CHARACTERIZATION OF FOOD: EMERGING METHODS
CONTENTS CHAPTER 1 SPECTROSCOPIC TECHNIQUES FOR THE ANALYSIS OF FOOD QUALITY, CHEMISTRY, AND FUNCTION MONALISA MISHRA 1 1 INTRODUCTION 1 2 STRUCTURE AND CHEMISTRY IN DETERMINING FOOD QUALITY 1 3 SPECTROSCOPIC METHODS FOR DETERMINING FOOD QUALITY 1 3 1 UV–VISIBLE SPECTROSCOPY 1 3 2 FLUORESCENCE SPECTROSCOPY 1 3 3 INFRARED SPECTROSCOPY 1 3 4 MID-INFRARED SPECTROSCOPY 1 3 5 NEAR-INFRARED SPECTROSCOPY 1 3 6 FAR-INFRARED SPECTROSCOPY 1 3 7 RAMAN SPECTROSCOPY 1 3 8 NMR SPECTROSCOPY 1 3 9 ATOMIC EMISSION SPECTROSCOPY 1 4 CONCLUSION ACKNOWLEDGEMENTS REFERENCES CHAPTER 2 SPECTROSCOPIC TECHNIQUES FOR QUALITY ASSESSMENT OF TEA AND COFFEE ANNA DANKOWSKA, KATARZYNA W?ODARSKA, ABHISHEK MANDAL AND EWA SIKORSKA 2 1 INTRODUCTION 2 2 EVALUATION OF THE QUALITY OF TEA AND COFFEE USING SPECTROSCOPIC TECHNIQUES 2 2 1 QUALITY CHARACTERISTICS OF TEA AND COFFEE 2 2 2 GENERAL SCHEME OF USING SPECTROSCOPIC METHODS FOR QUALITY ASSESSMENT OF TEA AND COFFEE 2 2 3 ACQUISITION AND CHARACTERISTICS OF SPECTRA OF TEA AND COFFEE 2 2 4 MULTIVARIATE DATA ANALYSIS 2 2 5 APPLICATIONS 2 3 SPECTROSCOPIC TECHNIQUES FOR ASSESSMENT OF THE QUALITY OF TEA 2 3 1 AUTHENTICATION OF TEA 2 3 2 TEA COMPOSITION 2 3 3 SENSORY PROPERTIES OF TEA 2 3 4 TEA PROCESSING 2 4 SPECTROSCOPIC TECHNIQUES FOR COFFEE QUALITY ASSESSMENT 2 4 1 AUTHENTICATION OF COFFEE 2 4 2 COFFEE COMPOSITION 2 4 3 SENSORY PROPERTIES OF COFFEE 2 4 4 COFFEE PROCESSING 2 5 CONCLUSION LIST OF ABBREVIATIONS CHAPTER 3 FRUIT/JUICE QUALITY ASSESSMENT USING SPECTROSCOPIC DATA ANALYSIS M MONCADA-BASUALTO, J POZO-MARTÍNEZ AND C OLEA-AZAR 3 1 INTRODUCTION 3 2 SPECTROSCOPIC METHODS FOR FOOD ANALYSIS 3 2 1 FRUIT ANALYSIS 3 2 2 JUICE ANALYSIS CHAPTER 4 ADVANCED ANALYTICAL METHODS FOR THE DETECTION OF IRRADIATED FOODS GRZEGORZ PIOTR GUZIK AND WAC?AW STACHOWICZ 4 1 FOREWORD 4 2 INTRODUCTION 4 3 DETECTION METHODS IN CURRENT USE 4 3 1 THERMOLUMINESCENCE (TL) METHOD 4 3 2 PHOTOSTIMULATED LUMINESCENCE (PSL) METHOD 4 3 3 ELECTRON PARAMAGNETIC RESONANCE (EPR/ESR) 4 4 CONCLUDING REMARKS CHAPTER 5 REVIEW OF LASER-INDUCED BREAKDOWN SPECTROSCOPY (LIBS) IN FOOD ANALYSIS J O CÁCERES 5 1 INTRODUCTION 5 2 BRIEF INTRODUCTION TO THE PRINCIPLES OF LASER-INDUCED BREAKDOWN SPECTROSCOPY 5 3 APPLICATION OF LIBS TO FOODS 5 3 1 HEAVY METAL DETECTION AND QUANTIFICATION 5 3 2 FOOD CONTAMINATION 5 3 3 FOOD ADULTERATION 5 3 4 OTHER FOOD–LIBS CORRELATIONS 5 4 CONCLUSION CHAPTER 6 VISIBLE AND NEAR-INFRARED SPECTROSCOPY FOR QUALITY ANALYSIS OF WINE DANIEL COZZOLINO 6 1 INTRODUCTION 6 2 APPLICATIONS 6 2 1 ANALYSIS OF GRAPE JUICE AND MUST 6 2 2 WINE COMPOSITIONAL ANALYSIS 6 2 3 MONITORING WINE FERMENTATION 6 3 CONCLUDING REMARKS CHAPTER 7 APPLICATION OF FTIR SPECTROSCOPY AND CHROMATOGRAPHY IN COMBINATION WITH CHEMOMETRICS FOR THE QUALITY CONTROL OF OLIVE OIL GUNAWAN INDRAYANTO AND