Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review

Ripening process in exocarps of scarlet eggplant (Solanum aethiopicum) and banana (Musa spp.) investigated by Raman spectroscopy

“…The bands attributed to carotenoids were in the range of 1527–1521 cm −1 , assigned to ν(C=C), 1159–1155 cm −1 to ν(C-C) and 1008 cm −1 assigned to ρ(C-CH 3 ) ( Table 1 ) ( de Oliveira et al, 2009 , Koyama et al, 1988 , Maia et al, 2021 , Saito and Tasumi, 1983 ). Bands from fatty acids are also observed, mainly in the S1 and S2 stages, such as those at 1656 ν(C=C), 1444 δ(CH 2 ), 1305 δ(CH 2 ), 1274 δ(=CH), and 1065 cm −1 ν(C-C) ( Beattie et al, 2004 , Popović-Djordjević et al, 2023 , Windarsih et al, 2023 ).…”

Assessment of Near-Infrared and Raman Spectroscopy as Analytical Tools to Predict Viscosity of Ice Cream Mixes

“…Characterization, classification, and/or quality control of dairy products, fats/oils, and sugars have been investigated. 19,32,33 The acquired Raman spectra presented some strong peaks, medium and smaller peaks, and their attempted assignments are listed in Table II. Most Raman spectral regions selected fell within the fingerprint region near medium-intensity peaks, and/or near the high-intensity peak corresponding to –CH 2 /–CH 3 stretching.…”