AIMC Topic: Spices
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Characterizing Chinese saffron Origin, Age and grade using VNlR hyperspectral imaging and Machine learning.
Food research international (Ottawa, Ont.)
Jan 2, 2025
Saffron (Crocus sativus L.), the dried stigma, is an extremely valuable spice and medicinal herb, whose economic value is affected by geographical origin, age and grade. In this study, we proposed a method to identify saffron from different Chinese o...
Machine learning-assisted Fourier transform infrared spectroscopy to predict adulteration in coriander powder.
Food chemistry
Jun 15, 2025
Coriander is a widely used spice, valued for its flavor, aroma, and nutritional benefits in various cuisines and food products. However, adulteration, such as the addition of sawdust, poses significant risks to food safety and authenticity. This stud...
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