354
scientific research and publications in recent years, including multi-element and
isotope ratio methods of analysis in food authentication after statistical evaluation
of the results. Several aspects will be described: (a) propose a new technique for
evaluating spatially explicit trace element profile in various environmental samples
(with organic and inorganic complex matrixes); (b) evaluate whether element composition of the environmental samples can be attributed to large-scale geographic
trace element variation associated with underlying geology or fine-scale spatial differences related to foraging habitat; (c) determine whether element profiles along
the individual species are autocorrelated (i.e. occurring in a predictable or random
pattern); (d) prove spatially resolved multi-element information that could be used
for identification of geographical origin of various environmental samples and
foodstuffs.
Keywords Isotopic ratio · Trace elements · Foodstuff · Mass spectrometry
12.1 Introduction
Historically, food products have always been linked with a specific geographical
origin. Food consumption habits were created by the local natural resources and the
social or cultural factors of the community. Such links have disappeared over the
time for various reasons, mostly because of the globalization of the food industry,
following the extensive growth in technological means over the past century. Thus,
food consumption in a region no longer necessarily reflects food production of that
area. However, in recent years, consumers have renewed their interest in food
strongly identified with a place of origin (Giovannucci et al. 2009). The reasons for
this increasing interest of consumers vary from the global trend for organic and
health products to their concern about animal welfare and environmental friendly
methods of production (Heaton et al. 2008). Resulting from this trend, local products around the world regained their fame and brought wealth to local producers, so
product authenticity and authentication are emerging topics. Consumers in developed countries demand food products of high quality, one of the basic parameters
being origin (Giovannucci et al. 2009).
A modern trend is the consumption of food produced locally, in order to reduce
energy footprint and pollution through transportation. Determination of food
authenticity is an important issue in quality control and food safety. In recent years,
many serious diseases appeared related to foodstuffs, so providing the motivation
for the scientific community to work more intensively in this area. Authenticity is a
quality criterion for food and food ingredients and is required more and more worldwide, as a result of legislative protection for regional foods.
Foodstuff authentication may cover many different aspects, including mislabelling, misleading claims about origin and adulteration, which is defined as a process
by which the quality or the nature of a given substance is reduced by adding a
L. Fan et al.
scientific research and publications in recent years, including multi-element and
isotope ratio methods of analysis in food authentication after statistical evaluation
of the results. Several aspects will be described: (a) propose a new technique for
evaluating spatially explicit trace element profile in various environmental samples
(with organic and inorganic complex matrixes); (b) evaluate whether element composition of the environmental samples can be attributed to large-scale geographic
trace element variation associated with underlying geology or fine-scale spatial differences related to foraging habitat; (c) determine whether element profiles along
the individual species are autocorrelated (i.e. occurring in a predictable or random
pattern); (d) prove spatially resolved multi-element information that could be used
for identification of geographical origin of various environmental samples and
foodstuffs.
Keywords Isotopic ratio · Trace elements · Foodstuff · Mass spectrometry
12.1 Introduction
Historically, food products have always been linked with a specific geographical
origin. Food consumption habits were created by the local natural resources and the
social or cultural factors of the community. Such links have disappeared over the
time for various reasons, mostly because of the globalization of the food industry,
following the extensive growth in technological means over the past century. Thus,
food consumption in a region no longer necessarily reflects food production of that
area. However, in recent years, consumers have renewed their interest in food
strongly identified with a place of origin (Giovannucci et al. 2009). The reasons for
this increasing interest of consumers vary from the global trend for organic and
health products to their concern about animal welfare and environmental friendly
methods of production (Heaton et al. 2008). Resulting from this trend, local products around the world regained their fame and brought wealth to local producers, so
product authenticity and authentication are emerging topics. Consumers in developed countries demand food products of high quality, one of the basic parameters
being origin (Giovannucci et al. 2009).
A modern trend is the consumption of food produced locally, in order to reduce
energy footprint and pollution through transportation. Determination of food
authenticity is an important issue in quality control and food safety. In recent years,
many serious diseases appeared related to foodstuffs, so providing the motivation
for the scientific community to work more intensively in this area. Authenticity is a
quality criterion for food and food ingredients and is required more and more worldwide, as a result of legislative protection for regional foods.
Foodstuff authentication may cover many different aspects, including mislabelling, misleading claims about origin and adulteration, which is defined as a process
by which the quality or the nature of a given substance is reduced by adding a
L. Fan et al.