Raman spectroscopy excited at 1064 nm was used to measure a selection of artificial sweeteners that are commonly used in low-calorie diets. Aqueous solutions with different sweetener concentrations in the 5%-30% w/w range were analyzed, and a multivariate data processing of spectroscopic data was used to building a classification map. This map showed an excellent clustering according to the sweetener composition, indicating excellent potentials of Raman spectroscopy for the assessment of food quality.
Raman Spectroscopy for Distinguishing the Composition of Table-top Artificial Sweeteners
AG Mignani;L Ciaccheri;AA Mencaglia;
2014
Abstract
Raman spectroscopy excited at 1064 nm was used to measure a selection of artificial sweeteners that are commonly used in low-calorie diets. Aqueous solutions with different sweetener concentrations in the 5%-30% w/w range were analyzed, and a multivariate data processing of spectroscopic data was used to building a classification map. This map showed an excellent clustering according to the sweetener composition, indicating excellent potentials of Raman spectroscopy for the assessment of food quality.File in questo prodotto:
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