Karabagias Ioannis K
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
Foods. 2020 Oct 27;9(11):1550. doi: 10.3390/foods9111550.
Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency for the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of products' composition and properties by the determination of specific bio-molecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, organic acids, etc. The present special issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural products properties and food/natural products authenticity, using supervised and non-supervised chemometrics. Of the 18 submitted articles, nine were eventually published, providing new information to the field.
鉴于消费者对高品质和特定产地产品的持续需求，采用多种仪器技术对食品或相关天然产品进行全面表征的趋势日益明显。光谱技术通常通过测定特定生物分子（如糖类、矿物质、多酚、挥发性化合物、氨基酸、有机酸等），快速全面地呈现产品的成分和特性。本期特刊的首要目标是推动光谱技术（如气相色谱 - 质谱联用（GC-MS）、电感耦合等离子体发射光谱法（ICP-OES）、同位素比质谱法（IRMS）、核磁共振（NMR）、拉曼光谱或任何其他光谱技术）在肉类、牛奶、奶酪、土豆、蔬菜、水果/果汁、蜂蜜、橄榄油、巧克力及其他天然产品等食品分析中的应用进展。另一个目标是利用有监督和无监督的化学计量学方法，填补食品成分/食品特性/天然产品特性与食品/天然产品真实性之间的差距。在提交的18篇文章中，最终有9篇得以发表，为该领域提供了新信息。
