Forensics in hand: new trends in forensic devices (2013–2017)

Oliveira, Luiza Pereira de; Rocha, Diego P.; Araújo, Wanderley Pereira de; Muñoz, Rodrigo A.A.; Paixão, Thiago R.L.C.; Salles, Maiara Oliveira

doi:10.1039/c8ay01389f

Cited by 71 publications

(22 citation statements)

References 365 publications

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“…Moreover, in recent years there has been an observable effort by researchers and stakeholders within the industry to develop new technologies and processes aimed at anti-counterfeiting and authenticity checking, supported by initiatives like the pan-European food integrity project [56]. Key to this effort is the development of sensors and rapid methods for the analysis of suspect products, particularly those that are field-portable and can be used at point-of-sale or distribution [44,53,57].…”

Section: Adulteration Fraud and Public Safetymentioning

confidence: 99%

A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud

et al. 2020

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Food fraud and adulteration is a major concern in terms of economic and public health. Multivariate methods combined with spectroscopic techniques have shown promise as a novel analytical strategy for addressing issues related to food fraud that cannot be solved by the analysis of one variable, particularly in complex matrices such distilled beverages. This review describes and discusses different aspects of whisky production, and recent developments of laboratory, in field and high throughput analysis. In particular, recent applications detailing the use of vibrational spectroscopy techniques combined with data analytical methods used to not only distinguish between brand and origin of whisky but to also detect adulteration are presented.

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Section: Adulteration Fraud and Public Safetymentioning

confidence: 99%

A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud

et al. 2020

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“…Human expert panels are not suitable for the analysis of such samples, especially in cases when pathological conditions or metabolic disorders are investigated. These fluids are mainly composed of water and a small amount of biomarkers such as proteins, amino acids, and various organic and inorganic compounds [52]. The MSS discussed in this review are promising tools for the monitoring of such biomarkers, since they work in complex liquid media.…”

Section: Medical Analysismentioning

confidence: 99%

Electronic Tongues for Inedible Media

Kirsanov

Corrêa

Gaál

et al. 2019

Sensors

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“Electronic tongues”, “taste sensors”, and similar devices (further named as “multisensor systems”, or MSS) have been studied and applied mostly for the analysis of edible analytes. This is not surprising, since the MSS development was sometimes inspired by the mainstream idea that they could substitute human gustatory tests. However, the basic principle behind multisensor systems—a combination of an array of cross-sensitive chemical sensors for liquid analysis and a machine learning engine for multivariate data processing—does not imply any limitations on the application of such systems for the analysis of inedible media. This review deals with the numerous MSS applications for the analysis of inedible analytes, among other things, for agricultural and medical purposes.

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“…2,3 Thus, they provide an alternative method for clinical, environmental, forensics, and food quality control analysis. [4][5][6] Initially, colorimetric detection was the main technique coupled to PADs due to their simplicity. In 2009, Dungchai et al 7 reported the rst PAD based on electrochemical detection (ePAD).…”

Section: Introductionmentioning

confidence: 99%