Organic produce and production system conformity assessments : eggs and isotope analysis

Eggs were analysed for stable isotope composition, as a measure for organic produce authentication

The 2008 Dutch NRL/IAG proficiency test for detection of animal proteins in feed

The results of a proficiency test for the detection of animal proteins in animal feed by microscopy, PCR (DNA detection) and immunoassay methods are presented in this report

Flavour release from dried vegetables

The research described in this thesis was focused on the development of an in vitro model system for isolation of volatile compounds from dried vegetables under mouth conditions, such as volume of the mouth, temperature, salivation and mastication. Instrumental analysis of these volatile compounds by gas chromatography (GC), combined with mass spectrometry, flame ionisation detection (FID) and sniffing port detection (SP) was correlated with descriptive sensory analysis. Dried vegetables were subjected to these techniques in order to study three aspects. (1) Factors influencing flavour release from dried vegetables under mouth conditions. (2) Suitability of three types of the model system for simulation of flavour release in the mouth. (3) Characterisation of the flavours of rehydrated vegetables, as influenced by cultivar, origin, storage and rehydration conditions.Flavour perception, physical aspects of flavour release, flavour analysis and factors affecting the flavour of dried vegetables, including literature concerned were discussed briefly in Chapter 1 . The thesis was outlined at the end of this chapter.Three types of the mouth model system were introduced in Chapter 2 and compared for flavour release from rehydrated bell peppers. Release was largest in the 'purge-and-trap1system, followed by the 'dynamic headspace and mastication, (DHM) and dynamic headspace' system, respectively.Flavour release influenced by the composition of artificial saliva was studied for bell peppers in Chapter 3 and for French beans in Chapter 4 . Influence of saliva volume on the flavour release from French beans was studied in Chapter 4 as well. Saliva component mucin mainly decreased flavour release in both vegetables, because of flavour~ protein interactions, a similar effect showed α-amylase in bell peppers. Release in French beans was generally increased by α-amylase, probably due to degradation of inclusion complexes of starch. Decrease in flavour release from French beans by saliva volume was evaluated in a model study. GC/SP patterns of odour active compounds were hardly influenced by both saliva composition and volume.Chapter 5 revealed that flavour release from rehydrated French beans, red bell peppers and leeks in the DHM model system did not differ significantly from their release in the mouth of 12 assessors. These assessors released volatile compounds with different efficiencies, but they showed a statistically consistent efficiency in flavour release across the vegetables.The flavours of the three rehydrated vegetables mentioned above were characterised by GC/SP of volatile compounds released in the DHM model system and by descriptive sensory analysis (Chapter 6). A common odour profile was shown in the vegetables, comprising each of the odour active compounds present in French beans. correlation of rehydrated vegetables with sensory attributes and volatile compounds showed considerable contribution of volatile compounds to the flavour of rehydrated vegetables.The flavours of commercially dried bell peppers (origins Chile, Hungary and Turkey) were evaluated by GC/SP and descriptive and hedonic panels ( Chapter 7 ). Although the three origins differed substantially in FID patterns, GC/SP patterns and scores for 'odour' attributes in sensory analysis were hardly different. Differences in appreciation between Chilean and Turkish bell peppers are therefore expected to be due to differences in 'taste' attributes (sour, bitter, sharp and pungent).The influence of storage conditions (water activity (aw), temperature and light) on the flavour of dried French beans was studied in Chapter 8 . Elevated temperature at aw 0.3 and 0.5 resulted in an increase in the number of assessors perceiving chemical, rotten odours in GC/SP and in an increase in scores for 'chemical', 'burned', 'musty' and ,bitter, attributes in sensory analysis. Light exposure at aw 0.1 resulted in an increase in the number of assessors perceiving chemical odours at the sniffing port and in increased scores for 'chemical, and 'burned' attributes in sensory analysis. French beans stored at 200C were more appreciated by the hedonic panel than those stored at 400C (absence of light, aw 0.3). Relationships between differently stored French beans, sensory attributes and volatile compounds indicated the latter compounds to be responsible for the difference in flavour and appreciation of dried French beans by storage conditions.The flavour of French beans influenced by rehydration conditions was described in Chapter 9 . Extended rehydration resulted in GC/SP in increased intensity for 2-butenal, 2methyl -2 -butenal, 1-octen-3-one and one unknown compound and in increased intensities for chemical,, 'mealy', ,mushroom, and musty, attributes in sensory analysis. Both instrumental and sensory analysis of the texture revealed a gradual decrease with extended rehydration. Relationships between sensory attributes and volatile compounds showed major contribution of volatile compounds to the difference in flavour of French beans resulting from rehydration conditions.It can be concluded ( Chapter 10 ) that flavour release from rehydrated vegetables was influenced by both saliva composition and volume. Mouth model system DHM simulated flavour release in the mouth quite well. The flavours of dried vegetables were shown to be influenced by cultivar, origin, storage and rehydration conditions.</TT

