Working Group No. 3: AUTHENTICITY

WG leader: Jana Hajslova (VSCHT)WG members:G e be sAngel Angelov , Velitchka Gotcheva (UFT)Martino Barbanera (COOP)Rickard Knutsson (SVA)Rickard Knutsson (SVA)Ainhoa Bilbao (Gaiker)Peter Siekel (FRI)

ICT iICT internationalnternational projectsprojectsICT iICT internationalnternational projectsprojects

SuccipackSuccipack

LC/MS instrumentsLC/MS instruments

GC/MS instrumentsGC/MS instruments

AccreditationAccreditation(ISO 17025)(ISO 17025)

IncreasedIncreasedIncreasedIncreasedIncreasedIncreasedcompetitivenesscompetitiveness

InternationalInternational

IncreasedIncreasedcompetitivenesscompetitiveness

InternationalInternationalInternational International recognitionrecognitionInternational International recognitionrecognition

Metrological and Testinglaboratory

Independent packaginglaboratorylaboratory

Laboratory for FoodMicrobiology and GMOMicrobiology and GMO

NATURAL NATURAL COMPONENTSCOMPONENTSFiberFiberFiberFiber CONTAMINANTSCONTAMINANTS

EnvironmentalEnvironmentalEnvironmentalEnvironmental

COMPONENTSCOMPONENTS

Natural Natural toxinstoxins, , antinutrientsantinutrients..

Natural Natural toxinstoxins, , antinutrientsantinutrients..

CONTAMINANTSCONTAMINANTS

Pesticide / vet . Pesticide / vet . Pesticide / vet . Pesticide / vet .

contaminancontaminan tstscontaminancontaminan tstsNutrientsNutrients

ProteinsProteinslipidslipids

NutrientsNutrients

ProteinsProteinslipidslipids

PrimaryPrimary flavourflavoursignificantsignificant

PrimaryPrimary flavourflavoursignificantsignificant Pesticide / vet . Pesticide / vet .

DrugsDrugs residuesresiduesPesticide / vet . Pesticide / vet . DrugsDrugs residuesresidues

MigrantsMigrants fromfrom plasticsplasticsMigrantsMigrants fromfrom plasticsplastics

lipidslipidssaccharidessaccharides

mineralsmineralsvitaminsvitamins

lipidslipidssaccharidessaccharides

mineralsmineralsvitaminsvitamins

ggcompoundscompounds..

ggcompoundscompounds..

A ti id tA ti id t & & A ti id tA ti id t & & MigrantsMigrants fromfrom plasticsplasticsMigrantsMigrants fromfrom plasticsplasticsvitaminsvitaminsvitaminsvitamins

toxictoxic metalsmetalstoxictoxic metalsmetals

AntioxidantsAntioxidants & & biologicallybiologically activeactive

substancessubstances

AntioxidantsAntioxidants & & biologicallybiologically activeactive

substancessubstances

ProductsProducts originatedoriginated throughthroughprocessingprocessing FOOD ADDITIVESFOOD ADDITIVES

02/07/2012

ProductsProducts ofof biotechnologiesbiotechnologies

InformationInformation ‘‘OMICS’OMICS’holistic

ffgroup

group++GC/MS, GC/MS, LC/MSLC/MS

frequencyfrequency

1/yr 1/s continueous1•

y

molecular. recognition

spacespace

in vivo

cell in vitro

bioactivitybioactivity

in vivo

TRACEABILITYTRACEABILITY

DefinitionDefinition ISO 8402ISO 8402Definition Definition ‐‐ ISO 8402ISO 8402Questions to be answered:Questions to be answered:

Is the sample typical of the material which it claims to beIs the sample typical of the material which it claims to bes t e sa p e typ ca o t e ate a c t c a s to bes t e sa p e typ ca o t e ate a c t c a s to be(e.g.(e.g. “declared geographical origin” (PDO) issues, compliance with label / certificate)“declared geographical origin” (PDO) issues, compliance with label / certificate)Is the material typical of the batch of product from which it came?Is the material typical of the batch of product from which it came?What is the processing the product processing history?What is the processing the product processing history?What was the distribution /location of the product after delivery ?What was the distribution /location of the product after delivery ?

