Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-21 DOI:10.1016/j.fochx.2025.102685

Parham Joolaei Ahranjani , Parsa Joolaei Ahranjani , Kamine Dehghan , Zahra Esfandiari , Giovanna Ferrentino

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引用次数: 0

Abstract

Cheese adulteration represents a growing concern in the global dairy sector, especially for products with Protected Designation of Origin (PDO) status. This systematic review critically examines the application of eight major spectroscopic techniques—such as NMR, FTIR, NIR, Raman, IRMS, and MS-based methods—for detecting diverse forms of cheese adulteration, including species substitution, fat and protein replacement, non-dairy additives, geographical mislabeling, and antibiotic residues. Following PRISMA guidelines, 104 peer-reviewed studies were retrieved from PubMed, Scopus, and Web of Science. The review systematically evaluates these methods across 20 cheese types and 60 unique configurations based on sensitivity, specificity, sample preparation, matrix adaptability, and real-world applicability. Results demonstrate that while no single technique is universally optimal, each offers distinct advantages based on adulterant type and detection context. The combination of spectroscopic tools with chemometric models substantially enhances detection robustness. This is the first comprehensive review focused exclusively on spectroscopic authentication of cheese, providing a practical reference for researchers, regulatory bodies, and industry stakeholders committed to ensuring dairy integrity and transparency.

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光谱技术在奶酪掺假检测中的进展：系统综述

奶酪掺假是全球乳制品行业日益关注的问题，特别是对于具有原产地指定保护（PDO）地位的产品。本系统综述严格审查了八种主要光谱技术的应用-如NMR， FTIR， NIR, Raman， IRMS和基于质谱的方法-用于检测各种形式的奶酪掺假，包括物种替代，脂肪和蛋白质替代，非乳制品添加剂，地理错误标签和抗生素残留。按照PRISMA的指导方针，从PubMed、Scopus和Web of Science检索了104项同行评议的研究。这篇综述系统地评估了这些方法在20种奶酪类型和60种独特配置下的灵敏度、特异性、样品制备、基质适应性和现实世界的适用性。结果表明，虽然没有一种技术是普遍最佳的，但每种技术都根据掺杂物类型和检测环境提供了独特的优势。光谱工具与化学计量模型的结合大大提高了检测的鲁棒性。这是第一次专门针对奶酪光谱认证的全面审查，为致力于确保乳制品完整性和透明度的研究人员、监管机构和行业利益相关者提供实用参考。

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

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.