“…animal and plant tissues) with minimal preparation or processing of the sample (Huang et al ., 2016, 2020; Westworth et al ., 2019). Infrared spectroscopy combined with chemometrics analysis has been reported by several authors to be a reliable, rapid, and low cost method to evaluate the composition and provenance in a wide range of food products (Karoui et al ., 2010; Ellis et al ., 2015; Kamal & Karoui, 2015; McGrath et al ., 2018; Ndlovu et al ., 2019). The last 10 years have seen an increase in the number of reports on the use of vibrational spectroscopy techniques, including MIR, to target authenticity, fraud, regionality and traceability issues in a wide range of food matrices (Karoui et al ., 2010; Ellis et al ., 2015; Kamal & Karoui, 2015; McGrath et al ., 2018).…”