An Overview on the Application of Chemometrics in Food Science and Technology—An Approach to Quantitative Data Analysis

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• 作者：J. J. Roberts ; D. Cozzolino
• 关键词：Chemometrics ; Quantitative analysis ; Experimental design ; Food ; Optimisation
• 刊名：Food Analytical Methods
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：9
• 期：12
• 页码：3258-3267
• 全文大小：508 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Microbiology
  Analytical Chemistry
  
• 出版者：Springer New York
• ISSN：1936-976X
• 卷排序：9

文摘

During the last 30 years, food scientists and technologists all over the world are dealing with massive amounts of data derived from the use of different measuring devices (e.g. instrumental and sensory data), the integration of different analytical techniques and processes during the analysis and production of foods. Therefore, complementary disciplines and tools to the traditional ones used in food science such as statistics, experimental design and chemometrics have become essential in modern sciences and are an integral component in the day-to-day analysis of foods and derived products. The aim of this paper is to introduce as well as provide with an overview of different concepts, methods, techniques and general steps used in the quantitative analysis of foods when chemometrics or multivariate analytical methods are applied.