12367433864?profile=RESIZE_400xThis review article is primarily a literature search and list of relevant publications from the past 5 years rather than a critical or comparative review.  The authors cite publications that use a relatively rapid test method (either lab-based or point-of-use) coupled with chemometrics for categorising food.  They explain the principle of each analytical technique including spectroscopic techniques, ambient ionisation mass spectrometry, electronic sensors and isothermal amplification DNA techniques.  They then subdivide each into applications to categorise species/variety, quality attributes, or geographical origin of food.  They devote less time to listing different chemometric methods but do include a basic explanation of different methods such as PCA, HCA, PLS-DA, OPLS-DA, SVM, KNN, and PLSR.

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