The benefits of near-infrared spectroscopy

The near-infrared spectrum is made up of harmonic bands and combination bands of the fundamental bands observed in the mid-infrared region of the electromagnetic spectrum. The origin of near-infrared bands is the absorption of near-infrared light by organic molecule bonds. By definition, absorbance at a given wavelength is the result of the interaction of the absorption of a large number of different molecules, making the interpretation of near-infrared spectra very difficult. Generally speaking, the appearance of near-infrared spectra of particles from a compound food depends mainly on the type and content of proteins, fats, sugars and water. NIR spectra are a unique chemical fingerprint of the particles.

The interest in developing analytical methods based on the use of near infrared spectroscopy (NIRS) to combat the accidental or deliberate addition of animal...