The portable Raman spectrometer, a device used in very different fields such as metallurgy, archaeology and art, allows data to be obtained on the variation in the composition of the tomato fruit during its various ripening phases, according to the results of a study conducted in the UPV/EHU’s Department of Analytical Chemistry. The portable Raman spectrometer is an instrument widely used in a whole range of sectors, because it is a non-invasive technique that can be used, for example, to observe the pigments present in a painting or a sculpture without having to extract any samples, thus preserving the integrity of the work in question. In this case, a research team of the UPV/EHU has applied this equipment to culinary research. See more here.
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