Wheat authentication：An overview on different techniques and chemometric methods

Abstract

Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a crucial issue over the last decades. Recently, many techniques have been applied in wheat authentication including the authentication of wheat geographical origin, wheat variety, organic wheat, and wheat flour from other cereals. This paper collected related literature in the last ten years, and attempted to highlight the recent studies on the discrimination and authentication of wheat using different determination techniques and chemometric methods. The stable isotope analysis and elemental profile of wheat are promising tools to obtain information regarding the origin, and variety, and to differentiate organic from conventional farming of wheat. Image analysis, genetic parameters, and omics analysis can provide solutions for wheat variety, organic wheat, and wheat adulteration. Vibrational spectroscopy analyses, such as NIR, FTIR, and HIS, in combination with multivariate data analysis methods, such as PCA, LDA, and PLS-DA, show great potential in wheat authenticity and offer many advantages such as user-friendly, cost-effective, time-saving, and environment friendly. In conclusion, analytical techniques combining with appropriate multivariate analysis are very effective to discriminate geographical origin, cultivar classification, and adulterant detection of wheat.

Graphic Abstract

Keywords:

• Authenticity
• adulteration
• geographical origin
• wheat authentication
• chemometrics

Disclosure statement

No potential conflict of interest was reported by the authors.

Author contributions

Hong-Yan Liu, Bo-Li Guo, and Ren-You Gan conceived the idea. Hong-Yan Liu, Syed Abdul Wadood, Yu Xia, Yi Liu, and Huan Guo drafted the manuscript, and Bo-Li Guo and Ren-You Gan edited the manuscript. The final version was approved by all authors.

Additional information

Funding

This work was supported by National Natural Science Foundation of China (No. 31972159) and the Local Financial Funds of National Agricultural Science and Technology Center, Chengdu (No. NASC2020KR02).