The analysis made with devices that produce signals proportional to the type or concentration of any component in the food sample is called instrumental analysis. Instrumental analysis methods in food analysis;
- Spectroscopic
- Electrochemical
- Chromatographic
- Thermal analysis
- It can be listed as refractometric and polarimetric methods.
Depending on the instruments used, the analysis of various vitamins, aflatoxins, pigments such as chlorophyll and anthocyanin and the nutritional value of foods can be given as examples.
