Fluorescence spectroscopy and chemometrics in the food classification - a review

Jana Sádecká and Jana Tóthová
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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

Czech Journal of Food Sciences, 2007, vol. 25, issue 4, 159-174

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.

Keywords: chemometrics; fluorescence spectroscopy; food analysis (search for similar items in EconPapers)
Date: 2007
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:25:y:2007:i:4:id:687-cjfs

DOI: 10.17221/687-CJFS

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