Over the past two decades, the teams in IFR’s Analytical Sciences Unit have received funding from a variety of sources to address authentication issues in selected food product areas. More recently, together with Oxford Instruments, we secured funding from InnovateUK to develop automated bench-top Nuclear Magnetic Resonance (NMR) spectroscopy, which is being used to tackle a variety of food industry challenges.
We have also received substantial funding from the EU’s Seventh Framework Programme to develop mass spectrometry methods for addressing authenticity in multi-ingredient and processed foods, via the analysis of marker peptides/proteins.
Our publications on food authentication, by product area:
Meat and Dairy
- OPEN ACCESS Gunning Y., Watson A. D., Rigby N. M., Philo M., Peazer K., Kemsley E. K. (2016) Species determination and quantification in mixtures using MRM mass spectrometry of peptides applied to meat authentication Journal of Visualized Experiments 115 e54420
- OPEN ACCESS Jakes W., Gerdova A., Defernez M., Watson A., McCallum C., Limer W., Colquhoun I. J., Williamson D., Kemsley E. K. (2015) Authentication of beef versus horse meat using 60 MHz 1H NMR spectroscopy Food Chemistry, 175, 1–9
- Al Jowder O., Kemsley E. K., Wilson R. H.(2002) Detection of adulteration in cooked meat products by mid-infrared spectroscopy Journal of Agricultural and Food Chemistry 50 1325-1329
- Al-jowder O., Defernez M., Kemsley E. K., Wilson R. H.(1999) Mid-infrared spectroscopy and chemometrics for the authentication of meat products Journal of Agricultural and Food Chemistry 47 3210-3218
- Al-Jowder O., Kemsley E. K., Wilson R. H.(1997) Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study Food Chemistry 59 195-201
Coffee and tea
- OPEN ACCESS Gunning Y., Defernez M., Watson A. D., Beadman N., Colquhoun I. J., Le Gall G., Philo M., Garwood H., Williamson D., Davis A. P., Kemsley E. K. (2017) 16-O-methylcafestol is present in ground roast Arabica coffees: implications for authenticity testing Food Chemistry 248 52-60
- OPEN ACCESS Defernez M., Wren E., Watson A. D., Gunning Y., Colquhoun I. J., Le Gall G., Williamson D., Kemsley E. K.(2016) Low-field 1H NMR spectroscopy for distinguishing between arabica and robusta ground roast coffees Food Chemistry 216 106-113
- LeGall G, Colquhoun IJ, Defernez M (2004) Metabolite Profiling Using 1H NMR Spectroscopy for Quality Assessment of Green Tea, Camellia Sinensis (L.) J. Agric. Food Chem., 52 (4), 692-700.
- Downey G., Briandet R., Wilson R. H., Kemsley E. K.(1997) Near and mid-infrared (NIR and MIR) spectroscopies in food authentication: the example of coffee varietal identification Journal of Agricultural and Food Chemistry 45 4357-4361
- Briandet R., Kemsley E. K., Wilson R. H.(1996) Approaches to adulteration detection in instant coffee beans using infrared spectroscopy and chemometrics Journal of the Science of Food and Agriculture 71 359-366
- Briandet R., Kemsley E. K., Wilson R. H.(1996) Discrimination of Arabica and Robusta coffee beans using infrared spectroscopy and chemometrics Journal of Agricultural and Food Chemistry 44 170-174
- Kemsley EK, Ruault S, Wilson RH (1995) Discrimination between coffea-arabica and coffea-canephora variant robusta beans using infrared-spectroscopy Food Chemistry, 54, 321-326
Vegetable oils
- OPEN ACCESS Parker T., Limer E., Watson A., Defernez M., Williamson D., Kemsley E. K.(2014) 60MHz 1H NMR Spectroscopy for the analysis of edible oils TRAC – Trends in Analytical Chemistry 57, 147–158
- Tapp H. S., Defernez M., Kemsley E. K.(2003) FTIR spectroscopy and multivariate analysis can distinguish the geographic origin of extra virgin olive oils Journal of Agricultural and Food Chemistry 51 6100-6115
- Marigheto N. A., Kemsley E. K., Defernez M., Wilson R. H.(1998) Comparison of mid-infrared and raman spectroscopies for the authentication of edible oils Journal of the American Oil Chemists Society 75 987-992
- Lai YW, Kemsley EK, Wilson RH (1994) Potential of Fourier transform-infrared spectroscopy for the authentication of vegetable-oils Journal of Agricultural and Food Chemistry, 42, 1154-1159
- Lai YW, Kemsley EK, Wilson RH (1995) Quantitative-analysis of potential adulterants of extra virgin olive oil using infrared-spectroscopy Food Chemistry, 53, 95-98
Fruit and Fruit Products
- Holland J. K., Kemsley E. K., Wilson R. H.(1998) Use of Fourier Transform infrared spectroscopy and chemometrics for the detection of adulteration of strawberry purees Journal of the Science of Food and Agriculture 76 263-269
- Belton P. S., Colquhoun I. J., Kemsley E. K., Degadillo I., Roma P., Dennis M. J., Sharman M., Holmes E., Nicholson J. K., Spraul M.(1998) Application of chemometrics to the 1H NMR spectra of apple juices: discrimination between apple varieties Food Chemistry 61 207-213
- Defernez M., Kemsley E. K., Wilson R. H.(1997) Mid-infrared as a new tool for detecting adulteration in fruit products Mikrochimica Acta Supplement 14 181-182
- Kemsley EK, Holland JK, Defernez M, Wilson RH (1996) Detection of adulteration of raspberry purees using infrared spectroscopy and chemometrics Journal of Agricultural and Food Chemistry, 44, 3864-3870
- Holland JK, Kemsley EK, Wilson RH (1997) Transfer of spectral data between Fourier-transform infrared spectrometers for use in discriminant analysis of fruit purees Journal of the Science of Food and Agriculture, 75, 391-400
- Defernez M, Wilson RH (1995) Mid-infrared spectroscopy and chemometrics for determining the type of fruit used in jam J. Sci. Food Agric., 67, 461-467
- Defernez M, Kemsley EK, Wilson RH (1995) Use of infrared-spectroscopy and chemometrics for the authentication of fruit purees Journal of Agricultural and Food Chemistry, 43, 109-113
- Belton PS, Kemsley EK, McCann MC, Ttofis S, Wilson RH, Delgadillo I (1995) The identification of vegetable matter using Fourier-transform infrared-spectroscopy Food Chemistry 54, 437-441
- Kemsley EK, Belton PS, McCann MC, Ttofis S, Wilson RH, Delgadillo I (1994) Spectroscopic method for the authentication of vegetable matter Food Control, 5, 241-243
Funding:
Our work on Food Profiling has been supported by:
- European Union Seventh Framework Programme (2017 – 2018)
- InnovateUK (2012 – 2015)
- UEA MChem Forensic Chemistry Studentships
- MAFF/DEFRA-LINK
- UEA MSc Analytical Chemistry Studentships
- BBSRC Competitive Strategic Grant (1994 – 2001)