What´s Food Chemistry?

Food chemistry is the study used to analyze the chemical and biological components in foods for consumer consumption.1 The food substance(s) studied fall into varying categories such as meat, vegetables, liquids, and genetically modified foods(GMO’s). The fabrication of this study relies on the biological components incorporated into the food including vitamins, water content, minerals, enzymes, flavors, colors, fats, and so on. An important methodology to analyzing these biological components is the analytical spectroscopy.2 Spectroscopy is the study of molecular energy and radiation with respect to matter. It analyzes the wavelength of radiation, the relationship between varying ions and nuclei components, and the collision energy of the particles.3 The various spectroscopy types rely on the differing terms of reliability, each with their own advantages and disadvantages. The major points of spectroscopy in food chemistry are Ultra Violet Spectroscopy, Nuclear Magnetic Spectroscopy, Near Infrared Spectroscopy, Positron Annihilation Spectroscopy, Atomic Emission Spectroscopy, and Laser Raman Spectroscopy; each method will be discussed on the basis of uses in food chemistry, how they work, and with the advantages and disadvantages to better understand the most relevant uses in food chemistry for each.

Ultra Violet Spectroscopy is an absorption spectroscopy technique that focuses on the ultraviolet visible spectral region, which uses light in the visible, near-UV, and near-infrared ranges (190-380nm and 380-750nm, respectively).4 The visible range directly influences the observed dye of the compounds involved.5 In this visible region, the molecules undergo electron transitions that are measured in accordance with the excited state...

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...ability of testing for multiple elements. Laser Raman Spectroscopy procedure has a detailed chemical/molecular analysis, which is information rich, and contains data relating to the specific chemical structure of the material being analyzed. It can be used to distinguish a material’s elements, and faster identification can be found with the use of spectral databases.39 No ground work is needed for Raman Spectroscopy, and this is true whether a sample is in any chemical form. It does not harm the initial sample and is therefore possible to detect very sensitive material.40 Raman spectroscopy has a intensified tolerance to water, which allows it to be used for biological studies. Each method has been discussed on the basis of their use in food chemistry, how they work, and the advantages and disadvantages to better understand the most relevant uses in food chemistry.