Introduction to Vibrational Spectroscopy in Food Science

Abstract

A growing recognition of the tremendous potential of vibrational spectroscopic techniques by food scientists over the past few decades has fuelled an exponential growth in the scientific literature describing research that involves the use of near‐infrared, mid‐infrared and/or Raman spectroscopy for the analysis of food systems. This chapter highlights some of the myriad applications of vibrational spectroscopy conducted to meet a diverse range of analytical needs in food science. For example, vibrational spectroscopic techniques, in conjunction with various chemometric tools, are being applied for the determination of food or beverage composition, authentication, or adulteration, the assessment and prediction of quality and process‐induced changes, and the detection of chemical or microbiological contaminants related to food safety. Applications in basic research have contributed to a better understanding of the chemical, functional, sensory, and textural properties of food. With ongoing advances in the technology and an increasing level of sophistication and expertise of users familiar with the potential advantages and challenges of these techniques, the future is promising for emergent innovative applications of vibrational spectroscopy in the areas of quality assurance, process control, and food safety management, and for fundamental research in food science.

Optimal variable selection for Fourier transform infrared spectroscopic analysis of starch-adulterated garlic powder

“…The peak at 1468 cm −1 corresponds to C H deformation of CH 2 in lipids protein [36]. The bands located between 1610 and 1580 cm −1 probably originate from C O stretching and represent carboxylate groups [37], which are functionalities of both carbohydrates and lipids. The 1200-1180 cm −1 region corresponds to absorption bands for C H, C O, and C C vibrations, these function groups assigned to carbohydrate [30].…”

Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss

“…The generally observed process is that the incident light excites molecular vibrations in the material leading to a red-shift of the scattered light which is analyzed. Thus, the Raman spectrum is fundamentally a vibrational spectrum and may be regarded as a "fingerprint" of the scattering material providing qualitative and quantitative information about the molecular composition and structure (Li-Chan, Griffith, & Chalmers, 2010).…”

Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics

“…Therefore, spectroscopic techniques, as Fourier transform infrared (FTIR), present an alternative solution when it is used in combination with chemometric tools. These spectroscopic methods have the advantage of minimizing and even completely overcome sample preparation (Li-Chan, Griffiths, & Chalmers, 2010). Different models of principal component analysis (PCA) (Lai, Kemsley, & Wilson, 1994) and partial least squares discriminant analysis, PLS-DA (Obeidat, Khanfar, & Obeidat, 2009) have been proposed to identify the presence of different vegetable oils in olive oil, mainly EVOO.…”