Whitepaper/App note

Safeguarding herb and spice authenticity

Posted: 19 September 2018 | | No comments yet

Infrared (IR) and near-infrared (NIR) spectroscopy are fast, easy-to-use techniques with applications in a wide variety of industries. The technique also has a history of being used for food applications such as those for measuring protein, moisture, and fat content…

Food fraud and adulteration has become of particular concern to the industry over the past few years following reports of incidents in the media, with herbs and spices identified as one of the key problem areas. NIR spectroscopy used with the method outlined here can provide a rapid screening technique for detecting adulteration in herbs and spices.

This technique is non-destructive and does not affect the integrity of the sample. NIR absorbance are derived from the fundamental IR absorption and appear at multiples of the fundamental bands (overtones) and at combinations of the fundamental bands (combination bands).

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