The optimization of the proposed analytical methodology is carried out by means of GC-FID, whereas gas chromatography with ion trap mass spectrometry (GC-IT/MS) has been used both for confirmation and for analysis of the real samples. By GC-IT/MS obtaining values of LODs and LOQs below 3 ng mL\({}^{-1}\) and 9 ng mL\({}^{-1}\), respectively, which are lower than the FID for ultra-trace analysis purposes, we also obtained recoveries better than 92%, with RSD below 11%. Using this protocol different hot beverages such as coffee, long coffee, decaffeinated coffee, espresso, ginseng coffee, tea, and chocolate, were analyzed regarding the PAE content and the effect of the temperature on the compound release. ## References  
* _Russo et al. (2015)_ Russo, M.V. ; Avino, P.; Perugini, L.; Notardonato, I. Extraction and GC-MS analysis of phthalate esters in food matrices: A review. _RSC Adv._**2015**, \(5\), 37023-37043. * _Russo et al. (2016)_ Russo, M.V. ; Avino, P.; Notardonato, I. Fast analysis of phthalates in freeze-dried baby foods by ultrasound-vortex-assisted liquid-liquid microextraction coupled with gas chromatography-ion trap/mass spectrometry. _J. Chromatogr. A_**2016**, _1474_, 1-7. * _Detection and Quantification of White Wine Adulteration with Cider and Apple Juice Using Voltammetric Fingerprinting on a Screen-Printed Electrode and Chemometrics_
* _Liveri_ 1, A. Tsantili-Kakoulidou 2 and F. Tsopelas 1,*
* _Laboratory of Inorganic and Analytical Chemistry, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechniou 9, 15780 Athens, Greece_
* _Laboratory of Pharmaceutical Chemistry, School of Pharmacy, University of Athens, Panepistimiopolis, Zografou, 15771 Athens, Greece_
* _Correspondence: ftsop@central.ntua.gr_  
Food fraud, defined as any deliberate action of businesses or individuals to deceive customers about the quality and/or content of the food, is a major problem in food market due to the loss of confidence in customers, damage to brands' reputation, and possible health risks caused by the presence of unidentified allergens or hazardous materials. Wine as an alcoholic beverage always scores in the top ten list of the most often adulterated commodities [1] and its authentication constitutes a challenge in analytical chemistry. Wine authentication can be performed usually by the quantification of their components by means of chromatographic techniques, coupled mainly with mass spectrometry as a detector. NMR spectroscopy has been also proposed [2]. Electroanalytical techniques can contribute to wine authentication, providing a non-specific fingerprint of wines and their common adulterants in respect to redox properties of species present in the samples [3]. Voltammetric techniques possess substantial advantages, involving the low cost of instrumentation and analysis, low detection limits, high sensitivity, inherent simplicity, and ability to be utilized in mobile analytical devices. However, to the best of our knowledge, voltammetric techniques have not been applied for white wine authentication. In the present study, an analytical approach for the detection and quantification of adulteration of white wine with apple juice and cider was developed. For this purpose, Greek wines, produced from different grape varieties and geographical origins, juices, and ciders were collected by local markets. The optimization in voltammetric conditions showed that the most suitable approach was the direct analysis of the samples with cyclic voltammetry on a multi-walled carbon nanotubes-gold nanoparticles modified screen-printed electrode (DRP110 CNT-GNP) after addition of a small amount of electrolyte. Exported voltammetric data were subjected to chemometric analysis using principal component analysis (PCA) and class modeling analysis by means of soft independent modeling of class analogy (SIMCA). The results showed that SIMCA offers a satisfactory classification of wines and apple juices/cider samples.