Both food and biofluids are very complex mixtures containing numerous compounds at levels ranging from ppts to higher-percents.Very often the analysis of these matrices focuses on specific compounds such as e.g.the typical flavour compounds of a food product, the healthy ingredient of a functional food, or a biomarker for a certain health parameter in body fluids.An alternative way to correlate the sample to a property is to apply fingerprinting strategies.Here the entire chromatogram or array of chromatography-mass spec data is seen as sample information.hough correlation analysis information can than be derived from the data sets and, if so desired, the ingredients determining the specific property of interest can be identified.