Component distribution observation of cheese by Raman spectroscopy

The ratio of ingredients contained in cheese and the phase structure are said to be important factors that affect the texture and taste impression. However, it is difficult to observe the shape of cheese as it is necessary to perform pretreatment such as immobilization and staining of protein and observation under low vacuum by the generally used observation methods at present. . On the other hand, Raman imaging does not require pretreatment such as staining or the vacuum environment at the time of measurement, so it is possible to observe the distribution of components such as protein, fat and water as it is. The figure below shows a frozen section…