title: Modern analytical methods for the detection of food fraud and adulteration by food category.
abstract: This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry.
authors.affiliation: Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Gyeonggi-do, Republic of Korea.
authors.forename: Eunyoung
authors.initials: E
authors.lastname: Hong
authors.affiliation: Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Gyeonggi-do, Republic of Korea.
authors.forename: Sang Yoo
authors.initials: SY
authors.lastname: Lee
authors.affiliation: Science and Technology Management Policy, University of Science & Technology, Gyeonggi-do, Republic of Korea.|R&D Strategy, Korea Food Research Institute, Gyeonggi-do, Republic of Korea.
authors.forename: Jae Yun
authors.initials: JY
authors.lastname: Jeong
authors.affiliation: Science and Technology Management Policy, University of Science & Technology, Gyeonggi-do, Republic of Korea.|R&D Strategy, Korea Food Research Institute, Gyeonggi-do, Republic of Korea.
authors.forename: Jung Min
authors.initials: JM
authors.lastname: Park
authors.affiliation: Department of Food Science and Nutrition, Sookmyung Women's University, Seoul, Republic of Korea.
authors.forename: Byung Hee
authors.identifier: http://orcid.org/0000-0002-4599-6775
authors.initials: BH
authors.lastname: Kim
authors.affiliation: New Hazardous Substances Team, National Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do, Republic of Korea.
authors.forename: Kisung
authors.initials: K
authors.lastname: Kwon
authors.affiliation: Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Gyeonggi-do, Republic of Korea.
authors.forename: Hyang Sook
authors.identifier: http://orcid.org/0000-0003-2522-4847
authors.initials: HS
authors.lastname: Chun
mesh_terms: D000818:Animals; D001628:Beverages / Q000032:analysis; D002623:Chemistry Techniques, Analytical / Q000379:methods*; D019587:Dietary Supplements / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D008460:Meat / Q000032:analysis; D017747:Seafood / Q000032:analysis; D017365:Spices / Q000032:analysis
keywords: adulteration; analytical methods; food authentication; food categories; fraud; geographical origin