QSPEC

In this subproject, the DIL is evaluating the potential applications of a quantum sensor currently under development for food analysis, particularly for verifying food authenticity. To this end, applications are being tested and compared with established methods such as NMR spectroscopy to identify advantages, synergies, and new areas of application. In collaboration with the project partners, technical specifications for broad-scale deployment are also being developed. To date, a literature review has identified suitable test matrices and parameters for the QFKI (quantum frequency comb interferometry) demonstrator. For honey and orange juice, there is a wealth of comparative data available to benchmark QFKI results against NIR analysis. Possible new applications identified include distinguishing between fresh-squeezed juice and concentrate, as well as detecting colorant adulteration in orange juice. For honey, the focus is on detecting adulteration after storage, reconstructing the storage history, and measuring 5-HMF as an indicator of heating/storage. In addition, reference sugar solutions and refractive index measurements are being conducted to verify the measurement setup and optimize the wavelength range.