Characterization of artificial sweeteners using Raman spectroscopy

Raman spectroscopy excited at 1064 nm was used to analyze 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 map showed an excellent clustering according to sweetener type. These results indicate excellent potentials of Raman spectroscopy for measuring food quality indicators.