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Cereals, Pseudocereals, Flour, and Bakery Products

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Emerging Food Authentication Methodologies Using GC/MS

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Abstract

Guaranteeing the authenticity and origin of both cereals and cereal products is a priority for consumers, the food industry, and authorities. Cereals, cereal ingredients, and by-products might be either deliberately or unintentionally adulterated as a consequence of mislabeling or by the substitution of a high-value ingredient (e.g., premium quality) with a similar but of lower-quality or cheap value, ultimately leading to intentional or unintentional fraud. This chapter presents and reviews current applications employing gas chromatography-mass spectrometry (GC/MS) that have been utilized by different researchers in the field to determine the authenticity of cereal grains such as wheat, rye, triticale, barley, oats, corn, and rice, as well as pseudocereal grains (e.g., buckwheat, quinoa, and amaranth). Applications related to the authenticity of cereal and pseudocereal flours and pasta and bread made from these flours that are available in the food market (e.g., bread, pastas, cookies, etc.) will also be reported. Sample preparation, pre-processing methods, and data processing techniques (e.g., chemometrics) will also be discussed.

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Acknowledgments

The support of QAAFI and the University of Queensland is acknowledged.

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Authors and Affiliations

  1. Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, St. Lucia, Brisbane, QLD, Australia

    Daniel Cozzolino

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  1. Daniel Cozzolino
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Correspondence to Daniel Cozzolino .

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Editors and Affiliations

  1. Department of Applied and Engineering Chemistry, Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia

    Kristian Pastor

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Cozzolino, D. (2023). Cereals, Pseudocereals, Flour, and Bakery Products. In: Pastor, K. (eds) Emerging Food Authentication Methodologies Using GC/MS. Springer, Cham. https://doi.org/10.1007/978-3-031-30288-6_3

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