Quality and Authenticity Control of Fruit-Derived Products

摘要

The authentication of fruit products such as fruit preparations and jams is most challenging because of their complex composition. In particular the determination of the fruit content, which is an important quality trait of fruit-derived products, is difficult. The situation is further aggravated by the lack of reliable methods. Previous approaches targeted at the determination of low molecular compounds were of limited usefulness because these can easily be manipulated. In contrast, hemicellulose, a high molecular constituent of the plant cell wall, proved to be a promising parameter for the quantification of the fruit content and even for fruit species determination. This contribution provides an overview of our recent investigations on quality and authenticity control of fruit preparations and jams, with a focus on fruit products made from strawberries, cherries, apricots, and peaches.