Authentication of dark brown sugars from different processing using three-dimensional fluorescence spectroscopy

Abstract Dark brown sugar (DBS) is a food material, the safety and quality, as well as prices of which are related to the nature of raw material (sugarcane), the production methods, and processes variables. Considering food fraud and safety, it is worth developing a simple approach to check the authenticity of DBS. Therefore, ultraviolet–visible and three-dimensional fluorescence spectroscopies, the quick and environmentally-friendly analysis methods, as well as mass spectrometry were evaluated for DBS authentication in this study. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to the data matrix obtained from these analyses. Results show that three-dimensional fluorescence spectroscopy can be effectively used for DBS authentication, because natural and commercial DBS forms different clusters in PCA and LDA plots. Cross-validation further indicates that the LDA of data obtained from three-dimensional fluorescence spectroscopy is able to discriminate main products of natural and commercial DBS. Notably, mass spectrometry may have the potential to quickly identify added caramel in DBS. This will be helpful for the establishment of a rapid quality control method for brown sugar materials in the food industry, which may reduce fraud of related raw materials and ensure food safety.

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