No abstract

In this study, direct quantification of ethanol and methanol in distilled alcoholic beverages using Raman spectroscopy was performed. Raman spectra of varying ethanol–methanol mixtures were obtained, baseline corrections were made, and the data were normalized using Raman scattering intensity of an internal standard (acetonitrile, 921 cm–1). Then, calibration graphs were produced for ethanol and methanol concentrations in the ranges of 0–7 M and 0–10 M, respectively. Accurate R2 values of the calibration graphs proved the notable linear correlations (0.998 for ethanol and 0.998 for methanol). The method was validated based on linearity, sensitivity, intraday and interday repeatability, and recovery tests. The limit of detection and limit of quantification values of the validated method were determined for ethanol concentration as 1.2 and 3.7 mM, and for methanol concentration as 3.4 and 10.3 mM, respectively. The ability of the developed method to detect ethanol and methanol concentrations in real samples was also investigated. The results of the developed method were compared with the experimental results from traditional method and high correlation value (R2 = 0.926) was obtained. Besides being sensitive and cheap, the developed method is rapid with the analysis time of less than 30 s. Furthermore, it eliminates labor‐consuming operations, chromatographic separation, and measurement error due to the high number of experiment steps in the standard method. Copyright © 2012 John Wiley & Sons, Ltd.

Raman spectroscopy is a powerful technique for molecular analysis of food samples. A fingerprint spectrum can be obtained for a target molecule by using Raman technology, as specific signals are obtained for chemical bonds in the target. In this way, food components, additives, processes and changes during shelf life, adulterations and numerous contaminants such as microorganisms, chemicals and toxins, can also be determined with or without the help of chemometric methods. The studies included in this review show that Raman spectroscopy has great potential for food analyses. In this review, we aim to bring together Raman studies on components, contaminants, raw materials, and adulterations of various food, and attempt to prepare a database of Raman bands obtained from food samples.