One-step Real-time Food Quality Analysis by Simultaneous DSC–FTIR Microspectroscopy

Abstract

This review discusses an analytical technique that combines differential scanning calorimetry and Fourier-transform infrared (DSC–FTIR) microspectroscopy, which simulates the accelerated stability test and detects decomposition products simultaneously in real time. We show that the DSC–FTIR technique is a fast, simple and powerful analytical tool with applications in food sciences. This technique has been applied successfully to the simultaneous investigation of: encapsulated squid oil stability; the dehydration and intramolecular condensation of sweetener (aspartame); the dehydration, rehydration and solidification of trehalose; and online monitoring of the Maillard reaction for glucose (Glc)/asparagine (Asn) in the solid state. This technique delivers rapid and appropriate interpretations with food science applications.

Keywords:

• DSC-FTIR
• food quality
• stability
• squid oil
• aspartame
• DKP
• trehalose
• maillard reaction

ACKNOWLEDGMENTS

The authors thank Prof. L. S. Hwang, Prof. D. F. Hwang, and Dr. Yih-Dih Cheng for their helpful discussion, and Mr. J. L. Chien, Mr. Po-Chun Hsu, Miss T. F. Hsieh, and Miss Ying-Ting Chi for their contributions on technical assistance, and Miss Y. T. Huang for drawing the figures.

FUNDING

The DSC–FTIR studies were financially supported by National Science Council, Taipei, Taiwan, ROC and the Wei-Chuan Corp., Taiwan, ROC.