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Comparison of FTIR, FT‐Raman, and NIR Spectroscopy in a Maple Syrup Adulteration Study
Author(s) -
Paradkar M. M.,
Sakhamuri S.,
Irudayaraj J.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09493.x
Subject(s) - fourier transform infrared spectroscopy , chemometrics , raman spectroscopy , chemistry , analytical chemistry (journal) , near infrared spectroscopy , characterization (materials science) , spectroscopy , chromatography , materials science , nanotechnology , chemical engineering , optics , physics , engineering , quantum mechanics
Maple syrup is prone to adulteration with cheaper sugars, such as corn syrup, due to its simplicity in chemical composition. The adulterated samples were characterized by Fourier Transform infrared (FTIR) spectroscopy in the region of 400 to 4000 cm ‐1 . Other techniques used for detection and in characterization of samples were the near infrared (NIR; 600 to 1700nm) and Fourier Transform‐Raman (FT‐Raman; 400 to 4000cm ‐1 ) spectroscopy. Quantifying and classifying adulterants using chemometrics shows that all spectroscopic methods adopted were efficient, but FTIR and FT‐Raman were superior to NIR in quantitative characterization of adulterants in maple syrup.