Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 2/24/2009
Publication Date: 6/6/2009
Citation: Zhuang, H. 2009. Prediction of chemical contaminants and food compositions by near infrared spectroscopy. Meeting Abstract. Interpretive Summary: N/A
Technical Abstract: Prediction of Food Adulteration by Infrared Spectroscopy H. Zhuang Quality and Safety Assessment Research Unit, ARS-USDA, 950 College Station Road, Athens, GA 30605 Food adulteration, including both chemical contamination and composition alternation, has been one of major quality and/or safety concerns of manufacturers, consumers and regulators. On the other hand, it can be very attractive and profitable for food or food ingredient manufacturers. Therefore, the detection of adulteration of food and food ingredients is of interest to food manufactures, consumers, and regulators because of their legal compliance. For food chemical component or ingredient analyses, chromatographic procedures have been a power tool to detect adulterated food products. However, it could be not only laborious, time-consuming, expensive and destructive, but also environmentally unfriendly. Infrared (including near infrared) spectroscopic methods combined with chemometrics techniques have been recently studied for rapid and nondestructive evaluation of food authenticity. In this presentation, infrared working principle will be reviewed, and various examples will be presented in which that infrared spectroscopy was tested for predicting adulterated food products and/or ingredients.