Advanced Spectroscopic Techniques for Food Quality (Food Chemistry, Function and Analysis)

Description

The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques. Cover Advanced Spectroscopic Techniques for Food Quality Preface Contents Chapter 1 - Spectroscopic Techniques for the Analysis of Food Quality, Chemistry, and Function 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 1.3.1.1 In the Oil Industry 1.3.2 Fluorescence Spectroscopy 1.3.2.1 In the Dairy and Honey Industries 1.3.2.2 Meat and Seafood 1.3.2.3 Detection of Bacteria 1.3.3 Infrared Spectroscopy 1.3.4 Mid-
infrared Spectroscopy 1.3.4.1 Soil Study 1.3.4.2 Analysis of Humus 1.3.4.3 Quality Control 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 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 2.2.3.1 NIR Spectra of Tea and Coffee 2.2.3.2 MIR Spectra of Tea and Coffee 2.2.3.3 UV–VIS Spectra of Tea and Coffee 2.2.3.4 Fluorescence 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 2.3.1.1 Tea Category 2.3.1.2 Tea Grade 2.3.1.3 Tea Geographical Origin 2.3.1.4 Adulteration and Contamination 2.3.2 Tea Composition 2.3.2.1 Polyphenols 2.3.2.2 Caffeine 2.3.2.3 Theanine 2.3.2.4 Lipid-
soluble Pigments 2.3.2.5 Simultaneous Determination of Several Components 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 2.4.1.1 Coffee Geographical Origin 2.4.1.2 Species Authenticity 2.4.1.3 Discrimination Between Defective and Non-
defective Samples 2.4.1.4 Adulteration and Contamination 2.4.2 Coffee Composition 2.4.2.1 Moisture 2.4.2.2 Acidity and pH 2.4.2.3 Caffeine 2.4.2.4 Polyphenols 2.4.2.5 Diterpenes (Cafestol and Kahweol) 2.4.2.6 Simultaneous Determination of Several Components 2.4.3 Sensory Properties of Coffee 2.4.4 Coffee Processing 2.5 Conclusion List of Abbreviations References Chapter 3 - Fruit/Juice Quality Assessment Using Spectroscopic Data Analysis 3.1 Introduction 3.2 Spectroscopic Methods for Food Analysis 3.2.1 Fruit Analysis 3.2.2 Juice Analysis List of Abbreviations Acknowledgements References Chapter 4 - Advanced Analytical Methods for the Detection of Irradiated Foods 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) 4.3.3.1 EPR Detection of Irradiated Food Containing Bones 4.3.3.2 EPR Detection of Irradiated Food Containing Cellulose 4.3.3.3 EPR Detection of Irradiated Food Containing Crystalline Sugars 4.4 Concluding Remarks References Chapter 5 - Review of Laser-
induced Breakdown Spectroscopy (LIBS) in Food Analysis 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 References Chapter 6 - Visible and Near-
infrared Spectroscopy for Quality Analysis of Wine 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 References Chapter 7 - Application of FTIR Spectroscopy and Chromatography in Combination With Chemometrics for the Quality Control of Olive Oil 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) 7.3.1.1 Identification9 7.3.1.1.1
Determination of Fatty Acid Composition Using Gas Chromatography23.GC conditions: Detector: flame ionization detector (FID) (250... 7.3.1.1.2 Determination of Triglyceride Profile by TLC24.TLC conditions: Plate: high- performance thin-
layer chromatography (HPTLC) [20 c... 7.3.1.2 Specific Test9 7.3.1.2.1
General Tests.Impurities: Alkali (determined by titration using 0.01 M HCl): not more than (NMT) 0.1 mL. Acid value: NMT 3. Pero... 7.3.1.2.2
Sterol Compositions.Liquid chromatography for fractionation of sterols. LC conditions: columns: guard column, 0.5 cm × 4.6 mm i.... 7.3.2 British Pharmacopoeia 2020 7.3.2.1 Olive Oil, Virgin25 7.3.2.1.1
Identification.First identification method B, second identification method A Acceptance criteria: Composition of the fatty acid fraction of the oil: saturated fatty acids of chain length less than C16, max... 7.3.2.1.2
Specific Test General Test. Water, NMT 0.1%; acid value, NMT 2; peroxide value, NMT 20.0; unsaponifiable matter, NMT 1.5%.; ultraviolet absorb... Composition of Fatty Acids in Oil. See Section 7.3.2.1.1, Method B Sterols. The detailed GC-1396983920FID method is described in the European Pharmacopoeia.28 Column: fused-1396983920silica stati... Sesame Oil. In a ground-1396983920glass-1396983920stoppered cylinder, shake 10 mL of oil for about 1 min with a mixture of 0.5 m... 7.3.2.2 Refined Olive Oil25 7.3.2.2.1
Identification.First identification, methods A and C; second identification, methods A and B 7.3.2.2.2
Specific Test General Test. Acid value, NMT 0.3; peroxide value, NMT 10.0; unsaponifiable matter, NMT 1.5%; ultraviolet absorbance, maximum 1.... Composition of Fatty Acids. See Section 7.3.2.1.2.2 Sterols. See Section 7.3.2.1.2.3 Sesame Oil. See Section 7.3.2.1.2.4 7.3.3 Japanese Pharmacopoeia, 17th Edition 7.3.3.1 General Test29 7.3.3.2 Purity29 7.3.4 International Olive Council (IOC) Standards, Methods, and Guide 7.3.4.1 Trade Standards 7.3.4.2 Chemical Testing Methods 7.3.4.3 Methods of Analysis for Provisional Approval 7.3.4.4 Other Guidelines and Methods 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 Acknowledgements References Chapter 8 - Application of Molecular Spectroscopy and Chromatography in Combination with Chemometrics for the Authentication of Virgin Coconut Oil 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 Acknowledgements References Chapter 9 - Application of Molecular Spectroscopy and Chromatography in Combination with Chemometrics for the Authentication of Cod Liver Oil 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 References Chapter 10 - On-
site Food Authenticity Testing: Advances in Miniaturization of Spectrometers and Machine Learning 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 References Subject Index