HIGH PRECISE THZ SPECTROSCOPY FOR FOOD
V. A. Anfertev 1, A. F. Bashmakov
2, V. L. Vaks 1,2, E. G. Domracheva 1,2, E.
A. Sobakinskaya 1,2, G. A. Soegova 1, M. B.
1 Lobachevsky State
University of Nizhny Novgorod
2 Institute for
Physics of Microstructures of RAS
The paper is received on January 13, 2015
the problem of food quality control is of great importance. Thereby the
development of fast non-invasive analytical methods, allowing the quantitative
determination of volatile chemical compounds, that could be sign of food
freshness or pathology, is needed. In this report the possibility of applying the
high resolution THz spectroscopy for food quality control has been considered.
The results reveal that odor of fresh meat contains ethil formate, diethyl
ether, alanine and glycine, that disappear during natural decomposition
process. The latter is
characterized by uprise of sulfur compound such as
hydrogen sulfide and sulfur dioxide. After that the decaying process is going
on with ammonia and nitrogenous organic substances appearance (formamide,
ethylamine).In the spoiled fish odor propylene glycol, urethane, hydrogen
sulfide, sulfur dioxide and nitriles substances have been found. The high
resolution THz spectroscopy as “electronic nose” has been demonstrated to be
very promising for food quality analyzing.
Key words: terahertz frequency range, high precise non-stationary spectroscopy, analysis
of food quality, "e-nose", gas-marker.