Maple Syrup Adulteration: Fluorescence Fingerprints as a Source of Information for Enhanced Detection
Maple syrup is often adulterated with other syrups due to high demand and price. DNA barcoding is ineffective in detecting maple syrup adulteration due to DNA degradation. Fluorescence fingerprints or EEMs allow scouting for discriminatory markers in maple syrup. Machine learning algorithms (ANN and CNN) applied to EEM data can aid detection.
Authors
- Jianxin Xue (ORCID: https://orcid.org/0000-0003-4501-7538)
- Sachin Kumar Singh (ORCID: https://orcid.org/0000-0003-3823-6572)
- Maria Grazia Corradini (ORCID: https://orcid.org/0000-0001-6844-6437)
- Mauricio Espinal‐Ruiz (ORCID: https://orcid.org/0000-0003-1207-1538)
- Robert Hanner (ORCID: https://orcid.org/0000-0003-0703-1646)
- Suramya I. Rathnayake (ORCID: https://orcid.org/0000-0002-4176-9284)
- Jiao Shi (ORCID: https://orcid.org/0000-0003-1124-6738)
- Xiaoli Liu (ORCID: https://orcid.org/0000-0003-2904-4413)
- Mei Zhang (ORCID: https://orcid.org/0000-0001-7705-1090)
Institutions
- Agriculture and Agri-Food Canada (CA)
- Jiangsu Academy of Agricultural Sciences (CN)
- University of Guelph (CA)
Publication Details
- Journal
- Journal of AOAC International
- Published
- 2025-03-26
- DOI
- https://doi.org/10.1093/jaoacint/qsaf029
- Citations
- 4
- Primary Topic
- Analytical Chemistry and Chromatography
- Type
- article
- Field-Weighted Citation Impact
- 3.03