Raman spectroscopy excited at 1064 nm was used to analyze 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. The map showed an excellent clustering according to sweetener type. These results indicate excellent potentials of Raman spectroscopy for measuring food quality indicators.
Characterization of artificial sweeteners using Raman spectroscopy
Petruccelli R
2015
Abstract
Raman spectroscopy excited at 1064 nm was used to analyze 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. The map showed an excellent clustering according to sweetener type. These results indicate excellent potentials of Raman spectroscopy for measuring food quality indicators.File in questo prodotto:
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