ABSTRACT
Spectroscopic methods are the most commonly used instrumental techniques for both qualitative and quantitative food analysis. This is because spectroscopic methods are simple, quick, and highly precise and accurate [1]. Additionally, compared to chromatography and electrophoresis, spectroscopic methods are relatively inexpensive. Spectroscopy involves the production, determination, and identication of spectra that are produced through the interaction of electromagnetic radiation with food samples offering information regarding food properties such as structure and molecular composition [2]. There are various spectroscopic methods used in food analysis. These methods are categorized according to the nature of species they analyze (atomic or molecular spectroscopy) or interaction of the electromagnetic radiation with the food samples (absorption, emission, or diffraction spectroscopy) [2]. Furthermore, they can be classied according to the region of electromagnetic spectrum employed in analysis with the most widely used regions being ultraviolet (UV), visible (Vis), infrared (IR), and radio (nuclear magnetic resonance). The commonly used examples of spectroscopic methods are UV-Vis absorption, uorescence, and chemiluminescence spectroscopy (Table 31.1). The following sections will discuss the theory, application, advantage and disadvantage, and future trends of these spectroscopic methods.
