| Autor: |
Benattia, Farah Kenza, Arrar, Zoheir, Dergal, Fayçal |
| Zdroj: |
Current Nutrition & Food Science; 2023, Vol. 20 Issue: 1 p41-61, 21p |
| Abstrakt: |
Background: Raman spectroscopy has evolved into an important fast, rapid, direct, and non-destructive technique that has recently been applied in different fields. Objective: The present work aims to study the theoretical bases and the experimental techniques relate to Raman spectroscopy and highlight the performance as well as the different applications of the technique. Methods: Spectroscopy, in general, is the study of the interaction between electromagnetic radiation and matter, which corresponds to the emission or transmission of energy in the form of a wave at a given frequency. Raman spectroscopy is based on the inelastic diffusion of photons on electrons. The change in electron energy level leads to different modes of vibration of a molecule. These different vibration modes occur at specific frequencies for each molecule. Results: Raman spectroscopy is used in chemistry as a tool to identify molecules in a sample. Indeed, each Raman peak is associated with a vibration mode of a molecule; it is considered as a more useful approach to monitor the chemical parameters of samples tested in several fields, especially in food safety. Conclusion: This review covers the current research status and prospects of Raman spectroscopy. The Raman effect is considered from the time of its discovery as a great gift for chemists because it contributes to a better characterization of the structure of matter. |
| Databáze: |
Supplemental Index |
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