ZASTOSOWANIE METOD CHEMOMETRYCZNYCH DO WOLTAMPEROMETRYCZNEGO PROFILOWANIA ŻYWNOŚCI

The development of society and the rise in consumer awareness generate the need for rapid and precise analysis of food products to ensure their high quality. Consumers are increasingly paying attention to the origin, composition, and production processes of food. Heightened competition among producers and rising production costs lead to serious challenges, such as food product adulteration to lower prices and maximize profits. This study presents results of analysis of a wide range of food products, including wines, whiskies, apple juices, honey, isotonic drinks, and plant-based milks. The research focused on profiling these samples and identifying potential issues, such as the presence of undesirable additives. The registration of voltammetric profiles was made possible through the use of modern working electrodes. As a result of the conducted research, several innovative methods were developed, combining chemical analysis and machine learning strategies that effectively address the identified research problems. Research plans were created to detect adulteration in apple juices and honeys, and predictive models regarding the aging of young wines were defined. Procedures for profiling products such as wines, whiskies, honeys, isotonic drinks, and plant-based milks were also designed. For each of these procedures, a multi-stage optimization of voltammetric profile registration parameters was carried out, and the obtained data underwent advanced signal processing to ensure the highest possible quality of results.