Multiway Calibration Approaches for Quality Control of Food Samples

Abstract

Nowadays, the use of modern instruments in analytical laboratories is generating a large varietyof second- and higher-order instrumental data, that is, instead of obtaining a scalar for eachsample measurement as when, for example, one absorbance at one wavelength is registered, amatrix tensor (second-order data) or a cube tensor (third-order data) of data points is recordedfor each sample under analysis. Interestingly, an enhancement in the analytical properties isobtained by processing the latter data, which have made multiway calibration a subject of highinterest for the analytical community, producing a significant impact on the development ofanalytical methods, especially for the quantitation of analytes of interest in complex matrices,such as those found in environmental, biological, and food samples, among others.Modeling second- and higher-order data allows one to exploit the remarkable and wellknownsecond-order advantage (Escandar et al., 2014). This means that an analytical methoddeveloped employing proper second- or higher-order data modeling can quantitate analytesof interest in complex systems even in the presence of unmodeled substances (i.e., potentialinterferences). This means that no physical separation is required for quantitation givingraise to methods consuming less laboratory effort, for example, time, money, and complexinstrumentation, among others. In addition, second and higher-order calibration methodsbecome an attractive choice in the field of quality control laboratories due to the improvementin sensitivity and selectivity.