Food authentication and adulteration control based on metrics data of foods and chemometrics.

Great effort has been carried out the last years from the food sector for the understanding of food authentication, as the term has been well supported by numerous research articles, including data raised from conventional and instrumental analyses in combination with chemometrics or other machine learning tools. The term is getting more and more value by the official authorities as the last years the economically motivated adulteration (food fraud) happens more often with the economic losses for the Governments at a global level being really scaring. Considering the above, the current review highlights a considerable number of recent protocols implemented for the authentication and adulteration control of plant-based and animal-based foods, focusing on honey, olive oil, seafood, juices, spices, pine nuts, etc., based on metrics data of foods, to cover all the essential aspects of food authentication and defense against food adulteration/fraud. [ABSTRACT FROM AUTHOR]