ANSWER

There are a variety of methods based on different principles that have been applied to the analysis of sweeteners in different food matrices. Currently, the most popular technique in this field is high performance liquid chromatography (HPLC) (Gloria, 2000; Zygler et al., 2009, 2011 ).

References

Gloria, M. B. A. (2000). Intense Sweeteners and Synthetic Colorants. Food Analysis, 100, 523-573.

Zygler, A., Wasik, A., Namiesnik, J. (2009). Analytical methodologies for determination of artificial sweeteners in foodstuffs. Trends in Analytical Chemistry, 28(9), 1082-1102. https://doi.org/10.1016/j.trac.2009.06.008

Zygler, A., Wasik, A., Kot-wasik, A., Namiesnik, J. (2011). Determination of nine high-intensity sweeteners in various foods by high-performance liquid chromatography with mass spectrometric detection. Analytical and Bioanalytical Chemistry, 400, 2159-2172. https://doi.org/10.1007/s00216-011-4937-z