‘DRIVING FORCES’ FOR FOOD SAMPLES ‘DRIVING FORCES’ FOR FOOD SAMPLES ORIGIN ANALYSISORIGIN ANALYSIS

Mycotoxins, allergens, acrylamideBanned dyes, melamine, residues of pesticides, …Microbiological risks (Salmonella, Listeria, E. coli)Diseases (BSE Avian Influenza )Diseases (BSE, Avian Influenza, …)Banned veterinary drugs Consumer awareness• Patriotism • Decreased confidence in the quality and  safety of products produced outside 

their local region, country or the EU • Concern about animal welfare and ‘environmentally friendly’ production 

methods in outside the EU• Concerns about ‘delivery miles’Concerns about  delivery miles

„one step back ‐ one step forward“

„from the FORK to the FARM“

Tracing food commodities in EuropeTracing food commodities in Europe

Fingerprint methods have the potential to act as screening methods Fingerprint methods have the potential to act as screening methods 

•• Near infrared spectroscopyNear infrared spectroscopy•• FourierFourier‐‐transform midtransform mid‐‐infrared spectroscopyinfrared spectroscopy•• FourierFourier‐‐transform Raman spectroscopytransform Raman spectroscopy

N l ti tN l ti t•• Nuclear magnetic resonance spectroscopyNuclear magnetic resonance spectroscopy•• Direct Injection mass spectrometryDirect Injection mass spectrometry

•• Gas ChromatographyGas Chromatography‐‐mass spectrometrymass spectrometry•• Liquid ChromatographyLiquid Chromatography‐‐mass spectrometrymass spectrometry

•• Ambient mass spectrometryAmbient mass spectrometry

http://www.trace.eu.org/

Tracing food Tracing food commoditiescommodities in in EuropeEurope

MolecularMolecular biologicalbiological methodsmethods

•• RealReal‐‐timetime PCRPCR•• AFLP technologyAFLP technology plants•• Single Nucleotide PolymorphismSingle Nucleotide Polymorphism•• MicrosatellitesMicrosatellites•• Padlock probe ligation andPadlock probe ligation and

cattle•• Padlock probe ligation and Padlock probe ligation and 

microarray detectionmicroarray detection•• …… chicken

twater

CT value

Tracing food Tracing food commoditiescommodities in in EuropeEurope

StableStable isotopesisotopes profilingprofiling• Basis for nutrition, C3‐ or C4‐plants, 

e.g. cereals or maize (13C/12C)

• Rates of meat dairy products and• Rates of meat, dairy products and fish, kind of fertilizer (15N/14N)

• Sea fish, distance to sea, geology (34S/32S)

• Climate, distance to sea, altitude (2H/1H 18O/16O)(2H/1H, 18O/16O)

• Age and mineral composition of bedrock (87Sr/86Sr)( / )

• National signature; anthropogenic origin from i d t t ffi findustry, traffic, refuse incineration, heating (206,207,208Pb/204Pb)

RESEARCH INTERESTS (1)RESEARCH INTERESTS (1)

Journal of Food Science  Vol. 77, Nr. 4, 2012

RESEARCH INTERESTS (2)RESEARCH INTERESTS (2)

The top 7 ingredients representedmore than 50 percent of the scholarly records in theof the scholarly records in thedatabase and included:• olive oil

ilk• milk• honey• saffron• orange juice• coffee• apple juice

RESEARCH INTERESTS OF RESEARCH INTERESTS OF WG3WG3 PARTNERS (PARTNERS (11))Food commodities / food crops of interest in authentication contextFood commodities / food crops of interest in authentication context

Processed meat products (UFT)

Detection of non‐GM and GM soy and soy derivatives in variously processed meat products when soy / soy derivatives are not on the ingredients list FOOD FRAUDproducts when soy / soy derivatives are not on the ingredients list         FOOD FRAUD

Development of multiplex real‐time PCR method for simultaneous detection of all allowed GM soy types in a sample

D i d t (UFT COOP)Dairy products (UFT, COOP)

