Raman spectroscopy coupled with chemometrics for food authentication: A review

In recent years, the frequent economically motivated adulteration (EMA) caused by component displacement, illegal addition, and other problems makes the food authenticity become a global issue, which requires appropriate identification methods. Raman spectroscopy combination with chemometrics becomes a rapid, non-destructive method to verify the nature or origin of food. This review assembles and comprehensively summarizes the principle, workflow, advantages, challenges and applications of Raman spectroscopy in food authenticity. Besides, existing problems and outlooking on Raman spectroscopy are also discussed.