2.5 Cereals and bakery products

Cereals, pseudocereals, flours and bread, as mostly used bakery products in human nutrition, are usually differentiated according to varietal, botanical or geographical origin by combining GC analysis with chemometric processing of the obtained data. The chemical compounds that have the role of discriminating factors usually involve small molecules, such as simple soluble sugars and free fatty acids. Chemometric methods involve most often exploratory data analysis techniques, such as PCA, PCO and HCA, but in some cases also classification methods of LDA and QDA were applied to measure the classification and prediction abilities. Table 5 chronologically lists some literature examples of authentication and adulteration detection practices of cereals, flour and the most commonly used bakery product in human nutrition-bread.