Rapid and reliable methods for detection and quantification of non‐declared species´milk in dairy products (e.g. cow´s or goat´s milk in sheep´s milk products)y p ( g g p p )

Bushmeat (SVA)

Tonnes of illegal bushmeat is being smuggled in personal luggage through Europe´s biggest airports

RESEARCH INTERESTS OF WG3 PARTNERS (RESEARCH INTERESTS OF WG3 PARTNERS (22))Food commodities / food crops of interest in authentication contextFood commodities / food crops of interest in authentication context

Extra virgin olive oil and fats (COOP, VSCHT)

Tomato sauce (COOP, VSCHT)

Fish and fish products (COOP, VSCHT)

Wine (COOP, VSCHT)

Cereals (VSCHT)

Honey (VSCHT)

Beer (VSCHT)

Organic vs. conventional products (VSCHT)g p ( )

…..

KEY ISSUES KEY ISSUES –– MEAT PRODUCTSMEAT PRODUCTSThe key problems associated with specific commodities regarding The key problems associated with specific commodities regarding fraud / fake / counterfeit / adulterationfraud / fake / counterfeit / adulterationfraud / fake / counterfeit / adulterationfraud / fake / counterfeit / adulteration

Increased interest in meat authenticity

Consumers are concerned about the meat they eatAccurate labelling is important for the consumer’s choiceAccurate labelling is important for the consumer s choice

on the other hand…

There is pressure on food producers to put on the market cheap product(s), which unavoidably promotes various kinds of fraudsof frauds…

KEY ISSUES KEY ISSUES –– MEAT PRODUCTSMEAT PRODUCTSCategorization according the areas where fraud is most likely to occury

MEATORIGIN

sexmeat cutsb dORIGIN breedfeed intakeslaughter ageg gwild vs. farmed meatorganic vs. conventional meat

hi l i i

MEAT

geographical origin

meat species (species, tissue)MEATSUBSTITUTION

p ( p )fat (vegetable fat, animal fat)protein (vegetable protein, soy / soy derivatives starch dietary fibre animalderivatives, starch, dietary fibre, animal protein, organic compounds (melamine or urea)

KEY ISSUES KEY ISSUES –– MEAT PRODUCTSMEAT PRODUCTS

Categorization according the areas where fraud is most likely to occur

i di iMEATPROCESSINGTREATMENT

irradiationfresh / chilled vs. thawed meatmeat preparation (baking, cooking etc.)TREATMENT p p ( g, g )

NON‐MEATINGREDIENT

additiveswater

ADDITION

Ballin, N.Z. (2010) Meat Science 86, 577–587

KEY ISSUES KEY ISSUES –– DAIRY PRODUCTSDAIRY PRODUCTS

Areas where fraud is most likely to occur

milk containing inhibitory substancesmilk / yoghurt from reconstituted not declared dry milkmilk / yoghurt from reconstituted not declared dry milknon‐declared use of plant oils in dairy products

li t d t t dif i i di t i h t dnon‐listed texture‐modifying ingredients in yoghurt and cheesesfraudulent misrepresentation of species (cow buffalofraudulent misrepresentation of species (cow, buffalo, goat, sheep) and species origin adulterated cheese to produce finished products such asadulterated cheese to produce finished products such as grated or spreads cheeseageing (ripening) time of cheesesg g ( p g)

KEY ISSUES KEY ISSUES –– EXTRA VIRGIN OLIVE OIL AND EXTRA VIRGIN OLIVE OIL AND 

Areas where fraud is most likely to occur

FATSFATSAreas where fraud is most likely to occur

Different geographical origin (country or regional)Addition or replacement of different speciesVarious types of adulteration

KEY ISSUES KEY ISSUES –– TOMATO SAUCETOMATO SAUCEAreas where fraud is most likely to occur

Illegal dilution of tomato sauce produce outside of Italy / EU

KEY ISSUES KEY ISSUES –– FISH AND FISH PRODUCTSFISH AND FISH PRODUCTSAreas where fraud is most likely to occur

