Food and food ingredient authentication by mid-infrared spectroscopy and chemometrics

Authenticity is an important food quality criterion. Rapid methods for confirming authenticity or detecting adulteration are increasingly demanded by food processors, consumers and regulatory bodies. Mid-infrared spectroscopy has recently been applied to this problem and this short review reports on some of the experimental and statistical approaches used and the results obtained. Implications for future applications are considered. (C) 1998 Elsevier Science B.V. All rights reserved.