Fluorescence spectroscopy and chemometrics in the food classification - : a review

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.

[1]  Rasmus Bro,et al.  Chemometrics in food science—a demonstration of the feasibility of a highly exploratory, inductive evaluation strategy of fundamental scientific significance , 1998 .

[2]  Ricard Boqué,et al.  Application of non-negative matrix factorization combined with Fisher's linear discriminant analysis for classification of olive oil excitation-emission fluorescence spectra , 2006 .

[3]  J. De Baerdemaeker,et al.  The use of front face fluorescence spectroscopy to classify the botanical origin of honey samples produced in Switzerland , 2007 .

[4]  Jacek Kozioł,et al.  Classification of edible oils using synchronous scanning fluorescence spectroscopy , 2005 .

[5]  E. Qannari,et al.  Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties , 2005 .

[6]  B. Egelandsdal,et al.  On attempts to measure the tenderness of Longissimus Dorsi muscles using fluorescence emission spectra. , 2002, Meat science.

[7]  J. Wold,et al.  Nondestructive measurement of light-induced oxidation in dairy products by fluorescence spectroscopy and imaging. , 2002, Journal of dairy science.

[8]  W. Blumberg,et al.  Hemoglobin determined in 15 microL of whole blood by "front-face" fluorometry. , 1980, Clinical chemistry.

[9]  Ashok Kumar Mishra,et al.  Recent developments in multi-component synchronous fluorescence scan analysis , 2002 .

[10]  El Mostafa Qannari,et al.  Chemometric methods for the coupling of spectroscopic techniques and for the extraction of the relevant information contained in the spectral data tables , 2002 .

[11]  H. Swatland.  Connective and adipose tissue detection by simultaneous fluorescence and reflectance measurements with an on-line meat probe , 2000 .

[12]  H J Swatland,et al.  Physical measurements of meat quality: optical measurements, pros and cons. , 1994, Meat science.

[13]  Eric Dufour,et al.  Investigation of variety, typicality and vintage of French and German wines using front-face fluorescence spectroscopy , 2006 .

[14]  Moon S. Kim,et al.  Fluorescence Characteristics of Wholesome and Unwholesome Chicken Carcasses , 2006, Applied spectroscopy.

[15]  R. Karoui,et al.  Prediction of the rheology parameters of ripened semi-hard cheeses using fluorescence spectra in the UV and visible ranges recorded at a young stage , 2006 .

[16]  J. De Baerdemaeker,et al.  Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone , 2007 .

[17]  Ricard Boqué,et al.  Rapid detection of olive–pomace oil adulteration in extra virgin olive oils from the protected denomination of origin “Siurana” using excitation–emission fluorescence spectroscopy and three-way methods of analysis , 2005 .

[18]  J. D. De Baerdemaeker,et al.  Development of a rapid method based on front face fluorescence spectroscopy for the monitoring of egg freshness: 1—evolution of thick and thin egg albumens , 2006 .

[19]  J. Wold,et al.  Fluorescence in aldehyde model systems related to lipid oxidation , 2006 .

[20]  R. Karoui,et al.  Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products , 2003 .

[21]  F. Xavier Rius,et al.  Application of unfold principal component analysis and parallel factor analysis to the exploratory analysis of olive oils by means of excitation-emission matrix fluorescence spectroscopy , 2004 .

[22]  S. Engelsen,et al.  Oxidative changes in pork scratchings, peanuts, oatmeal and muesli viewed by fluorescence, near-infrared and infrared spectroscopy , 2004 .

[23]  Eric Dufour,et al.  Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of fish freshness , 2003 .

[24]  N. Kyriakidis,et al.  Fluorescence spectra measurement of olive oil and other vegetable oils. , 2000, Journal of AOAC International.

[25]  R. Bro.  PARAFAC. Tutorial and applications , 1997 .

[26]  J. Christensen,et al.  Fluorescence spectroscopy and PARAFAC in the analysis of yogurt , 2005 .

[27]  Comparison of inner filter effects in “front face” and total reflection fluorescence , 1978 .

[28]  J. Bosset,et al.  Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data , 2004 .

[29]  L. Nørgaard.  A multivariate chemometric approach to fluorescence spectroscopy. , 1995, Talanta.

[30]  J. Baerdemaeker,et al.  Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of egg freshness: 2—evolution of egg yolk , 2006 .

[31]  C. A. Parker.  Photoluminescence of Solutions: With Applications to Photochemistry and Analytical Chemistry , 1968 .

[32]  Eric Dufour,et al.  Utilisation of a rapid technique based on front-face fluorescence spectroscopy for differentiating between fresh and frozen–thawed fish fillets , 2006 .

[33]  R. Nagel,et al.  Stopped-flow front-face fluorometer: a prototype design to measure hemoglobin R----T transition kinetics. , 1989, Analytical biochemistry.

[34]  Igor Khmelinskii,et al.  Monitoring beer during storage by fluorescence spectroscopy , 2006 .

[35]  R. Karoui,et al.  Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses , 2003 .

[36]  D. Bertrand,et al.  Application of Multivariate Analyses to NIR Spectra of Gelatinized Starch , 1992 .

[37]  Giovanni Parolari,et al.  Monitoring chemical changes of dry-cured Parma ham during processing by surface autofluorescence spectroscopy. , 2003, Journal of agricultural and food chemistry.

[38]  R. Aparicio,et al.  Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method , 2004 .

[39]  G. Duflos,et al.  Comparison of methods of differentiating between fresh and frozen–thawed fish or fillets , 2002 .

[40]  H. Swatland.  A note on the stereological anatomy of four probe sites in beef carcasses , 2001 .

[41]  G. Mousdis,et al.  Classification of edible and lampante virgin olive oil based on synchronous fluorescence and total luminescence spectroscopy , 2005 .

[42]  J. Baerdemaeker,et al.  Front face fluorescence spectroscopy coupled with chemometric tools for monitoring the oxidation of semi-hard cheeses throughout ripening , 2007 .

[43]  J. Bosset,et al.  Authentication of the botanical origin of honey by front-face fluorescence spectroscopy. A preliminary study. , 2005, Journal of agricultural and food chemistry.

[44]  Bart De Ketelaere,et al.  Methods to evaluate egg freshness in research and industry: A review , 2006 .

[45]  Eric Dufour,et al.  Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and l'Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation , 2005 .

[46]  H J Swatland,et al.  Autofluorescence of adipose tissue measured with fibre optics. , 1987, Meat science.

[47]  Dominique Bertrand,et al.  Common components and specific weights analysis: A chemometric method for dealing with complexity of food products , 2006 .