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Food group/appendix | Examples of parameters evaluated and one of related research articles | Methods applied |
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Fruit/A.1 | Quality | |
Taste (Mehinagic et al. [46]) | |
Content | |
(i) Sugar (Walsh et al. [47]) | MLR, PCR, PLS, PCA Genetic algorithms for wavelength and calibration model selection |
(ii) Soluble solid (Carlini et al. [48]) |
(iii) acid content (León et al. [51]) |
(iv) water/moisture (Blakey et al. [50]) |
(v) titratable acidity and ph (Ying and Liu [56]) |
(vi) vitamin C and polyphenol (Pissard et al. [57]) |
Translucency (Terdwongworakul et al. [53]) |
Internal quality (Magwaza et al. [54]) |
Maturity (Tanaka and Kojima [58]) |
Defects (Blasco et al. [262]) |
Safety |
Internal insect detection (Xing et al. [60]) |
Fecal and other contaminations (Kim et al. [61] and Mehl et al. [263]) |
Storage (Veraverbeke et al. [63]) |
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Vegetables/A.2 | Quality | Texture metrics, wavelength selection, PLS, MLR, PCA |
Appearance (Flores Rojas [65] and Gowen et al. [84]) |
Content |
(i) Cyst nematode (Fernández Pierna et al. [64]) |
(ii) Sugar (Tsuta et al. [67]) |
(iii) Soluble solid content, lycopene, -carotene, |
and carotenoid (Pedro and Ferreira [68]) |
(Iv) Protein (Liu et al. [69]) |
(v) Phytic acid (Delwiche et al. [73]) |
(vi) Dry matter (Van Dijk et al. [70]) |
(vii) Protein (Pazdernik et al. [75]) |
(viii) Freshness (Esquerre et al. [81]) |
(ix) Moisture (Lamb and Hurburgh Jr. [78]) |
Structural characteristics (Siska and Hurburgh Jr. [83]) |
Damage (Esquerre et al. [81]) |
Safety |
Incorrect ingredients (Roggo et al. [72]) |
Bioagents (Pearson and Wicklow [85] ) |
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Grasses/A.3 | Quality | PLS, MLR, PCA |
Content |
(i) Moisture, gluten, alveograph parameters, and protein (Miralbés [90]) |
(ii) Scab, vomitoxin, and ergosterol (Dowell et al. [89]) |
(iii) Rutin and D-chiro-inositol (Yang and Ren [91]) |
(iv) Carotenoids (Brenna and Berardo [92]) |
(v) Phenolics and antioxidant capacity (Zhang et al. [94]) |
(vi) Neutral acid detergent fibers and acid detergent lignin (Stubbs et al. [95]) |
(vii) Nitrogen and protein (Wiley et al. [96]) |
structural characteristics |
(i) Softness/hardness (Manley et al. [98]) |
(ii) Density (Siska and Hurburgh Jr. [83]) |
Taste (Kawamura et al. [99]) |
Safety |
| many impurities like plastics or faeces (Fernández Pierna et al. [64]) |
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Nuts and seeds/A.4 | Quality | PLS |
Content |
(i) Moisture, fat, stearic acid, and oleic acids (Davrieux et al. [100]) |
(ii) Sinigrin, gluconapin, and glucosinolate (Font et al. [101]) |
(iii) Lipids, water, protein, and chlorophyll (Font et al. [102]) |
(iv) Oil and fatty acid content (Kim et al. [103]) |
(v) Starch (Hacisalihoglu et al. [104]) |
(vi) Amino acids (Wang et al. [105]) |
Authentication (Downey et al. [107]) |
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Herbs and spices/A.5 | Quality: | PLS |
Content |
(i) Kava pyrones (Gautz et al. [110]) |
(ii) Moisture, volatile content, and coloring strength (Zalacain et al. [111] |
(iii) Curcuminoids (Tanaka et al. [112]) |
(iv) Ginsenosides (Ren and Chen [113]) |
(v) Lignans (Kwan et al. [114]) |
Origin (Zalacain et al. [111]) |
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