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Crit Rev Food Sci Nutr

Title:		Overview of advanced technologies for volatile organic compounds measurement in food quality and safety
Author(s):		Lin H; Jiang H; Adade SYS; Kang W; Xue Z; Zareef M; Chen Q;
Address:		"School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China. School of Chemistry and Chemical Engineering, Jiangsu University, Jiangsu, P. R. China"
Journal Title:		Crit Rev Food Sci Nutr
Year:		2022
Volume:		20220331
Issue:
Page Number:		1 - 23
DOI:		10.1080/10408398.2022.2056573
ISSN/ISBN:		1549-7852 (Electronic) 1040-8398 (Linking)
Abstract:		"Food quality and nutrition have received much attention in recent decades, thanks to changes in consumer behavior and gradual increases in food consumption. The demand for high-quality food necessitates stringent quality assurance and process control measures. As a result, appropriate analytical tools are required to assess the quality of food and food products. VOCs analysis techniques may meet these needs because they are nondestructive, convenient to use, require little or no sample preparation, and are environmentally friendly. In this article, the main VOCs released from various foods during transportation, storage, and processing were reviewed. The principles of the most common VOCs analysis techniques, such as electronic nose, colorimetric sensor array, migration spectrum, infrared and laser spectroscopy, were discussed, as well as the most recent research in the field of food quality and safety evaluation. In particular, we described data processing algorithms and data analysis captured by these techniques in detail. Finally, the challenges and opportunities of these VOCs analysis techniques in food quality analysis were discussed, as well as future development trends and prospects of this field"
Keywords:		VOCs food nondestructive technologies pattern recognition algorithms quality and safety detection;
Notes:		"PublisherLin, Hao Jiang, Hao Adade, Selorm Yao-Say Solomon Kang, Wencui Xue, Zhaoli Zareef, Muhammad Chen, Quansheng eng 2022/04/01 Crit Rev Food Sci Nutr. 2022 Mar 31:1-23. doi: 10.1080/10408398.2022.2056573"