Wheat authentication:An overview on different techniques and chemometric methods

文献类型： 外文期刊

第一作者： Liu, Hong-Yan

作者： Liu, Hong-Yan;Xia, Yu;Liu, Yi;Guo, Huan;Gan, Ren-You;Liu, Hong-Yan;Xia, Yu;Liu, Yi;Guo, Huan;Gan, Ren-You;Wadood, Syed Abdul;Guo, Bo-Li;Gan, Ren-You

作者机构：

关键词： Authenticity; adulteration; geographical origin; wheat authentication; chemometrics

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：11.176； 五年影响因子：11.193 ）

ISSN： 1040-8398

年卷期：

页码：

收录情况： SCI

摘要： Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a crucial issue over the last decades. Recently, many techniques have been applied in wheat authentication including the authentication of wheat geographical origin, wheat variety, organic wheat, and wheat flour from other cereals. This paper collected related literature in the last ten years, and attempted to highlight the recent studies on the discrimination and authentication of wheat using different determination techniques and chemometric methods. The stable isotope analysis and elemental profile of wheat are promising tools to obtain information regarding the origin, and variety, and to differentiate organic from conventional farming of wheat. Image analysis, genetic parameters, and omics analysis can provide solutions for wheat variety, organic wheat, and wheat adulteration. Vibrational spectroscopy analyses, such as NIR, FTIR, and HIS, in combination with multivariate data analysis methods, such as PCA, LDA, and PLS-DA, show great potential in wheat authenticity and offer many advantages such as user-friendly, cost-effective, time-saving, and environment friendly. In conclusion, analytical techniques combining with appropriate multivariate analysis are very effective to discriminate geographical origin, cultivar classification, and adulterant detection of wheat.

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