FATAUTHENTICATION - Authentication of fats and fat products used in food and feed

The detection of adulteration of foods is possible through the identification of discriminative markers of the adulterant. Recently, the volatile profile might be used as a fingerprint of each fat product. By analysing results using multivariate statistical techniques (as PLS-DA) new statistical models might be created to assign fat products into identity classes. These models will be useful to determine rapidly the identity (and therefore the quality, including the origin, composition, safety and stability) of fat products. In this project, it will be selected a wide range of fat products used in foods and feeds (covering biological, geographical and technological variation, and novel fat products).