The issues related to food science and authentication are of
particular importance for researchers, consumers and regulatory
entities. The need to guarantee quality foodstuff - where the word
"quality" encompasses many different meanings, including e.g.
nutritional value, safety of use, absence of alteration and
adulterations, genuineness, typicalness, etc. - has led researchers
to look for increasingly effective tools to investigate and deal
with food chemistry problems. As even the simplest food is a
complex matrix, the way to investigate its chemistry cannot be
other than multivariate. Therefore, chemometrics is a necessary and
powerful tool for the field of food analysis and control.
For food science in general and food analysis and control in
particular, there are several problems for which chemometrics are
of utmost importance. Traceability, i.e. the possibility of
verifying the animal/botanical, geographical and/or productive
origin of a foodstuff, is, for instance, one area where the use of
chemometric techniques is not only recommended but essential:
indeed, at present no specific chemical and/or physico-chemical
markers have been identified that can be univocally linked to the
origin of a foodstuff and the only way of obtaining reliable
traceability is by means of multivariate classification applied to
experimental fingerprinting results.
Anotherarea where chemometrics is of particular importance is in
building the bridge between consumer preferences, sensory
attributes and molecular profiling of food: by identifying latent
structures among the data tables, bilinear modeling techniques
(such as PCA, MCR, PLS and its various evolutions) can provide an
interpretable and reliable connection among these domains. Other
problems include process control and monitoring, the possibility of
using RGB or hyperspectral imaging techniques to nondestructively
check food quality, calibration of multidimensional or hyphenated
instruments etc. "
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