Instrumental analysis is mainly conducted for quality control and research and development purposes in food analysis.
These analyses are performed for quality control at food factories and for addressing complaints, and exporting/importing.
For research and development activities for food, qualitative and quantitative analyses of components that contribute to human perception of taste and aroma are conducted as analyses to pursue tastefulness. Analyzing physical factors, such as texture, are also analyzed. Further, for the development of healthier food, the antioxidant capacity may be checked further.
Here, we introduce the food analysis examples using JEOL products, and an analysis example of plants that are closely related to food.