Spectroscopic methods for authentification. An overview. Analytical methods for the authentification of agro-food products. Gembloux (Belgium). 20 Oct 1999.

Abstract

An analysis by the probability shows the criterion that an analysis method has to satisfy to allow the authentication of a product. There are two distinct ways of achieving this criterion. It defines two groups for the classification of authenticatication methods: those in which information is concentrated into few data points and those in which information is spread across many data points.The reason for requiring authenticity testing allows to choose between these two groups. The nature of the sample will then specify the appropriate method.

Keywords

• foods
• quality-controls
• spectrometry
• analytical-methods
• appropriate-technology
• decision-making
• sampling
• analytical-methods
• consumer-protection
• management
• methods
• technology