Raman Spectroscopy and Microscopy of Chocolate

ORAL

Abstract

Raman spectroscopy is an advanced technology for the chemical substance analysis. We assess the application of both Raman microspectroscopy and handheld Raman spectrometry to the analysis of white and dark chocolate. We analyze the ingredients in each type of chocolate, characterize polymorphs and discuss phase transitions of cocoa butter from the constituent vibrational bands. We distinguish different ingredients from the Raman spectra and measure the crystalline states of the cocoa butter in chocolate. Raman spectroscopy and microscopy can reveal the chocolate quality in food science

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Authors

  • Siyu He

    Texas A&M University

  • Dmitri Voronine

    Texas A&M University and Baylor University, Texas A&M University, 1Texas A&M University, 2 Baylor University, Texas A&M University,Baylor University, Texas A&M University, Princeton University

  • Alexander Sinyukov

    Texas A&M university, Texas A&M University,Baylor University, Texas A&M University and Baylor University

  • Alexei Sokolov

    Texas A&M University, 1Texas A&M University, 2 Baylor University, Texas A&M University,Baylor University

  • Hongyuan Li

    Texas A&M University

  • Marlan O. Scully

    professor, Texas A&M University and Baylor University and Princeton University, Texas A&M University, Texas A&M University,Baylor University,Princeton University, Texas A&M University, Baylor University and Princeton University, Baylor University, Texas A&M University, Princeton University, Texas A&M University, College Station, TX 77843, Baylor University, Waco, TX 76798 and Princeton University, Princeton, NJ 08544