Food fraud is an important issue for the food industry and oregano is one of the most frequently adulterated herbs. Various complementary analytical approaches in combination with advanced chemometrics were used to evaluate the origin of oregano samples, the variety and adulteration with leaves from other plants.
Origin assessment could be done with a prediction rate of 89 %, while adulteration up to level of 10 % could be detected using hyperspectral imaging.
Read all of it in the brand new publication of Jet Van De Steene!
