FRAUDET

Objective

The overall objective of the FRAUDET project is the development and implementation of innovative analytical technologies focused on characterising the profile of volatile (VOCs) and semi-volatile (sVOCs) compounds in food products, specifically spices, in order to guarantee their authenticity and thus prevent possible fraud or adulteration of products or raw materials. To this end, the project uses innovative extraction techniques based on headspace analysis, chromatographic techniques and multivariate statistical analysis tools. These technologies will make it possible to detect significant differences in VOC and SVOC profiles that may indicate the presence of adulterating or undeclared substances.

Activities

1. Study and design of the technology and experimental models under study
2. Development of the technique for the analysis of VOCs and SVOCs by GC-MS in the models under study
3. Development of the adulteration identification method
4. Practical assessment of the potential of the developed technique for detecting adulteration
5. Dissemination and communication
6. Technology transfer
7. Management and coordination

Dissemination/Transfer

FRAUDET poster

• Press releases

Twelve new R&D projects with the support of IVACE

New technologies to guarantee food authenticity

The Regional Minister for Innovation visits AINIA to learn about its technological capabilities, facilities and R&D&I projects

New methodology to detect fraud in spices such as oregano and saffron

• Dissemination articles

Food fraud: how volatile compounds can help detect adulteration in food

Innovation to detect fraud in spices. Results of the FRAUDET project

• Photos

Photo session

• Video

Food fraud: advanced technologies to authenticate spices