Recent cases show that herbs and spices are susceptible to adulteration. Italian researchers have utilised AMS (ambient mass pectrometry) coupled to mid-level data fusion as a rapid non-targeted method for oregano authentication for the first time. Authentic and adulterated oregano samples were extracted using two procedures and analysed in positive and negative ion modes by direct analysis in real time-high resolution mass spectrometry (DART-HRMS). The four blocs of data were combined into a unique dataset and analysed chemometrically to distinguish authentic from adulterated oregano. Fourteen most informative signals of authenticity were chosen and validated. The final model gave an accuracy, sensitivity and specificity of >90%.
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