A latent variable model for identifying and characterizing food adulteration
Fuente:
arXiv
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Preprint |
| Published: |
2025
|
| Subjects: | |
| Online Access: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1866908714442686464 |
|---|---|
| author | Casa, Alessandro Murphy, Thomas Brendan Fop, Michael |
| author_facet | Casa, Alessandro Murphy, Thomas Brendan Fop, Michael |
| contents | Recently, growing consumer awareness of food quality and sustainability has led to a rising demand for effective food authentication methods. Vibrational spectroscopy techniques have emerged as a promising tool for collecting large volumes of data to detect food adulteration. However, spectroscopic data pose significant challenges from a statistical viewpoint, highlighting the need for more sophisticated modeling strategies. To address these challenges, in this work we propose a latent variable model specifically tailored for food adulterant detection, while accommodating the features of spectral data. Our proposal offers greater granularity with respect to existing approaches, since it does not only identify adulterated samples but also estimates the level of adulteration, and detects the spectral regions most affected by the adulterant. Consequently, the methodology offers deeper insights, and could facilitate the development of portable and faster instruments for efficient data collection in food authenticity studies. The method is applied to both synthetic and real honey mid-infrared spectroscopy data, delivering precise estimates of the adulteration level and accurately identifying which portions of the spectra are most impacted by the adulterant. |
| format | Preprint |
| id |
arxiv_https___arxiv_org_abs_2512_13939 |
| institution | arXiv |
| publishDate | 2025 |
| record_format | arxiv |
| spellingShingle | A latent variable model for identifying and characterizing food adulteration Casa, Alessandro Murphy, Thomas Brendan Fop, Michael Methodology Applications Recently, growing consumer awareness of food quality and sustainability has led to a rising demand for effective food authentication methods. Vibrational spectroscopy techniques have emerged as a promising tool for collecting large volumes of data to detect food adulteration. However, spectroscopic data pose significant challenges from a statistical viewpoint, highlighting the need for more sophisticated modeling strategies. To address these challenges, in this work we propose a latent variable model specifically tailored for food adulterant detection, while accommodating the features of spectral data. Our proposal offers greater granularity with respect to existing approaches, since it does not only identify adulterated samples but also estimates the level of adulteration, and detects the spectral regions most affected by the adulterant. Consequently, the methodology offers deeper insights, and could facilitate the development of portable and faster instruments for efficient data collection in food authenticity studies. The method is applied to both synthetic and real honey mid-infrared spectroscopy data, delivering precise estimates of the adulteration level and accurately identifying which portions of the spectra are most impacted by the adulterant. |
| title | A latent variable model for identifying and characterizing food adulteration |
| topic | Methodology Applications |
| url | https://arxiv.org/abs/2512.13939 |