ABSTRACT
Foods are analyzed for chemical composition and characteristics for a variety of reasons in the food industry, including nutrition labeling and quality control (1-5). The analyses may be performed continuously within the processing line, or samples are collected and analyzed in the quality control laboratory or sent to an outside analytical laboratory. In the latter two cases, samples must be properly selected and prepared for analysis, then analyzed and the data interpreted. Selecting the method of analysis depends on a variety of factors, including the objective of the testing, characteristics of the method and the food products, and needed accuracy and precision. Out of necessity, methods used during processing and on final products are typically rapid, while more time-consuming
and accurate methods are specified to suppliers of raw ingredients and used for nutrition labeling of the final product. Whatever the method of analysis, data obtained must be handled appropriately and interpreted as the basis for decision-making. These basics of food analysis are necessary whether the method being utilized is wet chemistry, spectroscopy, chromatography, or some other method.
