Recent developments in food characterization and adulteration detection: Technique-oriented perspectives

被引:231
作者
Cordella, C
Moussa, I
Martel, AC
Sbirrazzuoli, N
Lizzani-Cuvelier, L
机构
[1] Agence Francaise Securite Sanitaire Aliments, Unite Abeille, F-06902 Sophia Antipolis, France
[2] Univ Montpellier 2, ISEM UMR 5554, F-34095 Montpellier 5, France
[3] CNRS UMR 6595, Lab Thermodynam Exptl, F-06108 Nice 2, France
[4] Univ Nice, Lab Aromes Syntheses Interact, F-06108 Nice 02, France
关键词
microscopy; HPLC; GC; MS; GC-FTIR; AAS; AES; ICP-AES; IRMS; DSC; IR; NMR; SNIF-NMR; HPIC-PAD; chemometrics; ANN; food characterization; food adulteration;
D O I
10.1021/jf011096z
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
This review covers mainly publications that appeared in Analytical Abstracts (Royal Society of Chemistry) from January 1990 to February 2001. The number of publications on this topic continues to grow, and during the past three years (1998-2000) about 150 reviews and/or overviews have been published in the area of food. Numerous techniques and food matrices or chemical components are presented and discussed in these reviews. The present review is intentionally limited to eight techniques or classes of techniques and intends to be a "technique by technique" presentation of "what was used" or "what is used" to characterize, food products and to detect their possible adulteration. The present review focuses on the following techniques: microscopic analysis; HPLC; GC, GC-(MS, FTIR); UV-visible spectrophotometry; AAS/AES, ICP-(AES, MS); IRMS, GC-IRMS, GC-C-IRMS; DSC; IR, mid-IR, and NMR (202 references). Emphasis is placed as much as possible on chemometrical treatment of analytical data, which are commonly used to achieve the final objective, either food characterization or adulteration detection. Finally, a brief description is given of the new generation of analytical systems that combine powerful analytical techniques and powerful computer software for a best extraction of the information from analytical data.
引用
收藏
页码:1751 / 1764
页数:14
相关论文
共 228 条
  • [11] Oligosaccharides in New Zealand honeydew honey
    Astwood, K
    Lee, B
    Manley-Harris, M
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (12) : 4958 - 4962
  • [12] Barreda V, 2000, AMEGHINIANA, V37, P3
  • [13] Baxter MJ, 1997, FOOD CHEM, V60, P443, DOI 10.1016/S0308-8146(96)00365-2
  • [14] Beauvallet C., 1992, Trends in Food Science & Technology, V3, P241
  • [15] Phenolic composition of industrially manufactured purees and concentrates from peach and apple fruits
    Bengoechea, ML
    Sancho, AI
    Bartolome, B
    Estrella, I
    GomezCordoves, C
    Hernandez, MT
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (10) : 4071 - 4075
  • [16] Berendsen H. J. C., 1992, Trends in Food Science & Technology, V3, P202, DOI 10.1016/0924-2244(92)90190-8
  • [17] Comparison of different methods for the evaluation of the authenticity of olive oil and hazelnut oil
    Blanch, GP
    Caja, MD
    del Castillo, MLR
    Herraiz, M
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (08) : 3153 - 3157
  • [18] Determination of organic acids in apple juice by capillary liquid chromatography
    Blanco, D
    Quintanilla, ME
    Mangas, JJ
    Gutierrez, MD
    [J]. JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, 1996, 19 (16) : 2615 - 2621
  • [19] DETERMINATION OF PINOCEMBRIN IN HONEY USING HPLC
    BOGDANOV, S
    [J]. JOURNAL OF APICULTURAL RESEARCH, 1989, 28 (01) : 55 - 57
  • [20] Sugar profiles and conductivity of stingless bee honeys from Venezuela
    Bogdanov, S
    Vit, P
    Kilchenmann, V
    [J]. APIDOLOGIE, 1996, 27 (06) : 445 - 450