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Comparison of FTIR, FT-Raman, and NIR Spectroscopy in a Maple Syrup Adulteration Study
- Paradkar, M.M., Sakhamuri, S., Irudayaraj, J.
- Journal of food science 2002 v.67 no.6 pp. 2009-2015
- Fourier transform infrared spectroscopy, adulterated products, chemical composition, corn syrup, maple syrup, near-infrared spectroscopy, sugars
- 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.