CHROMATOGRAPHIC ANALYTICAL METHODS FOR TASTE AND RESIDUE ANALYSES AND FOR AUTHENTICATION IN FOOD SAMPLES

Abstract

Several chromatographic techniques predominantly impart in many analytical fields especially for food analysis. Among food-related concerns, the quality and safety of food are common issues in worldwide interests. This work aims to employ chromatography and other analytical methods for the purpose of food authentication, taste and residue analyses. The origin labelling was performed by using LC-DAD and LC-MS/MS in combination of chemometrics methods to define the fingerprint of ginger from various production areas. Nine chromatographic profiles of 152 gingers from five cities and five countries were successfully processed with similarity analysis, HCA, PCA and LDA for interpretation and prediction. For taste analysis, sensomics approach was selected to explore molecular taste information of dry-aged beef from LUMA company, Switzerland. Targeted analysis and non-targeted analysis with sensory evaluation and statistical methods help to better understand about taste constributors. Normal treated and dry-aged LUMA treated beefs were studied and compared for their chemical compositions (amino acids, fatty acids, organic acids, cations, and anions) by LC-MS/MS and IC. LC-TOF-MS, the synthesis of tentative compounds and GPC were jointly occupied with the sensory evaluation for indicating the impacted compounds on the characteristic taste of LUMA beef. In case of residue analysis, analyte protectant (AP) was studied in a new approach called AP priming to compensate the matrix effect problem which led to quantitative error in GC determination of chemical residue in food at trace level. One hundred pesticides from various classes at residual level were determined with GC-MS/MS in red chili, a high pigmented matrix. Long-term analysis (50 injections) was investigated to assess the application of AP priming. The results proved that the use of AP priming offers the similar performance with classical AP method, but achieves more cost-effective, time-saving and practical suitability for routine laboratory. Moreover, AP priming maintains the matrix benefit of signal enhancement while discards the drawback of signal inconsistency from matrix effect. The proposed studies are beneficial and could be used to extend the applications of chromatography in other field of food analyses.