Statistics and Food Quality

Abstract

This chapter discusses recent reports on food traceability performed by applying chemometric modeling tools. The latter include classification and discrimination as well as multivariate regression models. The selected literature references involve the use of these advanced modeling techniques to the assessment of food authenticity, geographical origin and protected designation of origin, conformity or non-conformity, adulteration, contamination, etc. From the large variety of available foodstuffs, the literature survey covers wine, beer, tea, coffee, yerba mate, olive oils, spices, fruits, vegetables, and cereals. Emphasis has been put in the correct use of data processing models, the existence of validation and truly test samples, and the number of studied specimens in relation to the complexity of the problem.