Provenancing Flower Bulbs by Analytical Fingerprinting: Convallaria Majalis

The origin of agricultural products is gaining in appreciation while often hard to determine for various reasons. Geographical origin may be resolved using a combination of chemical and physical analytical technologies. In the present case of Lily of the Valley (Convallaria majalis) rhizomes, we investigated an exploratory set of material from The Netherlands, three other European (EU) countries and China. We show that the geographical origin is correlated to patterns of stable isotope ratios (isotope fingerprints) and volatile organic carbon (VOC) compounds (chemical fingerprints). These fingerprints allowed clear distinction using exploratory and supervised statistics. Isotope ratio mass spectrometry of 12C/13C, 14N/15N and 16O/18O isotopes separated materials from Europe and China successfully. The VOC patterns measured by Proton Transfer Reaction Mass Spectrometry (PTR-MS) allowed distinction of three groups: material from The Netherlands, the other EU countries and China. This knowledge is expected to help developing a systematic and efficient analytical tool for authenticating the origin of flower bulbs

Oil Analysis by Fast DSC

Thermal analysis of Olive and Sunflower Oil is done by Fast DSC to evaluate its potential to replace DSC for adulteration detection. DSC measurements take hours, Fast DSC minutes. Peak temperatures of the crystallisation peak in cooling for different Olive and Sunflower Oils are both comparable to DSC, but not always distinguishable. The heating curves of Olive and Sunflower Oil show more differences. Compared to DSC, Fast DSC shows lower peak temperatures for heating curve peaks

2011 Approaches for organic food and feed authentication

People’s growing awareness of health, environment and animal welfare has led to an increased public interest in the quality of foods and food production systems. This in turn boosted organic production. Due to higher production costs, organic produce tends to retail at a higher price than their conventional counterparts. As a consequence of the premium price, organic produce is susceptible to fraud. Fair competition between producers and sustained consumer confidence favour organic production, and it requires regular confirmatory assessments of the identity of organic produce in addition to administrative controls. Traditional analytical strategies for guaranteeing quality and uncovering adulteration have relied on the determination of the amount of a marker compound or compounds in a material and a subsequent comparison of the value(s) obtained with those established for equivalent material. Authentication of organic produce is complex, and depends very much on the product examined. Therefore, it is unlikely to find a single marker that allows discrimination between organic and conventional produce in general. Even for a particular product, this approach is challenging. Selective fingerprinting, which involves analysis of a range of compounds which are considered potential discriminators, is the more promising approach. As these techniques result in a high number of variables the application of multivariate statistical methods greatly facilitate the evaluation of the data. In the presentation an overview on targeted single/multiple marker approaches will be provided, e.g. based on isotope ratio analysis, in addition to information on the fingerprint type of methodology. The various techniques will be illustrated with real-life examples for both food and feed

Results industry questionnaire SEAFOODsense

The aim of this research was to define sensory quality, and determine how this can be measured, at each point where quality decision-making is carried out in the chain of seafood handling from catch or slaughter to consumer. This was carried out by taking interviews with the industry to obtain knowledge about their sensory quality evaluation procedures and the descriptive terms they used. In four different countries, Ireland, Iceland, Denmark and The Netherlands, 8-17 companies throughout the fish production chain were selected

The threat of the COVID-19 pandemic on reversing global life-saving gains in the survival of childhood cancer: A call for collaborative action from SIOP, IPSO, PROS, WCC, CCI, st jude global, UICC and WHPCA

