title: 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.
authors.affiliation: a School of Food Science and Engineering , South China University of Technology , Guangzhou , P. R. China.|b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou , P. R. China.
authors.forename: Lu
authors.initials: L
authors.lastname: Wang
authors.affiliation: a School of Food Science and Engineering , South China University of Technology , Guangzhou , P. R. China.|b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou , P. R. China.|c Food Refrigeration and Computerized Food Technology (FRCFT) , Agriculture and Food Science Centre, University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland.
authors.forename: Da-Wen
authors.initials: DW
authors.lastname: Sun
authors.affiliation: a School of Food Science and Engineering , South China University of Technology , Guangzhou , P. R. China.|b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou , P. R. China.
authors.forename: Hongbin
authors.initials: H
authors.lastname: Pu
authors.affiliation: a School of Food Science and Engineering , South China University of Technology , Guangzhou , P. R. China.|b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou , P. R. China.
authors.forename: Jun-Hu
authors.initials: JH
authors.lastname: Cheng
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis; D000818:Animals; D001628:Beverages / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D008892:Milk / Q000737:chemistry; D010938:Plant Oils / Q000032:analysis; D019265:Spectroscopy, Near-Infrared
chemical_list: D010938:Plant Oils
keywords: Near infrared spectroscopy; adulteration; beverages; classification; food quality; liquid food; milk; oil