title: Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics.
abstract: This study analysed the usefulness of near infrared spectroscopy (NIRS), combined with volatile compound (VOC) and fatty acid (FA) analyses, for the authentication of the unique Italian Valle d'Aosta Arnad Protected Designation of Origin (PDO) lard. Ensuring the authenticity of high value meat products remains an emerging topic within the food sector. This study validated a FA, VOC and NIRS model for use in the authentication of Arnad PDO lard. The model showed a high potential rate to recognize patterns in lard samples. In particular the sensitivity and specificity calibration values were both 100%, and cross-validation models were performed using FAs and VOCs separately. The NIRS model obtained sensitivity and specificity values of 98.2% in the calibration data set, and 94.4% in the cross-validation step. This analytical approach may represent an effective tool to prevent food fraud, which is crucial for meat derived products with a high commercial value.
authors.affiliation: Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy.
authors.forename: L
authors.initials: L
authors.lastname: Chiesa
authors.affiliation: Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy. Electronic address: sara.panseri@unimi.it.
authors.forename: S
authors.initials: S
authors.lastname: Panseri
authors.affiliation: Department of Health Sciences, University of Catanzaro, Magna Graecia, Catanzaro, Italy.
authors.forename: S
authors.initials: S
authors.lastname: Bonacci
authors.affiliation: Department of Health Sciences, University of Catanzaro, Magna Graecia, Catanzaro, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Procopio
authors.affiliation: Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Zecconi
authors.affiliation: Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy.
authors.forename: F
authors.initials: F
authors.lastname: Arioli
authors.affiliation: Postharvest Technology and Agrifood Industry Area, Andalusian Institute of Agricultural and Fishering Research and Training (IFAPA), Alameda del Obispo, Córdoba, Spain.
authors.forename: F J
authors.initials: FJ
authors.lastname: Cuevas
authors.affiliation: Postharvest Technology and Agrifood Industry Area, Andalusian Institute of Agricultural and Fishering Research and Training (IFAPA), Alameda del Obispo, Córdoba, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Moreno-Rojas
mesh_terms: D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D007558:Italy; D008461:Meat Products / Q000032:analysis*; D012680:Sensitivity and Specificity; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D014835:Volatilization
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; C029310:lard
keywords: Chemometrics; Fatty acids; Food authentication; NIR; Valle d’Aosta Arnad PDO lard; Volatile compounds