Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy

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Abstract
Currently, many methods based on various analytical techniques are used to authenticate agro-food products. Among them, vibrational spectroscopy techniques include NIR, MIR, Raman and Terahertz techniques. They are techniques to consider when authenticity controls need to be established at the field level, at the point where products are delivered to factories or during the production process. Methods based on these techniques are indirect, rapid and do not require skilled staff. They are not confirmatory and are therefore seldom used in official control processes. A section of this chapter provides a general overview of the technology, main principles, instrumentation, sample presentation and new trends, as well as giving a brief overview of the chemometric tools used to extract chemically relevant information from the spectra. In another section of the chapter, several examples are discussed to illustrate the potential of vibrational spectroscopy in tackling authenticity challenges (e.g., the discrimination of cereal varieties), in identifying botanical origin, geographical origin and distillers’ dried grains and solubles (DDGS) production process, in the traceability and authentication of fruits and in the early detection of fraud in food/feed ingredients.

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