Modern analytical methods for the detection of food fraud and adulteration by food category.

• Autores: Eunyoung Hong, Sang Yoo Lee, Jae Yun Jeong, Jung Min Park, Byung Hee Kim, Kisung Kwon, Hyang Sook Chun
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 12, 2017, págs. 3877-3896
• Idioma: inglés
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• Resumen

  • This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.