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

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

Results

Development of an innovative analytical methodology based on GCMS for the analysis of volatile organic compounds (VOCs) and semi-volatile organic compounds (SVOCs), aimed at the reliable detection of adulteration in spices.

Integration of advanced chemometric statistical models, which make it possible to identify the presence of fraud and detect markers associated with adulterants, improving the objective interpretation of analytical data.

Successful validation of the methodology in saffron and oregano, demonstrating a high capacity to differentiate between authentic and adulterated samples in a robust and reproducible manner.

High potential for transfer and scalability, with the possibility of adapting the methodology to other spices and seasonings, facilitating its implementation in control laboratories, technology centres and companies in the food sector.

Positive impact on competitiveness and consumer confidence, contributing to reducing food fraud, protecting the economic value of spices and strengthening innovation in the agri-food sector of the Comunitat Valenciana.