Spectroscopy: Developments in instrumentation and analysis

Authors

  • Vincent Baeten Quality Department of Agricultural Products. Agricultural Research Centre of Gembloux
  • Pierre Dardenne Quality Department of Agricultural Products. Agricultural Research Centre of Gembloux

DOI:

https://doi.org/10.3989/gya.2002.v53.i1.289

Keywords:

Analysis, Authentication, Chemometrics, Midinfrared spectroscopy, Near-infrared spectroscopy, Raman spectroscopy

Abstract


This review presents the characteristics, advantages, limits and potential of three spectroscopic techniques: near-infrared spectroscopy (NIR), mid-infrared spectroscopy (MIR) and Raman spectroscopy. The theoretical aspects related with these techniques, the information that can supplied and the main features of the instrumentation are presented and briefly discussed. The last part of the review concerns the application of the spectroscopy to food analysis, with special emphasis on the lipid analysis. The illustrations and examples have been chosen to demonstrate the importance of spectroscopic techniques both in process (on-line) control and in laboratories for the analysis of major or minor compounds.

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Published

2002-03-30

How to Cite

1.
Baeten V, Dardenne P. Spectroscopy: Developments in instrumentation and analysis. grasasaceites [Internet]. 2002Mar.30 [cited 2021Dec.4];53(1):45-63. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/289

Issue

Section

Monography