Application of Chemometrics to Food Chemistry

The applications of chemometrics in food chemistry are evaluated especially in the case of research work performed on proprietary data by food chemists, with an overview on the food studied, on the chemometric techniques applied, the type and the number of variables, and the number of samples. Some frequent misunderstandings and errors are indicated. Improvements in the application of the fundamental chemometric techniques are suggested - the design to collect representative samples, the careful use of clustering techniques, the evaluation of the uncertainty in classification parameters, and the evaluation of the effect of noisy information. \ua9 2009 Elsevier B.V. All rights reserved