Raman Spectroscopy has the advantage over infrared since it is non-invasive, non-destructive, and the sampling protocols are simplified. This is because it can simply analyzed through glass containers, or the sample may be simply analyzed in its raw form without dilution.Furthermore, many food formulations contain significant quantities of water, and Raman is ideal because water is a weak Raman scatterer. Therefore, it does not interfere with the spectrum.
Some food substances contain natural pigments and synthetic coloring agents that fluoresce. This is circumvented with higher wavelength excitation such as a 785 nm NIR laser diode lasers. Examples of niche applications using Raman spectroscopy are edible oils, corn sweeteners, sugar cane/beet sugar, dairy products and various process control applications.
Edible oils analyzed with TSI EZRaman-A.
Feature at 1525 cm-1, as a function of olive oil grade