Journal of Biochemicals and Phytomedicine 2958-8561 3 1 2024 06 30 Developing Infrared Spectroscopy Methods for Identification of Food Fraud and Authenticity: A Review 59 65 10.34172/jbp.2024.12 EN Mohadeseh Pirhadi https://orcid.org/0000-0003-2576-7374 Nabi Shariatifar https://orcid.org/0000-0002-2861-5758 Sohrab Pirhadi https://orcid.org/0009-0003-7588-1551 Sayedeh Mahsa Khodaei https://orcid.org/0000-0003-1579-8046 Yeganeh Mazaheri https://orcid.org/0000-0002-2624-7242 Journal Article 10.34172/jbp.2024.12 2023 12 12 2024 03 15 In recent years, consumers have become increasingly concerned about the safety and authenticity of their food, as it directly affects their health. Food adulteration is a global issue that poses safety risks and is difficult to detect. Economically motivated adulteration (EMA) frequently results from the diversion of ingredients and unauthorized consumption, making food authenticity an important issue requiring appropriate identification techniques. Advanced detection methods like high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) can identify adulterants but are limited by high costs and complex sample preparation. Therefore, fast, non-destructive, and accurate food adulteration detection techniques are essential. This review focuses on spectroscopic methods, including near-infrared (NIR), mid-infrared (Mid-IR), and Fourier transform infrared (FTIR) spectroscopy, for identifying food authenticity. Studies have shown that these methods, which offer rapid, non-invasive, and cost-effective physicochemical fingerprinting, have largely replaced classical analytical techniques, enhancing productivity and profitability in the food supply chain.