Adulteration Detection in Lemon Essential Oil: Comparison of Different Spectroscopy Techniques and Machine Learning Applications

Quantification of palm oil adulteration in Sacha inchi oil: a comparative study between chemometrics and machine learning coupled with FTIR spectroscopy.

The growing demand of Sacha inchi (Plukenetia volubilis) oil (SIO) has led to its high vulnerability to fraudulent economic adulteration with lower price alternatives, such as palm oil (PaO). As a consequence, analytical methods capable of authenticity verification are highly urgent. This study evaluated the effectiven...

Rapid Authentication and Quality Assessment of Fish oil Using Near Infrared Spectroscopy.

A near-infrared (NIR) spectroscopy-based framework was developed to efficiently evaluate fish oil quality. The workflow focuses on three main objectives: quantification of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), detection of adulteration, and classification of purity. For EPA/DHA quantification, spe...

Hyperspectral Imaging-Based Adulteration Detection of Edible Oil using Optimized Machine Learning Models

Oil adulteration poses a significant risk to public health and compromises food quality and authenticity, necessitating reliable and rapid detection methods. This study proposes a non-destructive method for detecting edible oil adulteration using hyperspectral imaging integrated with spectral feature optimization and m...

Reliable Quantification of Powdered Ginger Adulteration by Vis–NIR Spectroscopy and Chemometrics

Economically motivated adulteration of powdered ginger with low-cost cereal flours represents an increasing concern for food authenticity and quality control. The aim of this study was to develop and validate a rapid, reliable, and non-destructive method for the quantitative determination of powdered ginger adulteratio...

Green Spectroscopic and One-Class Classification Approach for Robust Authentication of Tahini

Detection of Honey Adulteration Using UV–Vis Absorption Spectroscopy and Chemometrics

This preliminary study demonstrates the use of ultraviolet–visible (UV–vis) absorption spectroscopy coupled with chemometric modeling to detect and quantify honey adulteration. UV–vis spectra of pure honey and samples experimentally adulterated with corn, agave, and date syrups were collected within the 200–500 nm rang...