Comparison of FTIR, FT‐Raman, and NIR Spectroscopy in a Maple Syrup Adulteration Study

Abstract

Maple syrup is prone to adulteration with cheaper sugars, such as corn syrup, due to its simplicity in chemical composition. The adulterated samples were characterized by Fourier Transform infrared (FTIR) spectroscopy in the region of 400 to 4000 cm -1 . Other techniques used for detection and in characterization of samples were the near infrared (NIR; 600 to 1700nm) and Fourier Transform-Raman (FT-Raman; 400 to 4000cm -1 ) spectroscopy. Quantifying and classifying adulterants using chemometrics shows that all spectroscopic methods adopted were efficient, but FTIR and FT-Raman were superior to NIR in quantitative characterization of adulterants in maple syrup.

Special Bioactivities of Phenolics from Acacia dealbata L. with Potential for Dementia, Diabetes and Antimicrobial Treatments

“…The intense bands around 2975, 2931 and 2883 cm −1 were assigned to C-H stretching of some compounds present in the plant extracts, but also of the CH 2 and CH 3 stretching of the ethanol [18], and were influenced by the other substances from the plant extracts. The peak at 1450 cm −1 corresponded to the C-OH bending of ethanol, but also originated from the combination of bending vibration of CH 2 and the vibration of the COO-group in the flavanol and organic acids [41,42].…”

Assessment of maple syrup physico-chemistry and typicity by means of fluorescence spectroscopy

“…For instance, near infrared (Ruoff et al, 2007) and front-face fluorescence spectroscopy (Ruoff et al, 2005) have been proposed to characterize the physico-chemical properties and adulteration of honey. Some data are available on maple syrup, showing that various spectroscopic methods (NIR, Raman and FTIR) have an excellent potential to determine the presence of adulterants (Paradkar et al, 2002) and possibly distinguish them (Paradkar et al, 2003).…”

Identification of Rough Rice Species and Years by Visible/Near-infrared Reflectance Spectroscopy

“…For example, NIRS was used for authentication of olive oils [2], maple syrup [3], waxy wheat [4], honey [5], and apple variety [6]. For authentication of rice, the information on methods for authentication species and year of rice are not well established and is scarcely found in the literature.…”