**Preface to "Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health"**

Authenticity and traceability are crucial in order to overcome frauds in the international food trade.

Classification of foods, such as olive oils, according to their variety and/or geographical origin is of great importance for producers, importers, and consumers. Toward this target of food classification, different multivariate statistical procedures are employed, such as cluster analysis, factor analysis, multidimensional scaling, discriminant analysis, correspondence analysis, canonical analysis, and Procrustes analysis.

Recently, artificial intelligence has also been applied to solve food characterization problems.

Different analytical approaches have been employed for the adulteration of foods, such as gas chromatography–mass spectrometry (GC/MS), compound-specific isotope analysis (CSIA), isotope ratio mass spectrometry (IRMS), NMR spectroscopy, Fourier transform mid-infrared (FTIR), near-infrared (FT-NIR), and Raman (FT-Raman) spectroscopy. Moreover, chemometric methods have been used to process experimental data, such as linear discriminant analysis (LDA) and artificial neural networks (ANN). The aim of this e-book is to describe chemometrics and authenticity in a range of foods of plant and animal origin.

> **Theodoros Varzakas** *Editor*
