Apr 7th 2017, 01:57 AM
Join Date: Jun 2016
The spectrum becomes more complex as the number of different chemical bonds, in the sample being tested, become higher.
(Note that different relates to the different chemical structures on either end of the bond as much as any difference in the bond itself).
For even simple flavour or scent molecules there may be tens of different types of bonds in the molecule, for complex proteins there may be hundreds.
Interpreting the spectrum is obviously easier if the number of different responding bonds is smaller.
If you have lots of very similar bonds (as you probably will have in the long carbon chain molecules typically found in food) then you will not get nice discrete peaks in the spectrum, but rather a broad hump.
If you have more than one species of molecule in the sample, then separating the responses of the different molecules becomes difficult, becoming exponentially more difficult as the number of different molecules in the sample increases.