This paper shows the application of Raman and infrared hyperspectral imaging combined with multivariate curve resolution (MCR) to the analysis of the constituents of commercial chocolate samples. The combination of different spectral data pretreatment methods allowed decreasing the high fluorescent Raman signal contribution of whey in the investigated chocolate samples. Using equality constraints during MCR analysis, estimations of the pure spectra of the chocolate sample constituents were improved, as well as their relative contributions and their spatial distribution on the analyzed samples. In addition, unknown constituents could be also resolved. White chocolate constituents resolved from Raman hyperspectral image indicate that, at macro scale, sucrose, lactose, fat, and whey constituents were intermixed in particles. Infrared hyperspectral imaging did not suffer from fluorescence and could be applied for white and milk chocolate. As a conclusion of this study, micro-hyperspectral imaging coupled to the MCR method is confirmed to be an appropriate tool for the direct analysis of the constituents of chocolate samples, and by extension, it is proposed for the analysis of other mixture constituents in commercial food samples.

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