Raman Spectroscopy for Food Quality: Assessment Uncovering Adulteration and Ensuring Authenticity

Abstract

The globalization of the food market, the prevalence of economically motivated adulteration, and the scarcity of high-value food sources have posed significant challenges to ensuring food authenticity in the industry. The assessment of food authenticity has now become a matter of utmost importance, necessitating the adoption of rapid and robust methods. While well-established techniques are available for analysis, many are not always feasible because of the need for high-priced instrumentation and proficient operators, excessive time requirements, and the destructive nature of the methods. However, Raman spectroscopy has been positioned as an attractive technology offering high-speed and nondestructive fingerprinting capabilities to monitor sample characteristics of foods. Improvements in optical technology and portable instruments have allowed field-deployable devices and have made it practical to detect adulteration from production to the market. An extensive literature has demonstrated the convenience and efficacy of these instruments in fulfilling the needs of the food industry. This chapter highlights the recent advancements in research studies focusing on the utilization of Raman spectroscopy for the rapid determination of food adulteration and authentication. These developments showcase the potential of Raman spectroscopy as a valuable tool in addressing the challenges posed by food fraud. The ongoing progress in Raman spectroscopy and its applications in food authenticity assessment represents a significant step forward in combating adulteration and ensuring the integrity of our food supply. Further research and technological advancements in this field will enhance the capabilities of Raman spectroscopy, providing the industry with increasingly reliable, efficient, and practical methods to combat food adulteration and authenticate the foods we consume. © 2025 selection and editorial matter, Ugur Tamer, Mustafa Culha, and smail Hakki Boyaci; individual chapters, the contributors.