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Article
Food Science & Technology
Daniel Cozzolino et al.
Summary: This study evaluated the use of a hand-held near infrared spectrophotometer and a similarity index (SI) method to identify meat samples from different animal species. Lamb, emu, camel, and beef samples obtained from a commercial abattoir were analyzed using the spectrophotometer. The results indicated that the combination of SI and NIR spectroscopy can distinguish meat samples from different species. This method has potential for improvement in the meat and food industries due to its rapidity, portability, affordability, and user-friendly nature.
Article
Food Science & Technology
Mihaela Ivanova et al.
Summary: The saponification value of fats and oils, reflecting the mean molecular weight of triacylglycerols, can be calculated using proton nuclear magnetic resonance (H-1-NMR) spectra. Compared to conventional techniques, the H-1-NMR-based method is a convenient and rapid alternative for determining saponification values.
Article
Food Science & Technology
Xiaolin Luo et al.
Summary: The determination of flavor compounds in food systems, especially solid samples, can be interfered with by complex food matrices. In this study, dispersive liquid-liquid microextraction (DLLME) was applied prior to headspace solid-phase microextraction (HS-SPME) to reduce the matrix effect in solid seafood samples. The developed method showed high sensitivity, excellent linear relationship, and good recovery rate, and was able to detect maltol and ethyl maltol in selected seafood samples. DLLME coupled with HS-SPME effectively removed the influence of sample matrix and improved the sensitivity of the method.
Article
Food Science & Technology
Dongdong Ni et al.
Summary: This study aims to evaluate the use of mid-infrared spectroscopy and chemometrics in analyzing unstimulated saliva to predict satiety in healthy participants, as well as explore the relationship between saliva features and individual perceptions of human-food interactions. Although the robustness of predicting satiety using unstimulated saliva was not strong, the study found differences in MIR spectra of saliva between low and high satiety groups and demonstrated the potential use of this method in identifying perception types and selecting participants for appetite studies. Furthermore, the study suggests that MIR spectroscopy could be a rapid and cost-effective tool for evaluating human-food interactions.
Article
Food Science & Technology
Magdalena Gajek et al.
Summary: A total of 170 whisky samples from 11 countries were analyzed for their elemental profiles. Copper was found to be an element that distinguished single malt and blended types of whisky, with higher concentrations in single malt Scotch whisky. Samples from the same brands but different bottles showed common elemental profiles. Additionally, the content of copper and manganese increased with longer aging time of Scotch whisky.
Article
Food Science & Technology
Emigdio Chavez-Angel et al.
Summary: This study presents a comparative analysis of different characterization techniques, including Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements, for detecting adulteration in olive oils. The combination of these techniques provides a holistic approach to validate the purity and authenticity of olive oils.
Article
Food Science & Technology
Kuanrong Zhu et al.
Summary: This study aims to generate predictive models based on mid-infrared and Raman spectral fingerprints to characterize unique compositional traits of traditional and bourbon barrel-aged maple syrups, allowing for fast product authentication and detection of potential ingredient tampering.
Article
Food Science & Technology
Veronica Belchior et al.
Summary: In this study, NIR and FTIR spectroscopy were compared to distinguish the quality and sensory characteristics of specialty coffee samples. PLS models were built to accurately predict the scores of the samples based on chemical bonds and sensory aspects.
Article
Food Science & Technology
Louwrens C. Hoffman et al.
Summary: This study evaluated the efficacy of using a portable NIR instrument and chemometrics to identify and classify individual goat muscle samples. The results showed that NIR spectroscopy, combined with linear discriminant analysis, could accurately classify different goat muscles based on differences in their NIR spectra at specific wavelengths.
Article
Food Science & Technology
Magdalena Gajek et al.
Summary: The study analyzed 205 samples of whisky to distinguish between authentic and fake products based on their elemental profiles. Elements such as Mn, K, P, and S were identified as key markers for detecting whisky adulteration related to the aging process. Fake samples showed significantly lower levels of manganese, potassium, and phosphorus, while sulfur levels were higher compared to authentic samples.
