Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments

ABSTRACT

Nowadays, near-infrared spectroscopy (NIR) has become one of the most efficient and advanced techniques for analysis of food products. Many relevant researches have been conducted in this regard. However, no reviews about the applications of NIR for liquid food analysis are reported. Therefore, this review summarizes the recent research developments of NIR technology in the field of liquid foods, focusing on the detection of quality attributes of various liquid foods, including alcoholic beverages (red wines, rice wines, and beer), nonalcoholic beverages (juice, fruit vinegars, coffee beverages, and cola beverages), dairy products (milk and yogurt), and oils (vegetable, camellia, peanut, and virgin olive oils and frying oil). In addition, the classification and authentication detection of adulteration are also covered. It is hoped that the current paper can serve as a reference source for the future liquid food analysis by NIR techniques.

Keywords:

• Near infrared spectroscopy
• liquid food
• food quality
• classification
• adulteration
• beverages
• milk
• oil

Funding

The authors were grateful to the Guangdong Province Government (China) for its support through the program of “Leading Talent of Guangdong Province” (Da-Wen Sun). This research was also supported by the National Key Technologies R&D Program (2014BAD08B09), Natural Science Foundation of Guangdong Province (2014A030313244), the International S&T Cooperation Program of China (2015DFA71150), the International S&T Cooperation Program of Guangdong Province (2013B051000010), and the Key Projects of Administration of Ocean and Fisheries of Guangdong Province (A201401C04).