Mid-infrared spectroscopy for food analysis: recent new applications and relevant developments in sample presentation methods

This article deals with recent developments in the use of mid-infrared (MIR ) spectroscopy for the analysis of foods. It has become apparent that MIR c an be used to address a wide range of issues and provide solutions for rapi d analysis and on-line control. In parallel with the new applications to fo od, which include new qualitative and quantitative applications and discrim inant (classification) methods, there have been several technical advances in other fields that are set to impact on the food sector. New applications of transmission methods are described, which have been particularly succes sful for the analysis of oils and fats. Despite new advances in other sampl ing techniques, transmission methods have been quite widely employed. Diffu se reflectance has also been used with some considerable success, with new accessory designs and applications in food authentication using chemometric methods. However, the largest number of new applications and technical dev elopments have used attenuated total reflectance (ATR). Novel ATR cells hav e been designed for high-temperature, high-pressure and a range of on-line applications. ATR has been used for a wide range of analytical application. The analysis of sugars in various systems has been particularly well studi ed. The authors predict that the use of MIR spectroscopy is likely to conti nue to increase and develop in the near future. (C) 1999 Elsevier Science B .V. All rights reserved.