АЛГОРИТМ КОМПЛЕКСНОЇ АУТЕНТИФКАЦІЇ ОЛІЇ ХМЕЛЮ: УБЕЗПЕЧЕННЯ ВІД ФАЛЬСИФІКАЦІЇ ХАРЧОВИХ ПРОДУКТІВ

The cutting-edge technological capabilities of the global creative industry make it possible to develop and incorporate into food products – particularly essential oils – chemically synthesized, modified biologically active complexes that have nothing to do with natural ingredients and pose a tremendous risk to potential consumers. At the same time, there is a growing demand for the global scientific community to develop modern, cost-effective, and technologically simplified methodologies to prevent food adulteration and ensure that the human diet remains environmentally safe. Spectrophotometric analysis was conducted on known high-quality samples of hop oils based on various criteria of type and variety suitability, blending with a constant ratio, and storage under standard conditions for 22 months. The rationality of a more qualified assessment of the authenticity of the quality control method – based on a comparison of graphical dependencies (which are divided into separate segments by points of graphical breaks) between known-quality and test samples - has been demonstrated. A limit range has been established within which fluctuations in the variability of absorption of the main sesquiterpene and monoterpene complexes serve as a criterion for the authentication of certain hop oils – 370 nm to 600 nm. The priority of researching a system of second-order curve equations describing the kinetics of the formation of basic terpene concentration dependencies as the wavelength changes has been demonstrated, and the subsequent determination of the coefficients of a steady-state equation, which serves as a comprehensive mathematical authentication criterion sensitive to fluctuations in the spectral intensity of hop essential oil compounds. The error in the variation of the basic coefficients of the kinetic equation describing changes in optical density in samples of essential oil from an aromatic hop variety was calculated to be 4–7.2 %.