The Use of FTIR Spectroscopy Combined with Multivariate Analysis in Food Composition Analysis

Infrared spectroscopy, one of the vibrational spectroscopies, has emerged as rapid and powerful analytical technique for identification and quantitative analysis of food component. FTIR spectra is fingerprint analytical technique, therefore, by selecting the specific region, some analytical purposes can be achieved such as identification, confirmation and quantitative analysis of analyte(s) of interest in food samples. Equipped with some sampling technique such as attenuated total reflectance and combined with chemometrics software such as principal component analysis for classification and multivariate calibration for multicomponent analysis, FTIR spectroscopy has been successfully used for compositional analysis of food. The method is rapid with minimum or without sample preparation and is not involving the extensive solvents and reagents. © Springer Nature Singapore Pte Ltd. 2020.