Recent technological advances for the determination of food authenticity

The relative potential of various technologies for the confirmation of food authenticity and quality are discussed. Techniques that have found new applications in the field of quality assurance since 2001 are discussed in terms of their potential ease of application in an industrial setting. The use of specific techniques with chemometric analysis for the classification of food samples based on quality attributes is also included in this review. The techniques discussed are spectroscopy (UV, NIR, MIR, visible, Raman), isotopic analysis, chromatography, electronic nose, polymerase chain reaction, enzyme-linked immunosorbent assay and thermal analysis.