ABDUL ROHMAN 7 1 INTRODUCTION 7 2 OLIVE OIL 7 3 OFFICIAL METHODS FOR THE QUALITY CONTROL OF OLIVE OILS 7 3 1 UNITED STATES PHARMACOPEIA (USP) 7 3 2 BRITISH PHARMACOPOEIA 7 3 3 JAPANESE PHARMACOPOEIA, 17TH EDITION 7 3 4 INTERNATIONAL OLIVE COUNCIL (IOC) STANDARDS, METHODS, AND GUIDE 7 4 CHEMOMETRICS 7 5 CHROMATOGRAPHIC METHOD FOR THE ANALYSIS OF OLIVE OIL 7 6 FTIR SPECTROSCOPIC METHODS FOR QUALITY CONTROL OF OLIVE OIL 7 7 VALIDATION METHODS CHAPTER 8 APPLICATION OF MOLECULAR SPECTROSCOPY AND CHROMATOGRAPHY IN COMBINATION WITH CHEMOMETRICS FOR THE AUTHENTICATION OF VIRGIN COCONUT OIL ANJAR WINDARSIH, LILY ARSANTI LESTARI, YUNY ERWANTO, NURRULHIDAYAH AHMAD FADZILLAH AND ABDUL ROHMAN 8 1 INTRODUCTION TO VIRGIN COCONUT OIL 8 2 CHEMOMETRICS 8 3 AUTHENTICATION OF VIRGIN COCONUT OIL 8 3 1 AUTHENTICATION ANALYSIS OF VCO USING FTIR SPECTROSCOPY 8 3 2 AUTHENTICATION ANALYSIS OF VCO USING NMR SPECTROSCOPY 8 3 3 AUTHENTICATION ANALYSIS OF VCO USING CHROMATOGRAPHY-BASED TECHNIQUES CHAPTER 9 APPLICATION OF MOLECULAR SPECTROSCOPY AND CHROMATOGRAPHY IN COMBINATION WITH CHEMOMETRICS FOR THE AUTHENTICATION OF COD LIVER OIL AGUSTINA A M B HASTUTI AND ABDUL ROHMAN 9 1 INTRODUCTION 9 2 COD LIVER OIL 9 3 AUTHENTICATION OF COD LIVER OIL USING MOLECULAR SPECTROSCOPY 9 3 1 INFRARED AND RAMAN SPECTROSCOPY 9 3 2 NMR SPECTROSCOPY 9 4 AUTHENTICATION OF CLO USING CHROMATOGRAPHY 9 5 CONCLUSION CHAPTER 10 ON-SITE FOOD AUTHENTICITY TESTING: ADVANCES IN MINIATURIZATION OF SPECTROMETERS AND MACHINE LEARNING NILADRI SEKHAR CHATTERJEE, R G KUMAR LEKSHMI, DEVANANDA UCHOI, KAUSHIK BANERJEE, PANKAJ KISHORE, V MINIMOL, SATYEN PANDA, SUSEELA MATHEW AND C N RAVISHANKAR 10 1 INTRODUCTION 10 2 PRINCIPLE OF FOOD AUTHENTICITY TESTING USING SPECTROMETERS 10 2 1 FTIR SPECTROSCOPY IN FOOD AUTHENTICITY TESTING 10 2 2 FTNIR SPECTROSCOPY IN FOOD AUTHENTICITY TESTING 10 2 3 RAMAN SPECTROSCOPY IN FOOD AUTHENTICITY TESTING 10 2 4 HYPERSPECTRAL IMAGING IN FOOD AUTHENTICITY TESTING 10 2 5 WORKING PRINCIPLE OF MINIATURIZED SPECTROMETERS 10 2 6 WORKFLOW FOR FOOD AUTHENTICITY TESTING USING MINIATURIZED SPECTROMETERS 10 3 CHEMOMETRIC DATA ANALYSIS TOOLS AND ALGORITHMS 10 4 COMMERCIAL MINIATURE SPECTROMETERS FOR FOOD TESTING 10 5 COMMERCIAL VENTURES WITH MINIATURE SPECTROMETERS AND FOOD 10 6 FOOD COMMODITIES VULNERABLE TO FOOD FRAUD AND AUTHENTICITY TESTING NEEDS 10 7 CASE STUDIES 10 7 1 APPLICATION OF MINIATURE SPECTROMETERS IN AUTHENTICITY TESTING OF HONEY 10 7 2 APPLICATION OF MINIATURE SPECTROMETERS IN AUTHENTICITY TESTING OF WINES AND BEVERAGES 10 7 3 APPLICATION OF MINIATURE SPECTROMETERS IN AUTHENTICITY TESTING OF MILK AND MILK PRODUCTS 10 7 4 APPLICATION OF MINIATURE SPECTROMETERS IN AUTHENTICITY TESTING OF MEAT AND MEAT PRODUCTS 10 7 5 APPLICATION OF MINIATURE SPECTROMETERS IN AUTHENTICITY TESTING OF MISCELLANEOUS FOOD PRODUCTS 10 8 CONCLUSION