“…Spectroscopic techniques are very promising tools to detect and/or quantify adulteration in food because they are rapid, nondestructive, effective, reliable, and do not use chemical reagents (Kamal & Karoui, ). The NIRS methodology was successfully applied to identify food fraud and adulteration in the following food production chains: milk and dairy products (Carvalho et al., ; Gondim, Junqueira, Souza, Ruisánchez, & Callao, ; Kamal & Karoui, ; Rodrigues et al., ), honey and botanical origin studies (Siddiqui, Musharraf, Choudhary, & Rahman, ), coffee (Reis, Franca, & Oliveira, ), bovine meat (Nunes et al., ), and extra virgin flaxseed oil (Souza, Santana, Gontijo, Mazivila, & Borges, ). Infrared spectroscopy combined with chemometrics has been used as a powerful tool for determining adulterants in milk, contributing to product quality assurance and serving as a method for cross‐checking results (Nascimento, Santos, Pereira‐Filho, & Rocha, ).…”