Ultraviolet spectrophotometry

An alternative term for UV spectroscopy: an analytical technique measuring the absorption of ultraviolet light by a sample, typically across 190–400 nm. Ultraviolet spectrophotometry quantifies compounds with chromophores — conjugated double bonds and aromatic rings — making it ideal for determining caffeine, phenolics, vitamins, and preservatives in foods. Beer‘s bitterness units, olive-oil quality indices (K232, K270), and protein concentrations are all routine UV assays. The method is fast, inexpensive, and non-destructive to the sample aliquot, though turbid or strongly coloured matrices need clarification or dilution. Calibration against certified standards ensures accuracy in quality-control laboratories.