Several techniques are employed in the chemical analysis of food. Some of the most commonly used methods include:
- Chromatography: This technique separates the components of a mixture based on their different interactions with a stationary phase and a mobile phase. Examples include Gas Chromatography (GC) and High-Performance Liquid Chromatography (HPLC). - Spectroscopy: Techniques like Mass Spectrometry (MS), Atomic Absorption Spectroscopy (AAS), and Fourier Transform Infrared Spectroscopy (FTIR) are used to identify and quantify chemical compounds. - Titrimetry: This is a quantitative chemical analysis method used to determine the concentration of a known reactant.