The COVID-19 pandemic poses an unprecedented health crisis in all socio-economic regions across the globe. While the pandemic has had a profound impact on access to and delivery of health care by all services, it has been particularly disruptive for the care of patients with life-threatening noncommunicable diseases (NCDs) such as the treatment of children and young people with cancer. The reduction in child mortality from preventable causes over the last 50 years has seen childhood cancer emerge as a major unmet health care need. Whilst survival rates of 85% have been achieved in high income countries, this has not yet been translated into similar outcomes for children with cancer in resource-limited settings where survival averages 30%. Launched in 2018, by the World Health Organization (WHO), the Global Initiative for Childhood Cancer (GICC) is a pivotal effort by the international community to achieve at least 60% survival for children with cancer by 2030. The WHO GICC is already making an impact in many countries but the disruption of cancer care during the COVID-19 pandemic threatens to set back this global effort to improve the outcome for children with cancer, wherever they may live. As representatives of the global community committed to fostering the goals of the GICC, we applaud the WHO response to the COVID-19 pandemic, in particular we support the WHO's call to ensure the needs of patients with life threatening NCDs including cancer are not compromised during the pandemic. Here, as collaborative partners in the GICC, we highlight specific areas of focus that need to be addressed to ensure the immediate care of children and adolescents with cancer is not disrupted during the pandemic; and measures to sustain the development of cancer care so the long-term goals of the GICC are not lost during this global health crisis.Fil: Pritchard Jones, Kathy. University College London; Estados UnidosFil: de Abib, Simone C.V.. International Society Of Paediatric Surgical Oncology; Surinam. Universidade Federal de Sao Paulo; BrasilFil: Esiashvili, Natia. University of Emory; Estados UnidosFil: Kaspers, Gertjan J.L.. Princess Máxima Center for Pediatric Oncology; Países BajosFil: Rosser, Jon. No especifíca;Fil: van Doorninck, John A.. Rocky Mountain Hospital for Children; Estados UnidosFil: Braganca, João M.L.. No especifíca;Fil: Hoffman, Ruth I.. No especifíca;Fil: Rodriguez Galindo, Carlos. St Jude Children’s Research Hospital; Estados UnidosFil: Adams, Cary. Union for International Cancer Control; SuizaFil: Connor, Stephen R.. Worldwide Hospice Palliative Care Alliance; Estados UnidosFil: Abdelhafeez, Abdelhafeez H.. International Society of Paediatric Surgical Oncology; Suiza. St. Jude Children’s Research Hospital; Estados UnidosFil: Bouffet, Eric. University Of Toronto. Hospital For Sick Children; Canadá. International Society of Paediatric Surgical Oncology; SuizaFil: Howard, Scott C.. International Society of Paediatric Surgical Oncology; Suiza. University of Tennessee; Estados UnidosFil: Challinor, Julia M.. International Society of Paediatric Surgical Oncology; Suiza. University of California; Estados UnidosFil: Hessissen, Laila. Children Hospital of Rabat; Marruecos. International Society of Paediatric Surgical Oncology; SuizaFil: Dalvi, Rashmi B.. Bombay Hospital Institute of Medical Sciences; India. International Society of Paediatric Surgical Oncology; SuizaFil: Kearns, Pamela. International Society of Paediatric Surgical Oncology; SuizaFil: Chantada, Guillermo Luis. International Society of Paediatric Surgical Oncology; Suiza. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Frazier, Lindsay A.. International Society of Paediatric Surgical Oncology; Suiza. Dana-Farber Cancer Institute; Estados UnidosFil: Sullivan, Michael J.. University of Melbourne; Australia. International Society of Paediatric Surgical Oncology; SuizaFil: Schulte, Fiona S.M.. University of Calgary; Canadá. International Society of Paediatric Surgical Oncology; SuizaFil: Morrissey, Lisa K.. Boston Children’s Hospital; Estados Unidos. International Society of Paediatric Surgical Oncology; SuizaFil: Kozhaeva, Olga. European Society for Paediatric Oncology; BélgicaFil: Luna Fineman, Sandra. Children’s Hospital Colorado; Estados Unidos. International Society of Paediatric Oncology; SuizaFil: Khan, Muhammad S.. Tawam Hospital; Emiratos Arabes Unido