Multivariate optimization techniques in food analysis - A review

Abstract

This work presents a critical review of multivariate techniques employed for optimization of methods developed in food analysis. A comparison between the response surface methodologies has been performed, it evidencing advantages and drawbacks of these. Applications of the main chemometric tools (central composite and Box Behnken designs and Doehlert matrix) often utilized for optimization of sample preparation procedures and also instrumental conditions of analytical techniques for determination of organic and inorganic species in food samples are shown. Also, a brief discussion on the use of multiple responses and robustness test in food analysis has been presented.

Keywords: Box Behnken design; Central composite design; Doehlert matrix; Experimental design; Factorial design; Food; Robustness.