title: How composition methods are developed and validated.
abstract: Method validation is a critical prerequisite to performing analytical methods in the laboratory. A given analytical method is validated for a specific matrix or matrices. If the matrix to be tested is not included in the original scope of method validation, a validation must be performed to determine if the method is applicable to that particular matrix. A number of organizations, such as AOAC and ISO, publish peer-reviewed methods for cross-industry matrices, whereas others, such as AOCS and AACC, are focused on specific industry segments (fats/oils and cereal grains). When no validated method is available for the analyte of interest, method development and validation must first be performed to ensure that correct identification and quantification of the analyte are being observed and measured. Development of a new method requires an understanding of the chemistry and properties of the analyte to be tested, as well as the various types of instrumentation currently available. Method development and improvement is a continuous process, as technology advances and new instrumentation and techniques become available. This paper addresses some of the decisions related to method development but will primarily focus on validation as it applies to compositional testing of foods, crops, and commodities, the factors that determine method selection, and how extensive the validation need be.
authors.affiliation: Nutrition Analysis Center, Eurofins Scientific , Suite 150, 2200 Rittenhouse Street, Des Moines, Iowa 50321, United States.
authors.forename: Hilary A
authors.initials: HA
authors.lastname: Rogers
mesh_terms: D018556:Crops, Agricultural / Q000737:chemistry; D005504:Food Analysis / Q000295:instrumentation / Q000379:methods*; D007753:Laboratories; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity