Synchronous Fluorescence Spectroscopy for Rapid Classification of Fruit Spirits
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Fluorescence spectroscopy provides rapid profiling of food products and could become an effective tool for authentication when coupled to chemometrics. This study developed a simple method for classifying commercial fruit (apple, apricot, pear, and plum) spirits using synchronous fluorescence spectroscopy. Spectra were collected in the excitation wavelength range from 200 to 500 nm, with constant wavelength differences from 10 to 100 nm, and those obtained at wavelength differences 10, 90, and 100 nm were employed in multivariate analysis. Of samples, 100, 90, and 90 % were properly classified by applying the linear discriminate analysis to the first principal components of the principal component analysis performed on the synchronous fluorescence spectra at wavelength differences 10, 90, and 100 nm, respectively. One hundred percent of samples were properly classified by applying the general discriminate analysis to spectra regardless of wavelength difference used. For the comparison, HPLC analysis was also carried out and discrimination models were generated. The best results were obtained with the general discriminate analysis applied directly to the peak area of common HPLC peaks (correct classification 100 %, training set; 95 %, prediction set).
KeywordsBeverage Fruit spirits Synchronous fluorescence HPLC Chemometrics
This publication was supported by the Competence Center for SMART Technologies for Electronics and Informatics Systems and Services, ITMS 26240220072, funded by the Research&Development Operational Programme from the ERDF, and Programme for the Support of Young Researchers, funded by the Slovak University of Technology in Bratislava.
Conflict of Interest
Michaela Tomková declares that she has no conflict of interest. Jana Sádecká declares that she has no conflict of interest. Katarína Hroboňová declares that she has no conflict of interest. This article does not contain any studies with human or animal subjects.
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