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Near infrared spectroscopy and food authenticity

chapter
posted on 11.12.2017, 00:00 by Daniel Cozzolino
Developments in both hardware (eg, sensors, computers, instruments) and software (eg, new algorithms) have resulted in the growth of analytical and instrumental methods based in vibrational spectroscopy techniques such as Near Infrared (NIR) and Mid Infrared (MIR). These methods have been extensively used to qualitatively (eg, traceability and authenticity) and quantitatively (eg, measure composition) analyze several food matrices (Arvantoyannis et al., 2005; Karoui et al., 2010; Weeranantanaphan et al., 2011; Cozzolino, 2009, 2012; Downey, 2013). Food authenticity is a well-established field of research, which involves input from different analytical techniques such as Gas Chromatography (GC), Mass Spectrometry (MS), NMR, DNA fingerprinting, and vibrational spectroscopy (NIR, MIR, Raman) (Cordella et al., 2002; Downey, 2013). However, there still remains a division over which analytical strategy to use in order to develop methods to target specific authenticity issues, identify adulterant in food products, or develop nontargeted methods with the aim of detecting deviations from the norm (Downey, 2013). This chapter will provide a general introduction to NIR spectroscopy and chemometrics. In addition, examples on the applications and uses of NIR spectroscopy targeting issues related with authenticity and traceability in several food products such as fish, meat, honey, and wine will be discussed.

History

Editor

Espineira M; Santaclara FJ

Parent Title

Advances in food traceability techniques and technologies: Improving quality throughout the food chain

Volume

301

Start Page

119

End Page

136

Number of Pages

18

ISBN-13

9780081003213

Publisher

Woodhead Publishing

Place of Publication

Oxford, UK

Open Access

No

Author Research Institute

Institute for Future Farming Systems

Era Eligible

Yes