Discrimination and quantification thechnology for food using fluorescence fingerprint

Abstract

The fluorescence fingerprint, also known as the excitation-emission matrix (EEM), is a set of fluorescence spectra acquired at consecutive excitation wavelengths to create a three-dimensional diagram. The pattern of this diagram is unique for each measured sample, and contains abundant information about the constituents making up the sample. By combining current information technologies and large amounts of data, fine distinctions are able to be made between samples that would otherwise be indistinguishable. The following applications using this technology are discussed in this paper: discrimination of the geographic origin of mangoes; prediction of buckwheat flour ratio in commercial dried buckwheat noodles; and detection of mycotoxins in wheat and nutmeg.