Rapid Raman mapping for chocolate analysis

I.A. Larmour, K. Faulds, D. Graham

Research output: Contribution to journalArticle

12 Citations (Scopus)

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.
LanguageEnglish
Pages1230-1232
Number of pages3
JournalAnalytical Methods
Volume2
Issue number9
Early online date10 Aug 2010
DOIs
Publication statusPublished - 1 Sep 2010

Fingerprint

Sugar (sucrose)
Lactose
Oils and fats
Sucrose
Fats
Cocoa
Drug products
Tablets
Fluorescence
Pharmaceutical Preparations
Milk

Keywords

  • Raman microspectroscopy mapping
  • chocolate
  • food analysis

Cite this

Larmour, I.A. ; Faulds, K. ; Graham, D. / Rapid Raman mapping for chocolate analysis. In: Analytical Methods. 2010 ; Vol. 2, No. 9. pp. 1230-1232.
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Rapid Raman mapping for chocolate analysis. / Larmour, I.A.; Faulds, K.; Graham, D.

In: Analytical Methods, Vol. 2, No. 9, 01.09.2010, p. 1230-1232.

Research output: Contribution to journalArticle

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