Traceability of Fruits and Vegetables
1 The Geographical Indication System of Fruits and Vegetables Around the World
2 Discrimination of Organic and Conventional Fruits and Vegetables
3 Tracing the Geographical Origin of Fruits
4 Tracing Geographical Origin of Vegetables
5 Future Perspectives in PDO Authentication of Fruits and Vegetables
References
Chapter 19. Cheeses
1 PDO Cheeses
2 Traditional Techniques for the Determination of the Authenticity of Cheeses
3 Advanced Techniques for the Determination of the Authenticity of Cheeses
4 Conclusions and Future Trends
References
Chapter 20. Honey Authenticity and Traceability
1 Honey Quality Attributes
2 Honeys PDO in the World
3 Characterization of Honeys with PDO
4 New Tools for Botanical Origin Detection in Honey
References
Chapter 21. Vegetable Oils
1 Introduction
2 PDO Olive Oils
3 Other Vegetable Oils: Protection of Geographical Origin
4 Conclusions
Acknowledgements
References
Chapter 22. Coffee
1 Brief Description of Coffee Plant, Fruit and Seed
2 Geographical Origin Differentiation of Food Products: Where Do We Stand with Coffee?
3 Coffee Geographical Origin Differentiation
References
Chapter 23. Protected Designation of Origin (PDO) Wheat and Corn
1 Introduction
2 PDO Wheat-Derived Foodstuffs
3 PDO Corn-Derived Products
4 PDO Rice
References
Chapter 24. Rice
1 Rice Around the World
2 Analytical Methodologies for Determining the Geographical Origin of Rice
3 Future Perspectives
References
Chapter 25. Authentication of Fishery Products
1 Implications of Fishery Product Authentication
2 Protection of Fishery Products: Geographical Indications
3 Markers Used for Fishery Product Authentication
4 Future Perspectives
References
Chapter 26. Sea Salt
1 Importance of Salt Around the World
2 Characteristics of Sea Salt with GI Status
3 Analytical Techniques Employed to Verify the Quality of Sea Salt
4 Chemometric Tools Employed for Sea Salt Authenticity
5 Unexplored Possibilities for Sea Salt with GI Status
Acknowledgements
References
Index
Product details
- No. of pages: 800
- Language: English
- Copyright: © Elsevier 2013
- Published: June 11, 2013
- Imprint: Elsevier
- eBook ISBN: 9780444595720
About the Series Volume Editors
Miguel de la Guardia

Affiliations and Expertise
Ana Gonzalvez Illueca
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