{"title":"Rapid Identification of Chrysanthemum morifolium cv. Chuju Grades by Excitation-Emission Matrix Fluorescence Spectroscopy Combined with Chemometric Methods","authors":"Leijie Hu, Qian Zhou, Haiyang Gu","doi":"10.1007/s12161-025-02867-y","DOIUrl":null,"url":null,"abstract":"<p><i>Chrysanthemum morifolium</i> Ramat cv. “Chuju” (Chuju) requires precise quality grading to ensure effective quality control. This study developed a method for rapid and precise classification tof Chuju’s quality grades by combining excitation-emission matrix (EEM) fluorescence spectroscopy with chemometric analysis. First, EEM fluorescence spectra of Chuju samples were characterized analyzed using parallel factor analysis (PARAFAC) to extract key fluorescence features (such as flavonoids and amino acids). Next, we applied several classification algorithms to construct discriminant models, including <i>k</i>-nearest neighbors (kNN), N-way partial least squares discriminant analysis (N-PLS-DA), and unfolded partial least squares discriminant analysis (U-PLS-DA). Among these, U-PLS-DA demonstrated the most robust performance, achieving a 100% correct classification rate (CCR) for both training and test datasets. Additionally, the classification metrics, including accuracy (ACC), sensitivity (SEN), specificity (SPE), and precision (PRE), all reached 100%. These findings indicate that the proposed method effectively distinguishes between different quality grades of Chuju, providing a reliable and reproducible tool for quality evaluation.</p>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 10","pages":"2304 - 2316"},"PeriodicalIF":3.0000,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Analytical Methods","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12161-025-02867-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Chrysanthemum morifolium Ramat cv. “Chuju” (Chuju) requires precise quality grading to ensure effective quality control. This study developed a method for rapid and precise classification tof Chuju’s quality grades by combining excitation-emission matrix (EEM) fluorescence spectroscopy with chemometric analysis. First, EEM fluorescence spectra of Chuju samples were characterized analyzed using parallel factor analysis (PARAFAC) to extract key fluorescence features (such as flavonoids and amino acids). Next, we applied several classification algorithms to construct discriminant models, including k-nearest neighbors (kNN), N-way partial least squares discriminant analysis (N-PLS-DA), and unfolded partial least squares discriminant analysis (U-PLS-DA). Among these, U-PLS-DA demonstrated the most robust performance, achieving a 100% correct classification rate (CCR) for both training and test datasets. Additionally, the classification metrics, including accuracy (ACC), sensitivity (SEN), specificity (SPE), and precision (PRE), all reached 100%. These findings indicate that the proposed method effectively distinguishes between different quality grades of Chuju, providing a reliable and reproducible tool for quality evaluation.
期刊介绍:
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.