A review on the application of spectroscopy to the condiments detection: from safety to authenticity. Issue 23 (15th August 2022)

• Record Type: Journal Article
• Authors: Mei, Jianhua; Zhao, Fangyuan; Xu, Runqi; Huang, Yue
• Is Part Of: Critical reviews in food science and nutrition. Volume 62:Issue 23(2022)
• Page Start: 6374
• Page End: 6389
• Publication Date: 2022-08-15
• Subjects: Condiment -- spectroscopy -- safety -- authenticity -- chemometrics; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2021.1901257
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: Condiments are the magical ingredients that make the food present a richer taste. In recent years, due to the increasing consciousness of food safety and human health, much progress has been made in developing rapid and nondestructive techniques for the evaluation of food condiments safety, authentication, and traceability. The potential of spectroscopy techniques, such as near-infrared (NIR), mid-infrared (MIR), Raman, fluorescence, inductively coupled plasma (ICP), and hyperspectral imaging techniques, has been widely enhanced by numerous applications in this field because of their advantages over other analytical techniques. Following a brief introduction of condiment and safety basics, this review mainly focuses on recent vibrational and atomic spectral applications for condiment nondestructive analysis and evaluation, including (1) chemical hazards detection; (2) microbiological hazards detection; and (3) authenticity concerns. The review shows current spectroscopies to be effective tools that will play indispensable roles for food condiment evaluation. In addition, online/real-time applications of these techniques promise to be a huge growth field in the near future.