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Characterization of Artificial Sweeteners Using Raman Spectroscopy

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Sensors

Part of the book series: Lecture Notes in Electrical Engineering ((LNEE,volume 319))

Abstract

Raman spectroscopy excited at 1064 nm was used to analyze a selection of artificial sweeteners that are commonly used in low-calorie diets. Aqueous solutions with different sweetener concentrations in the 5–30 % w/w range were analyzed, and a multivariate data processing of spectroscopic data was used to building a classification map. The map showed an excellent clustering according to sweetener type. These results indicate excellent potentials of Raman spectroscopy for measuring food quality indicators.

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References

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Acknowledgments

The Ente Cassa di Risparmio di Firenze and MIUR-PON contract #00636 “Fingerimball” are acknowledged for partial funding.

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Authors and Affiliations

  1. CNR—Istituto di Fisica Applicata “Nello Carrara”, Sesto Fiorentino, FI, Italy

    L. Ciaccheri, A.G. Mignani & A.A. Mencaglia

  2. CNR-Istituto per la Valorizzazione del Legno e delle Specie Arboree, Sesto Fiorentino, FI, Italy

    R. Petruccelli

Authors
  1. L. Ciaccheri
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  2. A.G. Mignani
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  3. A.A. Mencaglia
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  4. R. Petruccelli
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Corresponding author

Correspondence to A.G. Mignani .

Editor information

Editors and Affiliations

  1. Faculty of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Mosciano S.A., Teramo, Italy

    Dario Compagnone

  2. Institute of Applied Physics IFAC-CNR, Firenze, Italy

    Francesco Baldini

  3. Dept. of Electronic Engineering, University of Rome Tor Vergata, Rome, Italy

    Corrado Di Natale

  4. University of Cassino, Cassino, Italy

    Giovanni Betta

  5. CNR, Head of Inst. of Microelectronics a, Lecce, Italy

    Pietro Siciliano

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Ciaccheri, L., Mignani, A., Mencaglia, A., Petruccelli, R. (2015). Characterization of Artificial Sweeteners Using Raman Spectroscopy. In: Compagnone, D., Baldini, F., Di Natale, C., Betta, G., Siciliano, P. (eds) Sensors. Lecture Notes in Electrical Engineering, vol 319. Springer, Cham. https://doi.org/10.1007/978-3-319-09617-9_41

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  • DOI: https://doi.org/10.1007/978-3-319-09617-9_41

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-09616-2

  • Online ISBN: 978-3-319-09617-9

  • eBook Packages: EngineeringEngineering (R0)

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