Raman Signatures 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. The resulting map showed an excellent clustering according to sweetener type. Also, an effective model for predicting solution concentration and degrees Brix from Raman spectra was successfully demonstrated, producing results that indicate excellent potentials of Raman spectroscopy for the assessment of food quality indicators.