Fraudulent misrepresentation of  fish species and / or geographic origin

KEY ISSUES KEY ISSUES –– WINEWINEAreas where fraud is most likely to occur

Fraudulent misrepresentation of cultivar and geographic origin

Areas where fraud is most likely to occur

originVarious types of adulteration (addition of water, sugar colouring and flavouring agents, …)colouring and flavouring agents, …)

EXAMPLES OF COMMON ANALYTICAL EXAMPLES OF COMMON ANALYTICAL STRATEGIES EMPLOYED FOR STRATEGIES EMPLOYED FOR AUTHENTICATION (1)AUTHENTICATION (1)AUTHENTICATION (1)AUTHENTICATION (1)Fish and fish products: 

‐ Species identification with DNA sequencing‐ Metobolomic approaches to distinguish species, farm practices etc.

Cow / buffalo identification in mozzarella and ricotta cheese:‐ Real‐time PCR (semi‐quantitative analysis)Real time PCR (semi quantitative analysis)

Cheese:‐ Chemical marker Cheese (es. Oxysterols)

Rice cultivar identification:Rice cultivar identification:‐ Microsatellites

EXAMPLES OF COMMON ANALYTICAL EXAMPLES OF COMMON ANALYTICAL STRATEGIES EMPLOYED FOR STRATEGIES EMPLOYED FOR AUTHENTICATION (2)AUTHENTICATION (2)AUTHENTICATION (2)AUTHENTICATION (2)Cow, pig, chicken identification in meat and fish feed:

‐ Real‐time PCR (semi‐quantitative analysis)‐ Ambient mass spectrometry and other advanced MS approaches

Bovine individual identification:‐ MicrosatellitesMicrosatellites

METHODS FOR AUTHENTICMETHODS FOR AUTHENTICATIONATION OF BEEROF BEER

HPLC–UV-VIS Fourier transform HPLC UV VISHPLC–MS

(phenolics)

Fourier transform infrared

spectroscopy

GC i t ti SPME GCGC–isotope ratio MS

(13C/12C ratio of CO2)

SPME–GC–FID

SPME–GC–MS

(volatiles)

NMRGC–FID

(derivatization) HPLC–

NMR(D/H ratio of the

methylene group of th l d δ18O (derivatization) HPLC

FLD(amino acids)

ethanol and δ18O measurement of water)

METHODS FOR AUTHENTICMETHODS FOR AUTHENTICATIONATION OF WINEOF WINE

HPLC–UV-VIS Fourier transform HPLC UV VISHLPC–MS

(phenolics)

Fourier transform infrared

spectroscopy

DNA (biomethod) SPME–GC–DNA (biomethod)FID

SPME–GC–MSMS

(profile of volatiles)13C NMR

GC FID

AAS or ICP-MS(minerals)

GC–FID(alcohols)

(minerals)

ANALYTICAL CHALLENGES FORESEEN IN ANALYTICAL CHALLENGES FORESEEN IN AUTHENTICATION AREA AUTHENTICATION AREA (INTENDED TO DEVELOP / IMPLEMENT)(INTENDED TO DEVELOP / IMPLEMENT)(INTENDED TO DEVELOP / IMPLEMENT)(INTENDED TO DEVELOP / IMPLEMENT)Authentic control for any type of food commodity /product

Lack of appropriate reference materials

Development of fast analytical methods which are easy to perform, i isensitive, accurate

Bushmeatmay be contaminated with high risk biological agents such as th th d t d t t BSL 3 t i f d i d danthrax; method to detect BSL‐3 agents in food is needed

Fish ‐ tuna identification in canned products

Species identification in cheese ‐ goat and sheep discrimination; quantitative analysis in this matrix

Extra virgin olive oil ‐ investigation of new approaches which put in relation chemical and aromatic parameters with sensory pattern

METABOLOMICS: FUTURE CHALLENGESMETABOLOMICS: FUTURE CHALLENGESMETABOLOMICSMETABOLOMICSMETABOLOMICS: FUTURE CHALLENGESMETABOLOMICS: FUTURE CHALLENGESMETABOLOME: the set of all low‐molecular‐mass compounds (metabolites) synthesized by an organism(metabolites) synthesized by an organism

