ABSTRACT
Consumers recognize the value of the information supplied on food labels, including the description of the ingredients and information about the production processes applied to the final product. The food consumer's choice often reflects lifestyle, religion, awareness of the nutritional properties of food and health concerns. Spectroscopy, based on analytical technology tools, in combination with dynamic predictive models may bring these goals closer to reality. Dynamic chemometric methods have been used in food inspection for quality monitoring in food processing industries. There is a growing interest in methods based on spectroscopic techniques because they offer several advantages. Emerging non-destructive mapping technologies for authentication and traceability include nuclear magnetic resonance (NMR) imaging, fluorescence (FS), visible (VIS), near infrared (NIR), mid-infrared (MIR), and Raman (RS) spectroscopy, sometimes coupled with Fourier transform technique, and multispectral (MSI) and hyperspectral (HIS) imaging. A common adulteration process is the substitution of fresh food by frozen-then-thawed food.
