Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments. Issue 7 (3rd May 2017)

• Record Type: Journal Article
• Authors: Wang, Lu; Sun, Da-Wen; Pu, Hongbin; Cheng, Jun-Hu
• Is Part Of: Critical reviews in food science and nutrition. Volume 57:Issue 7(2017)
• Page Start: 1524
• Page End: 1538
• Publication Date: 2017-05-03
• Subjects: Near infrared spectroscopy -- liquid food -- food quality -- classification -- adulteration -- beverages -- milk -- oil; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2015.1115954
• Languages: English
• ISSNs: 1040-8398

Abstract

ABSTRACT: Nowadays, near-infrared spectroscopy (NIR) has become one of the most efficient and advanced techniques for analysis of food products. Many relevant researches have been conducted in this regard. However, no reviews about the applications of NIR for liquid food analysis are reported. Therefore, this review summarizes the recent research developments of NIR technology in the field of liquid foods, focusing on the detection of quality attributes of various liquid foods, including alcoholic beverages (red wines, rice wines, and beer), nonalcoholic beverages (juice, fruit vinegars, coffee beverages, and cola beverages), dairy products (milk and yogurt), and oils (vegetable, camellia, peanut, and virgin olive oils and frying oil). In addition, the classification and authentication detection of adulteration are also covered. It is hoped that the current paper can serve as a reference source for the future liquid food analysis by NIR techniques.