A Review on Tomato Authenticity: Quality Control Methods in Conjunction with Multivariate Analysis (Chemometrics)

Authors: Arvanitoyannis, Ioannis; Vaitsi, Olga

Source: Critical Reviews in Food Science and Nutrition, Volume 47, Number 7, September 2007 , pp. 675-699(25)

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Abstract:

Authenticity and traceability have been two of the most important issues in the food chain. Authenticity in particular, is closely related with both food quality and safety issues. Vegetables stand for a category of foods heavily affected by adulteration either in terms of geographic origin (national or international level) or production methods (organic or conventional production, fertilizers, pesticides, genetically modified vegetables). This review aims at addressing most of the currently applied methods for ensuring quality control of vegetables; a) instrumental: ion chromatography, high pressure liquid chromatography, atomic absorption spectrophotometry, electronic nose and mass spectroscopy and b) sensory analysis. The results of all the above mentioned methods were analyzed by means of multivariate analysis (principal component analysis, discriminant analysis, cluster analysis, canonical analysis, and factor analysis). All ensuing results and conclusions are summarized in eight comprehensive tables.

Keywords: tomato; autheniticity; adulteration; quality control; chemometrics; multivariate analysis; genetically modified tomato

Document Type: Research article

DOI: http://dx.doi.org/10.1080/10408390600948568

Affiliations: 1: University of Thessaly School of Agricultural Sciences Department of Agriculture Animal Production & Aquatic Production, Volos, Hellas, Greece

Publication date: 2007-09-01