A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

作者：Lohumi Santosh; Lee Sangdae; Lee Hoonsoo; Cho Byoung Kwan^*

来源：Trends in Food Science & Technology, 2015, 46(1): 85-98.

DOI：10.1016/j.tifs.2015.08.003

• Food adulteration
• Food authenticity
• Food quality
• Vibrational spectroscopy
• Chemometrics

Background: Food adulteration, commonplace throughout human history, remains a concern today, with several notable instances involving the agro-food industry.
Scope and approach: In this review, we introduce four vibrational spectroscopic techniques (near-infrared, mid-infrared, Raman spectroscopy, and hyperspectral imaging) for the determination of food authenticity and adulteration. The characteristics and applications of these techniques, along with the major barriers and limitations, are discussed, with an emphasis on the treatment of spectral data using chemometrics.
Key findings and conclusions: Vibrational spectroscopic techniques have potential to fulfill the industrial need for food quality and authenticity analysis, however, still requires measurement accessories and dynamic chemomatric analytical methods for modern food inspection. We believe this review will be an effective guide for food industry researchers and engineers to aid in the selection of spectroscopic methods to analyze food quality and authenticity.

• 出版日期2015-11