Resources

Here, the IR5 FTIR Spectrometer is used to demonstrate the versatility and practicality of FTIR spectroscopy in the field of food science and technology. Specifically, when combined with a heated Attenuated Total Reflectance (ATR) accessory it highlights the instrument's capability to analyse complex lipid such as butter.

This application note shows how to assess olive oil quality and quantify adulterants using the DS5 UV-Vis Spectrophotometer.

Surfaced enhanced Raman scattering (SERS) is a great technique to enhance the Raman scatter from a sample. One application SERS is well suited to is testing for the presence of pesticides on apple skin. This is important for keeping produce safe for consumptions, as well as monitoring the environmental impact of using pesticides.

Raman spectroscopy is an analytical technique which can be used both quantitatively and qualitatively. This application note details the quantitative use of Raman spectroscopy to determine ethanol content in samples of whisky. Qualitatively, Raman spectroscopy can also be used for whisky analysis to ensure it does not contain methanol, a toxic alcohol which can be fraudulently used in alcohol sales to boost profits.

Cooking oils are one of the main components of the human diet. Adulteration of extra virgin olive oil with cheaper oils is a common problem in food fraud. This application note highlights how Raman spectroscopy in combination with chemometrics can be used to identify cooking oil adulteration.