Issue 70, 2015

Dispersive and FT-Raman spectroscopic methods in food analysis

Abstract

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.

Graphical abstract: Dispersive and FT-Raman spectroscopic methods in food analysis

Supplementary files

Article information

Article type
Review Article
Submitted
15 10 2014
Accepted
22 6 2015
First published
22 6 2015

RSC Adv., 2015,5, 56606-56624

Dispersive and FT-Raman spectroscopic methods in food analysis

I. H. Boyaci, H. T. Temiz, H. E. Geniş, E. Acar Soykut, N. N. Yazgan, B. Güven, R. S. Uysal, A. G. Bozkurt, K. İlaslan, O. Torun and F. C. Dudak Şeker, RSC Adv., 2015, 5, 56606 DOI: 10.1039/C4RA12463D

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