The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades
Marietta Fodor,
Anna Matkovits,
Eszter Luca Benes,
Zsuzsa Jókai
Affiliations
Marietta Fodor
Department of Food and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Anna Matkovits
Department of Food and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Eszter Luca Benes
Department of Food and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Zsuzsa Jókai
Department of Food and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
During food quality control, NIR technology enables the rapid and non-destructive determination of the typical quality characteristics of food categories, their origin, and the detection of potential counterfeits. Over the past 20 years, the NIR results for a variety of food groups—including meat and meat products, milk and milk products, baked goods, pasta, honey, vegetables, fruits, and luxury items like coffee, tea, and chocolate—have been compiled. This review aims to give a broad overview of the NIRS processes that have been used thus far to assist researchers employing non-destructive techniques in comparing their findings with earlier data and determining new research directions.
