Spectroscopic Methods of Edible Flower Authentication and Quality Control for Food Applications

ABSTRACT The global demand for edible flowers has increased due to their diverse applications in food, nutraceuticals, and the medical field. However, issues of species identification, adulteration, contamination, and quality necessitate the use of advanced methods to authenticate product quality for edible flowers. Conventional methods are expensive, time‐consuming, and require highly skilled personnel and technical expertise. Spectroscopic methods, including Fourier transform infrared, near‐infrared, and Raman spectroscopy, are efficient, fast, and non‐destructive, providing rapid insight into the chemical structure and authenticity of edible flowers. This review systematically summarizes the recent advances in spectroscopic methods for authenticating edible flowers, including the detection of chemical changes and ensuring product integrity. The primary goal is to examine the applications of spectroscopic techniques for assessing quality changes in edible flowers during processing for food applications. Spectroscopic techniques, such as FT‐IR, NIR, and Raman spectroscopy, are rapid, accurate, and non‐destructive alternatives for authenticating the composition and quality of edible flowers. These methods enable the detection of bioactive compounds, differentiation of species, and identification of adulterants with minimal sample processing. Furthermore, chemometric models enhance data analysis, allowing for automated classification and real‐time quality monitoring of edible flowers.