Vibrational Spectroscopy

The molecular information provided by the vibrational spectra obtained by both absorption in the near-infrared and middle-infrared range and Raman dispersion has been critically evaluated to obtain specific information for the authentication of protected designation of origin foods and other food geographical indications. The literature in this field has been updated and the capability of the vibrational spectra to provide discrimination between foods produced in different areas and by using different processes are also discussed.