Chromatographic fingerprint application possibilities in food authentication

Abstract The aim of the study was to compare effectiveness use low-peak chromatographic fingerprints for differentiation various food products. Three groups unprocessed products (mushrooms, hazelnuts and tomatoes), preparations (bread, dried herbs tomato juice) alcoholic beverages (vodka two types blended whiskey) were examined. A commercial electronic nose based on ultrafast gas chromatography (acquisition time 90 s) with a flame ionization detector used research. Static headspace as green procedure extract volatile compounds without modifying matrix. Individual extraction conditions each product group. Similarities differences between profiles analyzed by simple Principal Components Analysis. similarity rating determined using Euclidean distances. Global model built recognition samples. best results 100% 89% juices, spices, separate champignon elements hazelnuts. On other hand, worst 56% 77% breads strong beverages.