Abstract Adulteration of spices has been a major threat in the past decades as it decreases the quality and causes illness to humans. Testing of species is essential for evaluating the quality and safeguards the consumer against bogus activities. It is important to ensure the quality of spices throughout its value chain. Conventional techniques used to detect the quality and adulterations in spices are destructive nature, time-consuming, and do not suitable for online monitoring. Despite traditional methods, spectroscopy is an emerging technology; this has been substantiated to be the dynamic and progressive method in detecting the adulteration of species. It is a simple, rapid, and nondestructive analytical tool familiarized with the food industry in the detection of adulterants present in the food sample. This review paper focuses on the application of spectroscopy techniques in adulteration detection and the quality assessment of spices and herbs. The present paper would be a roadmap for the researchers and industries for the detection of adulteration more efficiently and it would take up on-line quality and safety control of spices, agricultural products and food in the future.

中文翻译：

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红外光谱技术在香料质量和安全评估中的应用：综述

摘要 在过去的几十年中，香料掺假一直是一个主要威胁，因为它会降低质量并导致人类患病。物种测试对于评估质量和保护消费者免受虚假活动至关重要。确保整个价值链中香料的质量非常重要。用于检测香料质量和掺假的常规技术具有破坏性、耗时且不适合在线监测。尽管采用传统方法，光谱学是一项新兴技术。这已被证实是检测物种掺假的动态和渐进方法。它是一种简单、快速且无损的分析工具，熟悉食品行业，用于检测食品样品中存在的掺杂物。本综述重点介绍光谱技术在香料和草药掺假检测和质量评估中的应用。本文将为研究人员和行业更有效地检测掺假提供路线图，并将在未来对香料、农产品和食品进行在线质量和安全控制。