TitleOne hundred years of progress in food analysis.
Publication TypeJournal Article
Year of Publication2009
AuthorsMcGorrin, RJ
JournalJ Agric Food Chem
Volume57
Issue18
Pagination8076-88
Date Published2009 Sep 23
ISSN1520-5118
KeywordsChemistry, Agricultural, Food Analysis, Food Labeling, History, 20th Century, History, 21st Century, Legislation, Food, Societies, Scientific, UNITED States
Abstract

Food and agricultural products comprise complex and diverse chemical mixtures that historically have presented challenges for assessing food safety, nutrient content, stability, and sensory qualities. The analysis of food composition has significantly evolved over the past 100 years, progressing from reliance on predominantly "wet chemistry" laboratory methods from the early to mid-20th century to their gradual replacement by modern instrumental techniques. Pioneering developments in pH instruments, spectrophotometry, chromatography/separations, and spectrometry often had immediate applications to food analysis. Continuous improvements in methodology over this period have led to significant enhancements in analytical accuracy, precision, detection limits, and sample throughput, thereby expanding the practical range of food applications. The growth and infrastructure of the modern global food distribution system heavily relies on food analysis-beyond simple characterization-as a tool for new product development, quality control, regulatory enforcement, and problem-solving.

DOI10.1021/jf900189s
Alternate JournalJ. Agric. Food Chem.
PubMed ID19719137