Rapid Raman mapping for chocolate analysis

Abstract

Raman microspectroscopy mapping capabilities have advanced significantly and have been applied to cell and pharmaceutical tablet formulation analysis. Bulk Raman investigations of food and their constituents have been carried out but little work exists on the application of Raman mapping capabilities to food. Here, we assess the applicability of Raman microspectroscopy mapping to the analysis of chocolate and examine both white and milk chocolate samples. It was found that the sucrose, lactose and fat constituents of white chocolate could be extracted and spatially resolved, indicating that the sucrose and lactose formed particles within a matrix of ‘fats’. Fluorescence from cocoa solids present in milk chocolate prevented chemical mapping with the instrumentation used. Raman mapping should provide a powerful analytical technique for the analysis and development of food products.