## 2 Instrumental Methods Used in Food Analysis
In the article titled \"The Effect of Essential Oils on the Survival of Bifidobacterium in In Vitro Conditions and in Fermented Cream\", [PERSON] and coauthors [8] performed an in vitro study investigating how the viability of selected Bifidobacterium strains is influenced by the presence of essential oils extracted from clove buds, lemon peels, and juniper berries. The authors also studied, using cream samples during fermentation and after storage, the effect of the addition of selected essential oils on the viability of the Bifidobacterium strain. The solid-phase microextraction (SPME)-GC-time-of-flight (TOF)-MS method was used to determine the volatile aroma compound profiles of sour cream samples with essential oils. In their in vitro study, the authors found that the studied strains of Bifidobacterium were sensitive to the influence of the selected essential oils. Among the tested strains of the genus Bifidobacterium, B. animals subsp., lactis Bb-12 showed the most sensitive behavior when essential oils of clove and juniper were applied. Additionally, there was no influence of the concentration and type of essential oils on the number of cells of this strain in the cream samples after fermentation and after 21-day storage. The authors pointed out that the tested essential oils could be added to dairy products as natural substances, thereby enriching sensory attributes and health-promoting properties. In the study of [PERSON] and coauthors [9], the possibility of near infrared reflectance spectroscopy application for the estimation of the chemical composition of traditional sausages was tested. The obtained results of the calibration model revealed that near infrared reflectance spectroscopy can be useful in the traditional village-style sausages analysis including in terms of fat content, with very good precision. Moisture and protein content can be assessed with the application of this method with good accuracy. Additionally, the authors concluded that the external validation confirmed the ability of near infrared reflectance spectroscopy to predict the chemical composition of sausages and that the method can be applied as a screening technique when a high but not an absolute level of accuracy is required. Methods and systems for determining the lycopene content in fruits were presented by [PERSON] and coauthors [10]. The authors pointed out that among the optical systems focused on the estimation and identification of lycopene are high-performance liquid chromatography, the colorimeter, infrared near NIR spectroscopy, UV-VIS spectroscopy, Raman spectroscopy, and the systems of multispectral imaging and hyperspectral imaging. Based on the literature analysis, it was summarized that high-performance liquid chromatography and spectrophotometry methods can provide more efficient results, but they present some limitations due to long and complicated measurement procedures. On the other hand, multispectral, hyperspectral, and colorimeter imaging techniques are characterized as fast, non-contact and suitable for online applications but still require further study regarding their accuracy. Other methods such as NIR spectroscopy, UV-Vis spectroscopy, and Raman spectroscopy have proven to be moderately reliable with respect to high-performance liquid chromatography. According to authors, it is worth mentioning that the introduction of artificial intelligence algorithms, the internet of things, parallel processing hardware, and the reduction of equipment costsare areas of future study that can lead to the early translation of laboratory results to field applications. The development of effective methods that can be used in the effective separation of active compound from certain mediums is an important topic in food technology. This problem was discussed by [PERSON] and coauthors [PERSON] _et al._ (2011) in their study verifying the possibility of secreting gamma-decalactone separation from biotransformation media, in which a lactone was synthesized from castor oil via Yarrowia lipolytica KKP379 yeast.