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Fluorescence spectroscopy and chemometrics in the food classification - a review

Author

Listed:
  • Jana Sádecká

    (Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

  • Jana Tóthová

    (Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

Abstract

This review deals with the last few years' articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classification of food samples. Chemometric methods as principal component analysis, hierarchical cluster analysis, parallel factor analysis, and factorial discriminate analysis are briefly reminded. The respective publications are then listed according to the food samples: dairy products, eggs, meat, fish, edible oils, and others.

Suggested Citation

  • Jana Sádecká & Jana Tóthová, 2007. "Fluorescence spectroscopy and chemometrics in the food classification - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(4), pages 159-174.
    • Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:687-cjfs
    DOI: 10.17221/687-CJFS
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    References listed on IDEAS

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    1. R. Cheikhousman & M. Zude & D. J.-R. Bouveresse & D. N Rutledge & I. Birlouez-Aragon, 2004. "Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 147-150.
    2. P. A. Mas & D. J.-R. Bouveresse & I. Birlouez-Aragon, 2004. "Fluorescence spectroscopy for monitoring rapeseed oil upon heating," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 127-129.
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