Authenticity and Chemometrics of Cereals and Grains and Their Derived Products

J. ZALADARRIAGA HEREDIA; A. MONTEMERLO; M. WAGNER; S. M. AZCÁRATE; J. M. CAMIÑA

Chemometrics and Authenticity of Foods of Plant Origin

CRC Press

Lugar: Boca Raton; Año: 2022; p. 131 - 151

This chapter offers the most novel information about cereals quality analysis, including a wide spectrum of instrumental techniques (e.g., NIR, MIP-OES, ICP-OES, ICP-MS, HPLC, NMR) in conjunction with chemometric methods. The analyzed cereals include wheat, rice, maize, sorghum, quinoa, oat and barley, as well as their flour and dough products. Chemometric tools include PCA, CA, LDA, PLS-DA, SIMCA and others. According to analysis aims, geographical, genotypic, organic–not organic origin, altitude effect, storage temperature, adulterations and physiological studies, among others, are reported. Owing to the extensive amount of works that involve cereals by instrumental analysis and chemometric techniques published recently, the chapter only includes those that can be considered most representative or relevant regarding the found results and the feasibility to be applied, showing the state of the art about cereal analysis by chemometrics.