Food Authenticity Information

Innovative technologies for food authenticity testing

Determining the authenticity of a product is important for many reasons.  Is the product pure; does it match the label claims?  Thermo Scientific has advanced instrumentation that can help in the area of food authenticity to determine the purity of the food and beverage product.  Our state of the art products help labs check for the purity of wine, beer, edible oils, fruit juices and many other products.  

Food Integrity Application Compendium

Authenticity — Adulteration/Food Fraud — Halal Foods

The food integrity compendium highlights key applications for testing authenticity, adulteration and origin as well as Halal foods. It includes applications such as fish, honey, edible oils and spices. It also includes information on the instrumentation used for food integrity testing as well as links to related application resources.

Fighting Food Fraud - a unique approach to tackle extra virgin olive oil adulteration

Virgin and extra virgin olive oils are adulterated with cheaper vegetable oils and lower grade olive oils due to the high demand and price of high-grade olive oil. Not only is it important to authenticate olive oil to prevent fraud, it is also necessary to determine purity for the health and safety of consumers.

Isotope analysis in food authenticity control

13C and Simultaneous 18O and 2H Isotope Analysis in Ethanol

Wines, alcoholic beverages and fermented fruit juices are distilled to gain ethanol. Ethanol can be analyzed for oxygen and carbon isotope composition. The analyses allow the quantification of exogenous sugar added during the fermentation to increase the alcohol grade of the wine.

Isotope fingerprints in food integrity applications

Wines, alcoholic beverages and fermented fruit juices are distilled to gain ethanol. Ethanol can be analyzed for oxygen and carbon isotope composition. The analyses allow the quantification of exogenous sugar added during the fermentation to increase the alcohol grade of the wine.

δ13C of Carbohydrates in Honey

Floral honey is composed mainly of glucose and fructose with sucrose, the disaccharide of glucose and fructose, as a minor compound. Such mixtures or compounds can be added from other sources, like from high fructose corn syrup (C4 based sugars), to adulterate honey.

18O/16O Analysis of Water, Fruit Juice and Wine

The measurement of the 18O/16O ratio of water is one of the most important applications for authenticity control of beverages. The 18O/16O ratio gives a link to the origin of water in the beverage and the climatic conditions during growth of the plants.

For 2H analysis in beverages a modified method with the same IRMS technique can be used.

Featured videos

Dr Simon Kelly, (formerly Science Faculty Research Lab Manager, University of East Anglia, UK) discusses the use of Stable Isotope Analysis to detect Food Adulteration.

What’s the buzz in food fraud testing: follow a bee’s journey from farm to laboratory.

Right color? Right taste?
Be sure with UV-Vis

Ensure batch-to-batch consistency with BeerCraft Software and GENESYS 50 or 150 UV-Vis Spectrophotometers. Tests are preprogrammed for fast, easy quality analysis.

Learn more

FTIR spectrometers for quality control

Search all food authenticity information resources

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Type Title Category Resource #
Application Brief EA-IRMS: Detection of shark liver oil in cosmetics EA- IRMS AB30276
Application Brief Determination of Meat Authenticity Using a Comprehensive Targeted Proteomic Strategy and High-Resolution Mass Spectrometry LC- HRAM AB64677
Application Brief Determination of Capsaicinoids in Chili Pepper Using HPLC-ECD LC-ECD AB71160
Application Brief Food Integrity: Authenticity and Adulteration of Food and Beverages Chromatography AI72433
Application note Determination of Fatty Acid Methyl Esters by Ultra Fast GC: 20-fold Reduction in Analysis Time GC AN10058
Application note Chemical Profiling and Differential Analysis of Whiskies using Orbitrap GC-MS GC-Orbitrap AN10492
Application note Gradient HPLC Method for Analysis of Beer Polyphenols, Proanthocyanidins, and Bitter Acids Using a Novel Spectro-Electro Array Platform LC-CoulArray AN1065
Application note Product Authentication and Adulteration Using a Novel Spectro-Electro Array Platform LC-CoulArray AN1064
Application Note HPAE-PAD Determination of Carbohydrates in Honey to Evaluate Samples for Quality and Adulteration Chromatography AN115
Application Note EA-IRMS: Accurate and Precise Weight % O and δ18O Analysis of Nitrogen-rich Samples EA–IRMS AN30374
Application Note Automated H2/H2O Equilibration for δD Determination on Aqueous Samples IRMS AN30049
Application Note GC-IRMS: δ13C in Fatty Acid Methyl Esters (FAME) GC-IRMS AN30052
Application Note Determination of Organic Acids in Fruit Juices and Wines by High-Pressure IC IC AN70753
Application Note Carbohydrate in Coffee: AOAC Method 995.13 vs a New Fast Ion Chromatography Method IC AN70231
Application Note Determination of Carbohydrates in Fruit Juice Using Capillary High-Performance Anion-Exchange Chromatography IC AB70465
Application Update A Fast Method for Sugar Analysis of Instant Coffee Samples IC AU71990
Applications Notebook Beverages Applications Notebook: Fruit Juice Chromatography LPN3084
Applications Notebook Food Safety Applications Notebook: Adulteration Sample Preparation LPN3040
Article Fighting Food Fraud – Is My Olive Oil Authentic? Mass Spectrometry  
Article Expert View - Food Fraud    
Article Harmonization in Food Safety Starts from Within    
Article / Interview Jana Hajslova Attaining Accurate Authentication LC- HRAM  
Brochure EA IsoLink IRMS System EA–IRMS BR30368
Brochure Solutions for Food Safety, Quality, and Halal Testing   BR63865
Compendium Chromatography for Foods and Beverages: Adulteration and Authentication Applications Notebook IC + LC AI71475
Compendium Infographic: Olive Oil Should ONLY Be Olive Oil   ST72120
On demand webinar EA–IRMS  
Poster Sensitive Detection of Economically Motivated Adulteration of Honey by Bulk and Compound Specific 13C IRMS using Liquid Chromatography and Elemental Analysis Inlet Devices EA–IRMS PO30334
Poster A Turn-key System for Automated Detection of Organic Contaminants in Food Matrices and Economic Adulteration LC- HRAM  
Poster Note/App note Determination of Organic Acids and Anthocyanins in Cranberry Extract IC + LC AN30052
Poster Note/App note Determination of Olive Oil Adulteration by Principal Component Analysis with HPLC–Charged Aerosol Detector Data LC-CAD PN70689
Product Overview Evaluation Of Herb And Fruit Juice Adulteration And Authenticity By Coulometric Array Detection And Pattern Recognition Analysis Chromatography PN70543
Smart Note How Can Stable Isotope be Used to Determine Origin and Authenticity of Food and Beverage Products? IRMS SN30410
Smart Note Are there Official Methods for Food and Beverage
Product Origin, Authenticity and Label Claims?
IRMS SN30414
Video Improving detection of food adulteration with the latest MS technology Mass Spectrometry  
video - Jana Hajslova Orbitrap  
Application Note Determination of Olive Oil Purity Based on Triacylglycerols Profiling by UHPLC-CAD and Principal Component Analysis LCMS AN73174
Brochure TRUST Your Foods Are All They Should Be – Food Adulteration and Authenticity Testing LCMS BR72242
Application Note Determination of Nitrite and Nitrate in Sugar using Ion Chromatography ICMS AN73827


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