Studies of the chemical and physical 'fingerprint' of products focus on mapping their characteristics. These characteristics can then be used to determine the origins of a product or the production system used to make the product. They can also be used to identify undesirable substances.
In other words, the analytical fingerprint of a product can be put to many potential uses, in particular in the field of food authenticity and the identification of undesirable substances.
RIKILT - Institute of Food Safety, part of Wageningen UR, listed five interesting examples of examinations of the 'fingerprints of food' and the secrets they reveal.