The project scope is to make use of metabolomics in order to develop innovative tools. The project will follow a holistic assessment of qualitative and quantitative parameters in olive oil and honey varieties of specific geographical and botanical origins.
More specifically, the objectives of the project objectives are as follows:
• Geographical and botanical differentiation of different varieties of olive oil and honey through the application of novel analytical techniques.
• Promotion of the advantages of the proposed methodology with emphasis on quick, non-invasive, low-cost and low-energy methods.
• Development of a database for Greek varieties of olive oil and honey. The data will be obtained from Gas Chromatography (GC-MS) and Fourier Transform Infrared Spectroscopy analyses (FT-IR). Making use of multivariate analyses (e.g. factor or cluster analysis) will support the classification of unknown commercial products.
• Raising awareness of producers, food companies and other relevant organizations in the food sector regarding food quality, authenticity and adulteration issues.
• Enhancing the availability of Greek products of high added value that comply with modern quality standards in the local, national and international market.
• Achieving competitive food products of Greek origin on a national and international level, by promoting authenticity parameters as key quality indicators.
• Educating consumers regarding food quality issues.
• Stressing the importance of further research on food adulteration issues to the scientific community.