Identification and quantification all  the small molecules in complex biological samples (analytical description of samples)

Nicholson and Lindon, Nature, 2008, 455, 1054‐1056

METABOLOMICS: FUTURE CHALLENGESMETABOLOMICS: FUTURE CHALLENGES„OMICS“ „OMICS“ strategiesstrategies in sample in sample authenticationauthenticationMETABOLOMICS: FUTURE CHALLENGESMETABOLOMICS: FUTURE CHALLENGES

Genomics DNA 25 000 Gene

TranscriptomicsmRNA > 100 000

Proteomics Protein > 1 000 000

METABOLOMICSMETABOLOMICSMETABOLOMICSMETABOLOMICSMETABOLITE 1 000 1 000 ‐‐ 10 00010 000

METABOLOMICS: FUTURE CHALLENGESMETABOLOMICS: FUTURE CHALLENGESMETABOLOMICS: FUTURE CHALLENGESMETABOLOMICS: FUTURE CHALLENGES

D t b t d di tiDatabases vs. standardization

Diversity/variation of metabolomic data

More efficient ways of identifying markers

More efficient ways of coupling:More efficient ways of coupling:

Instruments → Data processing → Chemometric tools

New instrumentation platforms

THE MAIN GAPS IN RESEARCH IN THE FIELD THE MAIN GAPS IN RESEARCH IN THE FIELD OF FOOD AUTHENTICITYOF FOOD AUTHENTICITY IDENTIFIED BY IDENTIFIED BY WG3 PARTNERSWG3 PARTNERSWG3 PARTNERSWG3 PARTNERS

Identification of reliable markers

Surveillance methods for illegal trading of bushmeat

Th l k f li bl b t t id th d tThe lack of reliable, robust, accurate, rapid methods, easy to perform and applicable to a routine laboratory practice

D b i d i d f ll h iDatabases creation and countinuous update for all techniques employed (isotopic mass, NMR, MS etc.)

h d ff l f l l b l h d bThe difficulty of some molecular biology methods to be quantitative

THE MOST IMPORTANT ASPECTS TO BE THE MOST IMPORTANT ASPECTS TO BE DISCUSSED WITHIN THE WG3 (1)DISCUSSED WITHIN THE WG3 (1)

d f ff l l hTo discuss current state of official control in the EU countries which are the active players in authenticity field

To identify sources of reliable information that can lead to knowledge of possible fraud in a systematic and updated mode and that take into account the globalization of themode and that take into account the globalization of the food market

THE MOST IMPORTANT ASPECTS TO THE MOST IMPORTANT ASPECTS TO BE BE DISCUSSDISCUSSEDEDWITHIN THE WWITHIN THE WGG33 (2)(2)

h k h b l f h l f dTo check the possibility of having an international food fraud alert system similar to RASFF; the system then could become a database like that of www foodfraud orgbecome a database like that of www.foodfraud.org

THE MOST IMPORTANT ASPECTS TO BE THE MOST IMPORTANT ASPECTS TO BE DISCUSSED WITHIN THE WG3 (3)DISCUSSED WITHIN THE WG3 (3)

To identify reliable and reproducible analytical methods / strategies in relation to different types of fraud in various food matricesfood matrices

To identify valuable markers for various types of food fraud

To discuss smuggling of food and feed into Europe

To discuss possibilities for development of joint projects on p p j p jfood authenticity issues

INTEREST INTEREST OF WG3 PARTNERS OF WG3 PARTNERS IN TRAINING IN TRAINING IN SPECIFIC AREAIN SPECIFIC AREASS

Qualitative / quantitative analysis of dairy products fraud –species origin of dairy products / mixed milk products To improve awareness about the risks of illegal smuggling of bushmeatTraining in advanced analytical technologies employing for food authentication

MMetabolomicetabolomic profiling of chickenprofiling of chicken: : FEEDING HISTORYFEEDING HISTORYFEEDING HISTORY FEEDING HISTORY 

EXPERIMENT EXPERIMENT DESIGN: FeedingDESIGN: FeedingggFeeding #1 withoutwithout the addition of 

chicken bone mealc c e bo e ea(0–10 days)

