Principal component analysis (PCA) of the MIR spectra allowed us to identify, classify, and discriminate among the natural sweeteners according to their natural origins using the carbohydrate region (Fig. 3A and B). The A. tequilana syrups were grouped together and unmistakably identified among the natural syrups from different sources. Samples located away from the main agave group were related to agave syrup but probably had a different species of origin and consequently a different carbohydrate composition (e.g., samples with high fructan content; see Section 3.3.1). The A. salmiana syrups were grouped away from the A. tequilana syrups and near the sugar cane syrups ( Supplementary data, Fig. 1S), probably because of the high sucrose content in the A. salmiana syrups and the sugar cane syrups (see Sections 3.3.1 and 3.3.2).