Application of vibrational spectroscopy for classification, authentication and quality analysis of mushroom: A concise review.

Affiliation

Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China. Electronic address: [Email]

Abstract

Chemical compositions of mushrooms are greatly dependent on the geographical region, and also the different parts of the same mushroom have different chemical constitutions. Several chemical methods are employed for quality control of mushrooms. However, these methods are destructive, require skilled personnel and are time consuming. To overcome these limitations researchers are aiming for vibrational spectroscopic techniques. This review is focused on various studies related to the application of vibrational spectroscopy for classification, authentication and quality analysis of mushrooms. It was concluded that vibrational spectroscopy could be efficiently employed for assessing the quality, authenticity and geographical origin of the mushrooms. Fourier-transform infrared (FTIR) and near infrared (NIR) spectroscopy were the most explored, whereas, Raman spectroscopy is the least explored technique in this field. Compact and cost-effective spectrometers based on the selective wavelengths have to be designed and installed at commercial and industrial level for rapid quality control of mushrooms.

Keywords

Calibration model,Chemometrics,FTIR spectroscopy,Mushrooms,Pre-processing,Prediction set,Raman spectroscopy,

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