**4. Conclusions and applications**

Fluorescence analysis is a novel technique to determine manuka honey authenticity. Two unique compounds have been found in manuka honey, Leptosperin and Lepteridine, and these compounds are responsible for the MM1 and MM2 fluorescence described in the honey. In New Zealand, Leptosperin and Lepteridine are present only in *L. scoparium* nectar and therefore, these compounds are reliable chemical markers for manuka honey. However, the concentrations of these compounds do not predict DHA and MGO concentrations in a honey.

Fluorescence spectroscopy is a rapid technique with high throughput, and relatively simple fluorescence screening assessments are gaining increasing attention in food processing sys‐ tems. Technology for assessing fluorescence is developing rapidly and handheld fluorometers are available. A handheld fluorometer could be used in the field by beekeepers, alternatively in market by retailers and may be of use to regulatory authorities.

Fluorescence assessment of manuka honey is an independent method separate from liquid chromatography coupled to detectors such as DAD or mass spectrometry. The use of two sets of wavelengths in combination, which can be screened simultaneously, adds robustness to this analysis.

Therefore, analysis of the MM1 and MM2 wavelengths is an efficient way of screening New Zealand honeys to ensure that attribution of floral source is appropriate and manuka honeys are wholly or predominantly sourced from *L. scoparium*, and these honeys that do not display characteristics of manuka honey are not inappropriately labelled.
