Recent Developments and Applications of Terahertz Spectroscopy in Food Analysis
Pengpeng Yu1, Chaoping Shen2,3, Wenhui Zhu4
1School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China.
Biosensors
|October 28, 2025
Summary
Terahertz (THz) spectroscopy offers a safe, non-destructive method for food analysis. This technology detects contaminants, assesses quality, and identifies adulteration by analyzing molecular vibrations in the THz spectral region.
Area of Science:
- Food Science
- Spectroscopy
- Electromagnetic Waves
Background:
- Terahertz (THz) waves (0.1–10 THz) bridge microwave and infrared properties.
- Their frequencies align with molecular vibrational modes, enabling substance analysis.
- THz technology shows promise for diverse food industry applications.
Purpose of the Study:
- To review the principles of THz spectroscopy for substance detection.
- To highlight recent advances and applications in food analysis.
- To discuss challenges and future prospects of THz spectroscopy in the food sector.
Main Methods:
- Review of fundamental principles of THz spectroscopy.
- Summary of recent research on THz applications in food analysis.
- Discussion of limitations and future directions.
Main Results:
- THz spectroscopy is effective for detecting harmful contaminants.
- It enables component analysis, quality assessment, and adulteration identification in food.
- Key challenges include water absorption, matrix interference, and limited spectral databases.
Conclusions:
- THz spectroscopy is a valuable tool for food safety and quality control.
- Overcoming challenges like water absorption is crucial for wider adoption.
- Future developments include portable THz systems and integration with other technologies for enhanced food analysis.
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