Feeding #2 withoutwithout the addition of  Feeding #2 withwith the addition of chicken gchicken bone meal

(11–28 days)

gbone meal(11–28 days)

Feeding #3 withoutwithout the addition of chicken bone meal

(>28 days)

Feeding #3 withwith the addition of chicken bone meal(>28 days)

EXPERIMENT EXPERIMENT DESIGN: ChickenDESIGN: Chicken

Group 1 n 49Group 1: n = 49

Chicken breeding with feeding without theChicken breeding with feeding without the addition of chicken bone meal

Group 2: n = 51

Chicken breeding with feeding with theChicken breeding with feeding with the addition of chicken bone meal

SAMPLE SAMPLE PREPARATIONPREPARATION

2 g chicken2 g chicken muscle

+

11000 rpm

+

10 mL di till d

Homogenization DART

10 mindistilled water

g

1 min

Ult t

analysis

+

10 mL 

Ultraturrax

cyclohexane

Extract B

Extract A

Extract B

INSTRUMENTATIONINSTRUMENTATION

DARTDART––TOFMSTOFMS DARTDART––orbitraporbitrapMSMSDARTDART––TOFMSTOFMS DARTDART––orbitraporbitrapMSMS

AccuTOF LP (Jeol)Time‐of‐flight mass spectrometer

Exactive (Thermo Scientific)Orbitrap mass spectrometer

~ ~ 5000 5000 –– 7000 7000 fwhmfwhm ~ 10~ 10,,000 000 –– 100100,,000 000 fwhmfwhm

DARTDART––TOFMSTOFMS ANALYSISANALYSIS

DART(+)DART(+)

Analysis of non‐polar fraction (cyclohexaneAnalysis of non polar fraction (cyclohexane extract)

DART(–)

Analysis of polar fraction (aqueous extract)Analysis of polar fraction (aqueous extract)

DARTDART––TOFMS TOFMS ANALYSISANALYSIS

Intensity (16325)x103

10

15

y ( )876.80

369 35

DART(+)Cyclohexane

5

10 369.35902.82848.77

577.52

603.54 903.82

904.83575.51 846.76370.36551.50338 34

Cyclohexane extract

Extract

I t it (99358)103

200 400 600 800 1000m/z

0

551.50338.34150.11 604.54 822.75 905.84549.50

313.27 906.83647.46191.17 792.68377.34 766.66228.20 493.39

Extract A

80

Intensity (99358)x10128.04

239.11 DART(–)Aqueous 

40

60

225.10

145.06

146.0589.02

extract

100 200 300 400 500m/z

0

20 179.05 257.08117.02 218.07208.07 368.16275.09 479.23

308.10 329.15 465.22

Extract B

CHEMOMETRIC CHEMOMETRIC ANALYSIS: PLANALYSIS: PLSS‐‐DADAAnalysis of Analysis of nonnon‐‐polar fraction polar fraction 

Scores of component 1 vs component 2

0.3

Scores Comp[1] vs. Comp[2] colored by Code

Scores of component 1 vs. component 2

0.2Group 2

-0.0

0.1

t[2]

-0 2

-0.1

Group 1-0.3

0.2 Group 1

-0.8 -0.7 -0.6 -0.5 -0.4 -0.3 -0.2 -0.1 0.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8

t[1]EZinf o 2 - Chicken_muscle_DART_POS_complet_L1 (M2: PLS-DA) - 2012-04-23 09:23:40 (UTC+1)

Differentiation of chicken according to dietDifferentiation of chicken according to diet isis possible… possible… Differentiation of chicken according to dietDifferentiation of chicken according to diet isis possible… possible… 

CHEMOMETRIC CHEMOMETRIC ANALYSIS: PLANALYSIS: PLSS‐‐DADAAnalysis of Analysis of nonnon‐‐polarpolar fraction fraction 

V i bl I0.14

0.16

202

2 Std. Dev

3 Std. DevVariable importance Trend graph

1 6

1.8

2.0

Variable Importance

0.10

0.12876.

