Raman Spectroscopy for Distinguishing the Composition of Table-top Artificial Sweeteners

Raman spectroscopy excited at 1064 nm was used to measure a selection of artificial sweeteners that are commonly used in low-calorie diets. Aqueous solutions with different sweetener concentrations in the 5%-30% w/w range were analyzed, and a multivariate data processing of spectroscopic data was used to building a classification map. This map showed an excellent clustering according to the sweetener composition, indicating excellent potentials of Raman spectroscopy for the assessment of food quality.