|
| Food group/appendix | Examples of parameters evaluated and one of related research articles | Methods applied |
|
| 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]) |
|
| 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] ) |
|
| 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]) |
|
| 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]) |
|
| 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]) |
|