8

-2 Std. Dev

1.0

1.2

1.4

1.6

VIP[

4] Composition of fatty acidsm/z 876 8 ‐> PoOS PLS OOP

-3 Std. Dev

0 2

0.4

0.6

0.8

V m/z 876.8  > PoOS, PLS, OOP

0.0

0.2

76.8

202

72.7

909

98.8

074

902.

836

74.8

064

96.7

928

04.8

506

00.8

224

78.8

305

50.8

054

70.7

753

38.5

674

52.8

106

46.7

738

22.7

705

36.5

543

44.7

581

34.5

377

80.5

026

40.5

829

24.7

871

48.7

906

612.

553

10.5

405

94.7

332

20.7

579

792.

7166

.686

896

.743

381

8.74

3

87 87 89 9 87 89 90 90 87 85 87 63 85 84 82 63 84 63 68 64 82 84 6 61 79 82 76 79 8

Primary IDEZinf o 2 - Chicken_muscle_DART_POS_complet_L1 (M2: PLS-DA) - 2012-04-23 10:29:35 (UTC+1)

B.B. CHEMOMETRIC ANALYSIS: PLCHEMOMETRIC ANALYSIS: PLSS‐‐DADAAnalysis of Analysis of polar fraction polar fraction 

S f t 1 t 2

0.4

0.5

p[ ] p[ ] y /

G 2

Scores of component 1 vs. component 2

0.2

0.3

Group 2

-0.0

0.1

t[2]

-0 3

-0.2

-0.1

Group 1

-0.5

-0.4

-0.3 Group 1

-0.7 -0.6 -0.5 -0.4 -0.3 -0.2 -0.1 0.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7

t[1]EZinf o 2 - Chicken_muscle_DART_NEG_complet_L1 (M2: PLS-DA) - 2012-04-23 10:37:17 (UTC+1)

Differentiation of chicken according to dietDifferentiation of chicken according to diet isis possible… possible… Differentiation of chicken according to dietDifferentiation of chicken according to diet isis possible… possible… 

CHEMOMETRIC CHEMOMETRIC ANALYSIS: PLANALYSIS: PLSS‐‐DADAAnalysis of Analysis of polar fraction polar fraction 

5

Variable Importance

0.20

0.25

2 Std Dev

3 Std. Dev

Variable importance Trend graph

4

0.10

0.15

239.

1327

2 Std. Dev

3

VIP[

4]

0.05

3 Std Dev

-2 Std. Dev

Marker m/z 239 13

1

2 Marker m/z 239.13

0

239.

1327

126.

0272

257.

0975

222.

1038

151.

0362

128.

0458

105.

0272

112.

0592

181.

0531

129.

0466

275.

1125

264.

0943

479.

2775

208.

0882

164.

0229

308.

1265

269.

1073

118.

0584

217.

0489

190.

061

310.

1392

372.

1348

507.

2439

347.

1799

306.

1001

187.

1163

194.

0852

458.

2654

333.

1215

396.

1542

329.

173

357.

1442

260.

1078

386.

1937

Primary IDEZinf o 2 - Chicken_muscle_DART_NEG_complet_L1 (M2: PLS-DA) - 2012-04-23 10:40:49 (UTC+1)

Thank you for yourThank you for yourkind attention and

contributions of WG3 bmembers…

▐ jana.hajslova@vscht.cz ▌

INVITATIONINVITATIONtoto

RAFA 2013RAFA 2013J H j l & Mi h l Ni lJana Hajslova & Michel Nielen

f 2013www.rafa2013.eu

www.rafa2013.eu

5 – 8 November, 20135 8 November, 2013

Clarion Congress Hotel PragueClarion Congress Hotel Prague

PRAGUE ● CZECH REPUBLICPRAGUE ● CZECH REPUBLIC

RAFA 2011 in numbers

650 scientists participated

47 countries of 5 continents represented47 countries of 5 continents represented

80 lectures including 21 young scientists’ presented

490 posters / e-presentations presented

44 companies exhibited / sponsored the conference44 companies exhibited / sponsored the conference

6 media partners participated

12 vendor seminars

2 satellite workshopsp

2 Open days of EC 7th FP projects organized

www.rafa2013.eu

www.rafa2013.eu