In this study, the Thermo Scientific™ NGS Food Authenticity Workflow was used to analyse spices and herbs.
Reference samples were analysed to verify the specificity, and spikings down to 1% (w/w) allowed verification of its sensitivity including in complex mixtures of five different spices and/or herbs.
272 commercial samples were collected in Asian and European markets. 78% of the commercial samples were compliant with the declared content, whereas the rest were shown to contain undeclared species that were in a few cases allergenic or potentially toxic.
The researchers conclude that the overall workflow is user-friendly and straightforward, which makes it simple to use and facilitates data interpretation.