Recent Progress in Rapid Analyses of Vitamins, Phenolic, and Volatile Compounds in Foods Using Vibrational Spectroscopy Combined with Chemometrics: a Review

Nowadays, progresses in data processing software have promoted the application of infrared (e.g., FT-IR, NIR, MIR), Raman, and hyperspectral imaging (HSI) techniques for quantitative analysis of biological material and/or aroma compounds in foods. In this review, applications of vibrational spectroscopy combined with chemometrics are summarized including analysis of total polyphenol, individual polyphenols, vitamins, and aromatic compounds in...