Near Infrared Spectroscopy and Food Authenticity
Near Infrared (NIR) spectroscopy has been developed as one of the most versatile methods to target authenticity, discrimination, or traceability issues in several food matrices. However, in order to adapt and apply this method to efficiently and consistently monitor authenticity issues in foods, we need to increase our understanding about the chemical and biochemical basis associated with origin/authenticity/traceability derived from the NIR spectra. One of the main advantages of NIR spectroscopy over traditional chemical and chromatographic methods (eg, High Performance Liquid Chromatography, Gas Chromatography, Gas Chromatography–Mass Spectrometry) are the speed, minimal sample preparation, and ease to use in an industrial setting or routine operations. This chapter will provide a general introduction to NIR spectroscopy and chemometrics. In addition, examples on the applications and uses of NIR spectroscopy targeting issues related with authenticity and traceability in several food products such as fish, meat, honey, and wine will be discussed.