Conventional methods for food quality evaluation based on chemical or microbiological analysis followed by traditional univariate statistics such as ANOVA are considered insufficient for some purposes. More sophisticated instrumental methods including spectroscopy and chromatography, in combination with multivariate analysis—chemometrics, can be used to determine food authenticity, identify adulterations or mislabeling and determine food safety. The purpose of this review is to present the current state of knowledge on the use of chemometric tools for evaluating quality of food products of animal and plant origin and beverages. The article describes applications of several multivariate techniques in food and beverages research, showing their role in adulteration detection, authentication, quality control, differentiation of samples and comparing their classification and prediction ability.

中文翻译：

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化学计量学在食品和饮料质量评估中的实施

传统的基于化学或微生物分析的食品质量评估方法，再加上诸如ANOVA之类的传统单变量统计数据，被认为不足以实现某些目的。光谱和色谱等更复杂的仪器方法，与多变量分析（化学计量学）相结合，可用于确定食品的真实性，识别掺假或贴错标签并确定食品安全性。本文的目的是介绍使用化学计量学工具评估动植物来源食品和饮料质量的最新知识。本文介绍了几种多元技术在食品和饮料研究中的应用，展示了它们在掺假检测，认证，质量控制，