scholarly journals Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1550
Author(s):  
Ioannis K. Karabagias

Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency for the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of products’ composition and properties by the determination of specific bio-molecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, organic acids, etc. The present special issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural products properties and food/natural products authenticity, using supervised and non-supervised chemometrics. Of the 18 submitted articles, nine were eventually published, providing new information to the field.

2014 ◽  
Vol 6 (16) ◽  
pp. 6170-6182 ◽  
Author(s):  
G. L. Scheffler ◽  
D. Pozebon

This review deals with mixed gas Ar–N2 plasmas, highlighting advantages, limitations and applications of them in inductively coupled plasma optical emission spectrometry (ICP OES), inductively coupled plasma mass spectrometry (ICP-MS) and laser ablation inductively coupled plasma mass spectrometry (LA-ICP-MS) techniques, covering publications in the last three decades.


2013 ◽  
Vol 32 (1) ◽  
pp. 265 ◽  
Author(s):  
Violeta Ivanova-Petropulos ◽  
Helmar Wiltsche ◽  
Trajče Stafilov ◽  
Marina Stefova ◽  
Herber Motter ◽  
...  

Major, minor, and trace elements in wines from the Republic of Macedonia were determined in this study. Both inductively coupled plasma–mass spectrometry (ICP-MS) and inductively coupled plasma– optical emission spectrometry (ICP-OES) were used for accurate determination of the concentration of 42 elements (Ag, Al, Au, B, Ba, Be, Bi, Ca, Cd, Ce, Co, Cu, Dy, Er, Eu, Fe, Ga, Gd, Ge, Ho, La, Lu, Mg, Mn, Mo, Na, Nd, Ni, P, Pb, Pr, S, Sm, Tb, Ti, Tl, Tm, U, V, Yb, Zn, Zr) in 25 Macedonian white, rose, and red wines from different wine regions. By means of factor and cluster analyses, the wines were discriminated according to wine type (white vs. red) and geographical origin. The main discriminant elements were B, Ba, Ca, Fe, Mg, Mn, P, and S. 


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