Recent Advances of Spectrometric and Spectroscopic Techniques in Food Quality and Safety

© 2022 by the authors; CC BY-NC-ND license

surface-enhanced Raman spectroscopy; carbendazim; probability of detection model; semi-quantitative analysis; rapid detection method evaluation; Raman spectroscopy; digital farming; harvest maturity assessment; fruit and seeds quality diagnostics; non-invasive phenotyping; non-centrifugal cane sugar (NCS); GC-O-MS; fingerprint; orthogonal partial least squares discriminant analysis (OPLS-DA); tetrodotoxin; Takifugu obscurus; solid-phase microextraction; ultrahigh-performance liquid chromatography–tandem mass spectrometry; aflatoxin B₁; edible oil; chromatographic technology; spectroscopic technology; biosensor technology; recognition elements; fish scraps; fish soup; GC-O-MS; GC × GC-O-MS; AEDA; r-OAV; coffee; E-nose; GC-IMS; volatile organic components; hypoglycemic activity; hypolipidemic activity; Angelica keiskei; flavonoid; function evaluation; black garlic; S-allyl-cysteine; sensory quality; polyphenol; freezing; high hydrostatic pressure; flavonoid; medicine and food homology; spectroscopy; pesticides; analytical methods; grapes and wines; sustainable viticulture; pasteurized yogurt; dynamic headspace sampling (DHS); GC-O-MS; odor-active compounds; r-OAV; PLS-DA; Chihuahua cheese; histamine; tyramine; hdc and tdc genes; HDC and TDC proteins; seafood; molecular species; mass spectrum; quantification; identification; lipid