Non-Destructive Testing Methods of Spices

• Published in: Analysis of Food Spices Vol. 1; pp. 291 - 310
• Main Author: Nollet, Leo M.L.
• Format: Book Chapter
• Language: English
• Published: CRC Press 2025
• Edition: 1
• Subjects: Infrared spectroscopy; Electronic Tongue; Fourier transform; Total Reflectance Fourier Transform Infrared; Active SERS Substrate; Non-adulterated Samples; NIR Spectrum; RA Content; PLSR Model; Electronic Nose; PLS; Ft MIR Spectrum; HPLC Dad Analysis; Lead Chromate; SERS Technique; Black Pepper; Reflectance Infrared Fourier Transform Spectroscopy; HSI; MIR Spectrum; ultrasounds; E-tongue; Paprika Samples; Saffron Samples; Raman spectroscopy; PLS Model; PCA; E-nose; hyperspectral imaging; Metanil Yellow; PLS Regression Model
• ISBN: 1032246847; 9781032246840; 9781032246895; 1032246898
• DOI: 10.1201/9781003279792-19

Spices are recognized as high-value products and often adulterated like other agricultural commodities. This can pose a serious health risk and economic damage. Herbs and spices may be adulterated by addition of foreign matter, by addition of inferior production-own materials, or by masked quality using colorants. Other reasons of testing is the geographical origin of herbs and any irradiation. Analytical methods are time-consuming and destructive. Rapid and precise non-destructive quality testing methods may be an alternative. Spectroscopic, ultrasound and artificial sensing techniques have immense food quality testing and safety monitoring possibilities. Recent advancements in spectroscopic techniques (infrared, Fourier transform, and Raman) ultrasound techniques, hyperspectral imaging and e-nose and e-tongue analyses of food spices are detailed.