Application of Raman Spectroscopy in Food Forensics: A Review

Abstract

The need for accurate and reliable methods for food analysis on molecular level has been steadily increased during past decades. This trend is connected with the recent food scandals caused by food adulteration. Raman spectroscopy has very important role in identification of food fraud and food adulteration. Through this specific technique, the food quality control and authentication of food products can be easily performed. Adulteration, contamination and origin of food can be investigated through new field of food science-food forensics. Raman spectroscopy is one of the most valuable spectroscopic techniques used in different research fields. It has gained popularity due to it’s advantages over other analytical techniques. It is used in chemistry to study vibration, rotational, and other low-frequency modes of the system. This technique allows obtaining a chemical information from samples in nondestructive manner. It is useful for both solid and liquid samples. The main advantage of the Raman spectroscopy is that samples doesn’t require preparation. Another advantage is that water does not interfere in analysis. Raman spectra is captured within few seconds from sample, and after that analysed. In this review, relationship of food forensics with Raman spectroscopy is briefly explained. Raman spectroscopic techniques such as Fourier transform Raman spectroscopy, Surface-enhanced Raman spectroscopy and Visible—micro Raman spectroscopy are briefly introduced.