Progress in authentication of food and wine

Preface Overview and Analytical Methods 1. Progress in Authentication of Food and Wine Gary R. Takeoka and Susan E. Ebeler 2. NMR Studies in Food Authentication Roberto Consonni and Laura Ruth Cagliani 3. Establishing Natural Product Content with the Natural Radiocarbon Signature Bruce A. Buchholz, Miranda J. Sarachine, and Paula Zermeno 4. Using Chemometrics To Classify Samples and Detect Misrepresentation Karl J. Siebert Authentication of Wine and Alcholic Beverages 5. Authentication Approach of the Chemodiversity of Grape and Wine by FTICR-MS Regis D. Gougeon, Marianna Lucio, Lemia Boutegrabet, Dominique Peyron, Francois Feuillat, David Chassagne, Herve Alexandre, Andree Voilley, Philippe Cayot, Istvan Gebefugi, Norbert Hertkorn, and Philippe Schmitt-Kopplin 6. Authentication of Red Wine Vintage Using Bomb-Pulse 14C Robert E. Asenstorfer, Graham P. Jones, Gerald Laurence, and Ugo Zoppi 7. Overview of Chemical Markers for Varietal Authentication of Red Wines Carola Vergara, Dietrich von Baer, Claudia Mardones, and Luis Gutierrez 8. Flavonol Profiles for Grape and Wine Authentication Isidro Hermosin-Gutierrez, Noelia Castillo-Munoz, Sergio Gomez-Alonso, and Esteban Garcia-Romero 9. Authentication of Different Terroirs of German Riesling Applying Sensory and Flavor Analysis Andrea Bauer, Sascha Wolz, Anette Schormann, and Ulrich Fischer 10. Analytical and Multivariate Statistical Methods for Differentiation of Wines Produced with Oak Chips and Barriques Magdalena Muller, Norbert Christoph, Helmut Wachter, Hans-Juergen Koehler, and Peter Winterhalter 11. Correlation between the Concentrations of Two Oak Derived Key Odorants and the Intensity of a Woody- " Odor Note in Different Red Wines Stephanie Frank and Peter Schieberle Authentication of Foods and Beverages 12. Authentication of Foods Enriched with Plant Sterols/Stanols and Their Esters Karl-Heinz Engel and Andreas Barnsteiner 13. Authenticity Control of Oils and Fats via Large Capacity Sorptive Extraction Andreas Degenhardt, Stefan Brennecke, Birgit Kohlenberg, Margit Liebig, Lars Grohmann, Rudiger Wittlake, Berthold Weber, and Gerhard Krammer 14. Phenolic Compounds as Markers for the Authentication of Sherry Vinegars: A Foresight for High Quality Vinegars Characterization M. C. Garcia-Parrilla, A. B. Cerezo, W. Tesfaye, and A. M. Troncoso 15. Proteolytic Peptides as Molecular Markers of Species' Authenticity in Cheeses Stefano Sforza, Francesca Lambertini, Laura Manzini, Gianni Galaverna, Arnaldo Dossena, and Rosangela Marchelli 16. Authenticity of Caffeine Containing Beverages Ulrich H. Engelhardt 17. Evaluation of an FDA Method for the Determination of Melamine and Cyanuric Acid in Food by Liquid Chromatography-Tandem Mass Spectrometry Alexander J. Krynitsky, Michael S. Smoker, Jon W. Wong, Steven Barrientos, and John A. G. Roach Authentication of Fruit Juices and Fruit Products 18. Authentication of Fruit Juices Derived from Morinda citrifolia (Noni) S. Tolle, V. Lander, and P. Winterhalter 19. Authentication of Fruit Juice Aroma: Evaluating Re-Aromatization Carolin Wolter, Achim Gessler, and Peter Winterhalter 20. Rapid Authentication of Fruit Juices by Infrared Spectroscopic Techniques M. Monica Giusti, Allison Atnip, Christian Sweeney, and Luis E. Rodriguez-Saona 21. Quality and Authenticity Control of Fruit-Derived Products Andreas Schieber, Ralf Fugel, Christina Kurz, and Reinhold Carle Authentication of Spices, Herbs, and Botanicals 22. Authentication of Saffron Spice (Crocus sativus L.) Ana M. Sanchez, Luana Maggi, Manuel Carmona, and Gonzalo L. Alonso 23. Multiresidue Pesticide Analysis of Ginseng and Other Botanical Dietary Supplements Jon W. Wong, Kai Zhang, Feng Shi, Douglas G. Hayward, Carolyn M. Makovi, Alexander J. Krynitsky, Katherine Tech, Alex L. DiBenedetto, and Nathaniel S. Lee 24. Detecting the Components of Botanical Mixtures by Single-Strand Conformation Polymorphism Analysis Michelle R. Lum and Ann M. Hirsch Editors' Biographies Indexes Author Index Subject Index