A comprehensive review of analytical techniques for spice quality and safety assessment in the modern food industry.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-02-22 DOI:10.1080/10408398.2025.2462721

Nana Adwoa Nkuma Johnson, Selorm Yao-Say Solomon Adade, John-Nelson Ekumah, Bridget Ama Kwadzokpui, Jiaying Xu, Yi Xu, Quansheng Chen

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引用次数: 0

Abstract

The rapid evolution of analytical techniques has revolutionized spice quality assessment, offering unprecedented opportunities for ensuring the safety, authenticity, and desirable characteristics of these valuable commodities. This review explores the innovative integration of advanced chromatographic, spectroscopic, sensory and molecular methods, combined with chemometrics and machine learning, to provide a comprehensive and standardized approach to spice analysis. The development of portable, rapid screening devices and the application of cutting-edge technologies, such as hyperspectral imaging, molecular and electronic sensory technologies, and their combined applications with other technologies are discussed in the review. Furthermore, the review emphasizes the importance of global collaboration and the shift toward non-targeted approaches to detect novel adulterants and contaminants. By adopting these innovative strategies, the modern food industry can effectively address the challenges of spice quality control, safeguarding consumer health and maintaining the integrity of these essential ingredients in the global culinary landscape.

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分析技术的飞速发展彻底改变了香料的质量评估，为确保这些珍贵商品的安全性、真实性和理想特性提供了前所未有的机遇。本综述探讨了先进色谱、光谱、感官和分子方法与化学计量学和机器学习的创新整合，为香料分析提供了一种全面的标准化方法。综述讨论了便携式快速筛选设备的开发和尖端技术的应用，如高光谱成像、分子和电子感官技术，以及它们与其他技术的结合应用。此外，综述还强调了全球合作的重要性，以及向非目标方法转变以检测新型掺假物和污染物的重要性。通过采用这些创新战略，现代食品工业可以有效应对香料质量控制的挑战，保障消费者的健康，并保持这些基本成分在全球烹饪领域的完整性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.