spectroscopic techniques (3)


Global demand for soyabeans has increase dramatically especially over the past 30 years, which has led to concerns about lower-than-expected product quality, adulteration, illegal trade, and deforestation. Therefore, development of effective analytical regimes to determine geographical origin and hence traceability, have become a priority. This is the first review that investigates current analytical techniques coupled with multivariate analysis for determining the geographical origin of soybeans. The 10 analytical techniques in 3 main groups outlined above are assessed, compared, and discussed in terms of their operating specifics, advantages, and shortcomings. The contribution of chemometrics in in analysing complex data is also covered. Each of these methods has advantages and disadvantages of its own. For example, the major drawback of geochemical techniques is their instrumental and operational costs, which can be mitigated by spectroscopic methods at the expense of sensitivity. Gaps in application of some analytical techniques are also identified. 

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This review covers the myriad of analytical techniques that can be used for honey authenticity testing. It includes various detection methods like ISCIRA, NMR, AT-FTIR, Sensors, PCR based assay united with an appropriate multivariate approach. The botanical origin authentication of honey can be determined with the application of δ13C-EA-IRMS and δ13C-LC-IRMS coupled SVM, which discriminate samples based on specific markers. LIBS, NMR, HPTLC, UHPLC, GC, and real-time PCR, can generate data that is then processed with LDA, OPLS, PCA, ANN, CNN or other chemometric tequniques. The generated data discriminate adulterated honey from pure, and it is reported that NMR coupled with PCA can detect 1% of adulterants in honey. The review concludes that there is a long way to go in this field to develop a universal technology for honey authentication and adulteration detection.

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10566741479?profile=RESIZE_400x   The use of spectroscopic techniques for food authenticity is now well-established. This RSC book covers the use of visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS) for food quality and authenticity. The chapters cover amongst other subjects, the application of spectroscopic techniques to tea, coffee, fruit juices, wine, olive oil, virgin coconut oil, cod liver oil, and the detection of irradiated foods.

Information about the book here

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