Vibrational Spectroscopy of Food and Food Products

Vibrational spectroscopy may be applied to the qualitative and quantitative analysis of complex food systems. Mid infrared (MIR) spectroscopy and Raman spectroscopy are valuable tools for identification and structural characterization of food components and for elucidating structure–function relation of food biopolymers such as proteins. Fourier transform infrared(FT-IR) spectrometers and chemometrics have broadened the scope of MIR spectroscopy for quality control analysis, but such applications remain generally limited to homogeneous fluid products such as beverages, juices, fats, and oils. In contrast, near infrared (NIR) and FT-NIR spectroscopy in conjunction with multivariate calibration techniques is becoming increasingly popular in the food industry for rapid and routine analysis of proximate composition of various foods as well as for authentication and detection of adulteration. Increasing application of Raman spectroscopy in food analysis is expected with recent developments in NIR-FT Raman spectrometers, fibre optic sampling, and confocal Raman microscopy. Keywords: infrared spectroscopy; Raman spectroscopy; near-infrared spectroscopy; food; water; fat; carbohydrate; protein; quality control; food analysis

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