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The Use of Qualitative Analysis in Food Research and Technology: Considerations and Reflections from an Applied Point of View

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Abstract

The application of qualitative analytical techniques is usually associated with the analysis of data sets targeting issues related with the presence or absence of a particular class or type of sample, pattern recognition and cluster analysis. In food sciences, these techniques are generally used to deal with the authenticity, classification, discrimination, fraud and origin of foods. In recent years, qualitative analysis became more relevant in both food research and industry applications, addressing fraud and traceability concerns in the food value chain. In this overview, some of the most common classification methods and techniques used in food sciences will be briefly described, with emphasis on the validation, interpretation and reporting of the results obtained.

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Acknowledgments

The support of Central Queensland University is acknowledged.

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Authors and Affiliations

  1. School of Medical and Applied Sciences, CQIRP (Central Queensland Innovation and Research Precinct), Central Queensland University (CQU), Bruce Highway, North Rockhampton, QLD, 4701, Australia

    N. Doyle, D. Swain, J. J. Roberts & D. Cozzolino

Authors
  1. N. Doyle
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  2. D. Swain
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  3. J. J. Roberts
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  4. D. Cozzolino
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Correspondence to D. Cozzolino.

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Mr. Neville Doyle declares that he has no conflict of interest. Dr. Dave Swain declares that he has no conflict of interest. Dr. J.J. Roberts declares that he has no conflict of interest. Daniel Cozzolino declares that he has no conflict of interest.

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This article does not contain any studies with human or animal subjects.

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Doyle, N., Swain, D., Roberts, J.J. et al. The Use of Qualitative Analysis in Food Research and Technology: Considerations and Reflections from an Applied Point of View. Food Anal. Methods 10, 964–969 (2017). https://doi.org/10.1007/s12161-016-0654-8

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  • DOI: https://doi.org/10.1007/s12161-016-0654-8

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