An Overview on the Application of Chemometrics in Food Science and Technology—An Approach to Quantitative Data Analysis

Abstract

During the last 30 years, food scientists and technologists all over the world are dealing with massive amounts of data derived from the use of different measuring devices (e.g. instrumental and sensory data), the integration of different analytical techniques and processes during the analysis and production of foods. Therefore, complementary disciplines and tools to the traditional ones used in food science such as statistics, experimental design and chemometrics have become essential in modern sciences and are an integral component in the day-to-day analysis of foods and derived products. The aim of this paper is to introduce as well as provide with an overview of different concepts, methods, techniques and general steps used in the quantitative analysis of foods when chemometrics or multivariate analytical methods are applied.

In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?

“…Chemometrics is the science of extracting information from chemical systems by data‐driven means (Kumar et al ., ). It is a useful strategy for solving descriptive and predictive problems in several disciplines including food science (Roberts & Cozzolino, ). When used as a predictive tool, food properties and/or chemical profiles are modelled to predict new properties or behaviours of interest.…”

“…Chemometrics is the science of extracting information from chemical systems by data-driven means (Kumar et al, 2014). It is a useful strategy for solving descriptive and predictive problems in several disciplines including food science (Roberts & Cozzolino, 2016).…”

Phenolic Analysis and Theoretic Design for Chinese Commercial Wines’ Authentication

“…Except for phenolic compounds, other metabolomic data such as volatile compounds or minerals are also used in wine sample differentiation with different detecting techniques, such as GS‐MS and ICP‐MS (Springer and others ; Versari and others ; Azcarate and others ; Cozzolino ; Gambetta and others , ; Roberts and Cozzolino ; Ziółkowska and others ). Besides, the robust wine authentication ability of electronic nose, visible and near‐infrared spectroscopy, and mid‐infrared spectroscopy were also reported in previous studies (Cozzolino and others ; Cozzolino and others ; Bevin and others ; Bevin and others ; Cynkar and others ).…”

“…Researchers report that with the help of multivariate statistical tools, wines of different varieties, regions, and vintages can be differentiated according to their phenolic features (Rastija and Srečnik ; Jaitz and others ; Galgano and others ; Serrano‐Lourido and others ; Pavloušek and Kumšta ; Salvatore and others ; Rubert and others ). Besides, other metabolomic compounds, such as volatiles and minerals, have also been used in wine differentiation (Springer and others ; Versari and others ; Azcarate and others ; Cozzolino ; Gambetta and others , ; Roberts and Cozzolino ; Ziółkowska and others ).…”

Process analytical technology for bakery industry: A review

“…Difficulties with off-line measurements under conventional methods include complex sample preparation, sampling errors, the requirement of trained personals, and time delay in the analysis (Roberts & Cozzolino, 2016). The major demerit of conventional methods was that they were destructive.…”