A Comprehensive Review of VOCs as a Key Indicator in Food Authentication
ABSTRACT This article presents an in‐depth review of the role of volatile organic compounds (VOCs) in food authentication, an area of increasing importance due to the rising complexity of food fraud cases. The inherent and unique profiles of VOCs in different food products serve as chemical fingerpr...
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| Format: | Article |
| Language: | English |
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Wiley
2025-06-01
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| Series: | eFood |
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| Online Access: | https://doi.org/10.1002/efd2.70057 |
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| author | Han Yang Manxi Wu Xinyu Shen Yichen Lai Dengliang Wang Chao Ma Xianming Ye Cui Sun Jinping Cao Chongde Sun Yu Zhang Yue Wang |
| author_facet | Han Yang Manxi Wu Xinyu Shen Yichen Lai Dengliang Wang Chao Ma Xianming Ye Cui Sun Jinping Cao Chongde Sun Yu Zhang Yue Wang |
| author_sort | Han Yang |
| collection | DOAJ |
| description | ABSTRACT This article presents an in‐depth review of the role of volatile organic compounds (VOCs) in food authentication, an area of increasing importance due to the rising complexity of food fraud cases. The inherent and unique profiles of VOCs in different food products serve as chemical fingerprints, enabling the differentiation of authentic food products from fraudulent ones across various food categories such as dairy, fruits, vegetables, meat, seafood, beverages, and grains. The review begins with an overview of the chemical properties and characteristics of VOCs, emphasizing their diversity and significance in the sensory experience of food products. The article explores VOCs' application in food authentication, providing valuable information on origin, variety, quality, ripening stage, and potential adulterations. Advancements in detection and analytical techniques, such as gas chromatography‐mass spectrometry (GC‐MS), proton transfer reaction‐mass spectrometry (PTR‐MS), selected ion flow tube‐mass spectrometry (SIFT‐MS), electronic noses (E‐noses) etc., are discussed. The article also addresses the challenges and limitations in VOC‐based food authentication, including variability in VOCs profiles, technical limitations, and regulatory considerations. In conclusion, the review underscores the potential of VOCs as indicators in food integrity, predicting that continued technological advancements and interdisciplinary collaboration will enhance food safety, quality, and traceability. |
| format | Article |
| id | doaj-art-1f2dadb2da424b2a8546dcf4164c76dc |
| institution | Kabale University |
| issn | 2666-3066 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | eFood |
| spelling | doaj-art-1f2dadb2da424b2a8546dcf4164c76dc2025-08-20T03:25:33ZengWileyeFood2666-30662025-06-0163n/an/a10.1002/efd2.70057A Comprehensive Review of VOCs as a Key Indicator in Food AuthenticationHan Yang0Manxi Wu1Xinyu Shen2Yichen Lai3Dengliang Wang4Chao Ma5Xianming Ye6Cui Sun7Jinping Cao8Chongde Sun9Yu Zhang10Yue Wang11Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Fruit Science Institute, College of Agriculture and Biotechnology Zhejiang University Hangzhou Zhejiang ChinaLaboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Fruit Science Institute, College of Agriculture and Biotechnology Zhejiang University Hangzhou Zhejiang ChinaLaboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Fruit Science Institute, College of Agriculture and Biotechnology Zhejiang University Hangzhou Zhejiang ChinaLaboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Fruit Science Institute, College of Agriculture and Biotechnology Zhejiang University Hangzhou Zhejiang ChinaInstitute of Fruit Tree Research, Quzhou Academy of Agriculture and Forestry Science Quzhou Zhejiang ChinaZhejiang Nongzhen Food Co. Ltd. Quzhou Zhejiang ChinaZhejiang Jianong Fruit & Vegetable Co. Ltd. Quzhou Zhejiang ChinaHainan Institute of Zhejiang University Sanya Hainan ChinaLaboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Fruit Science Institute, College of Agriculture and Biotechnology Zhejiang University Hangzhou Zhejiang ChinaLaboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Fruit Science Institute, College of Agriculture and Biotechnology Zhejiang University Hangzhou Zhejiang ChinaKey Laboratory of Agricultural Product Information Traceability, Ministry of Agriculture and Rural Affairs of China, Institute of Agro ‐ Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences Hangzhou Zhejiang ChinaLaboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Fruit Science Institute, College of Agriculture and Biotechnology Zhejiang University Hangzhou Zhejiang ChinaABSTRACT This article presents an in‐depth review of the role of volatile organic compounds (VOCs) in food authentication, an area of increasing importance due to the rising complexity of food fraud cases. The inherent and unique profiles of VOCs in different food products serve as chemical fingerprints, enabling the differentiation of authentic food products from fraudulent ones across various food categories such as dairy, fruits, vegetables, meat, seafood, beverages, and grains. The review begins with an overview of the chemical properties and characteristics of VOCs, emphasizing their diversity and significance in the sensory experience of food products. The article explores VOCs' application in food authentication, providing valuable information on origin, variety, quality, ripening stage, and potential adulterations. Advancements in detection and analytical techniques, such as gas chromatography‐mass spectrometry (GC‐MS), proton transfer reaction‐mass spectrometry (PTR‐MS), selected ion flow tube‐mass spectrometry (SIFT‐MS), electronic noses (E‐noses) etc., are discussed. The article also addresses the challenges and limitations in VOC‐based food authentication, including variability in VOCs profiles, technical limitations, and regulatory considerations. In conclusion, the review underscores the potential of VOCs as indicators in food integrity, predicting that continued technological advancements and interdisciplinary collaboration will enhance food safety, quality, and traceability.https://doi.org/10.1002/efd2.70057analytical techniqueschemical fingerprintsdetection techniquesfood authenticationfood fraudvolatile organic compounds (VOCs) |
| spellingShingle | Han Yang Manxi Wu Xinyu Shen Yichen Lai Dengliang Wang Chao Ma Xianming Ye Cui Sun Jinping Cao Chongde Sun Yu Zhang Yue Wang A Comprehensive Review of VOCs as a Key Indicator in Food Authentication eFood analytical techniques chemical fingerprints detection techniques food authentication food fraud volatile organic compounds (VOCs) |
| title | A Comprehensive Review of VOCs as a Key Indicator in Food Authentication |
| title_full | A Comprehensive Review of VOCs as a Key Indicator in Food Authentication |
| title_fullStr | A Comprehensive Review of VOCs as a Key Indicator in Food Authentication |
| title_full_unstemmed | A Comprehensive Review of VOCs as a Key Indicator in Food Authentication |
| title_short | A Comprehensive Review of VOCs as a Key Indicator in Food Authentication |
| title_sort | comprehensive review of vocs as a key indicator in food authentication |
| topic | analytical techniques chemical fingerprints detection techniques food authentication food fraud volatile organic compounds (VOCs) |
| url | https://doi.org/10.1002/efd2.70057 |
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