TY - JOUR
T1 - Sensomics - From conventional to functional NIR spectroscopy
T2 - Shining light over the aroma and taste of foods
AU - Chapman, J.
AU - Elbourne, A.
AU - Truong, Vi Khanh
AU - Newman, L.
AU - Gangadoo, S.
AU - Rajapaksha Pathirannahalage, P.
AU - Cheeseman, S.
AU - Cozzolino, D.
PY - 2019/9
Y1 - 2019/9
N2 - The increasing desire to control quality in foods in real-time (e.g. on-line, at line, market) demands the development of innovative and easy to use analytical systems [e.g. a combination of sensors with multivariate data analysis (MVA)]. It has been long established that the ability to analyse complex chemical samples such as foods is now essential to achieve the consistent quality demanded by consumers, to ensure uniformity and consistency within a brand and even to avoid fraud, which can have direct implications when it comes to food integrity. It is well known that a broad range of factors (e.g. chemical, physical properties) contribute to the sensory characteristics of foods (e.g. smell, taste and colour) including the origin of raw materials and processing steps. In such complex matrices the use of sensor systems combined with MVA (chemometrics) is especially promising as tools for an encompassing analysis and understanding of these contributing factors. This article reviews recent applications of near infrared sensors (conventional and functional spectroscopy) for the measurement, monitoring and prediction of aroma and taste in several food matrices.
AB - The increasing desire to control quality in foods in real-time (e.g. on-line, at line, market) demands the development of innovative and easy to use analytical systems [e.g. a combination of sensors with multivariate data analysis (MVA)]. It has been long established that the ability to analyse complex chemical samples such as foods is now essential to achieve the consistent quality demanded by consumers, to ensure uniformity and consistency within a brand and even to avoid fraud, which can have direct implications when it comes to food integrity. It is well known that a broad range of factors (e.g. chemical, physical properties) contribute to the sensory characteristics of foods (e.g. smell, taste and colour) including the origin of raw materials and processing steps. In such complex matrices the use of sensor systems combined with MVA (chemometrics) is especially promising as tools for an encompassing analysis and understanding of these contributing factors. This article reviews recent applications of near infrared sensors (conventional and functional spectroscopy) for the measurement, monitoring and prediction of aroma and taste in several food matrices.
KW - Aroma
KW - Chemometrics
KW - Conventional NIR
KW - Functional spectroscopy
KW - Near infrared
KW - Taste
UR - http://www.scopus.com/inward/record.url?scp=85069867774&partnerID=8YFLogxK
U2 - 10.1016/j.tifs.2019.07.013
DO - 10.1016/j.tifs.2019.07.013
M3 - Review article
AN - SCOPUS:85069867774
SN - 0924-2244
VL - 91
SP - 274
EP - 281
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
ER -