In the last decade, the use of multivariate statistical techniques developed for analytical
chemistry has been adopted widely in food science and technology. Usually, chemometrics …

In recent years, the variety and volume of data acquired by modern analytical instruments in
order to conduct a better authentication of food has dramatically increased. Several pattern …

According to the Food and Agriculture Organization of the United Nations, food safety is
defined as “assurance that food will not cause harm to the consumer which is prepared …

Nowadays, consumers expect to be sure that a food product complies with its label and
demand further information regarding the geographical origin of the product. Beverages are …

Food analysis is a challenging analytical problem, often addressed using sophisticated
laboratory methods that produce large data sets. Linear and non-linear multivariate methods …

Currently, the authenticity and traceability of Tequila are determined in an inspection
process carried out by the Tequila Regulatory Council. However, in recent years, the …

The present research shows a robust isotopic ratio characterization of Carbon-13
(δ13CVPDB) in congeneric compounds such as methanol, n-propanol, isoamyl alcohol …

Isotopic ratios of δ13CVPDB and δ18OVSMOW have been used as an additional parameter
to ensure the authenticity of the aging time of 100% agave tequila. For this purpose, 120 …

Adulteration and counterfeiting are ongoing problems for alcoholic drinks, including beers,
wines, and spirits. To fight against them, official analytical methods need to be …

The present work reports the development of a biologically inspired analytical system known
as Electronic Eye (EE), capable of qualitatively discriminating different tequila categories …