Three-Dimensional Excitation and Emission Fluorescence-Based Method for Evaluation of Maillard Reaction Products in Food Waste Treatment

Table 1

Fluorescent properties of treated groups at each temperature.

Sample name	Region IV peak location		Region V peak location		Peak ratio (IV/V)	HIX
	Ex/em	Fluorescence intensity (R.U.)	Ex/em	Fluorescence intensity (R.U.)
Untreated sample	280/357	3.58	320/438	0.43	0.12	0.49
110°C treated sample	285/360	3.24	320/434	0.58	0.18	0.62
120°C treated sample	285/360	3.67	320/436	0.52	0.14	0.62
130°C treated sample	285/359	2.56	325/419	0.60	0.23	0.45
140°C treated sample	285/359	0.75	335/421	0.96	1.28	0.88
150°C treated sample	285/361	0.42	345/430	1.96	4.67	1.68
160°C treated sample	285/360	0.10	360/438	3.43	34.30	6.70