The interest in assessing the quality control of food products, including beverages, has led to the development of fast and reliable analytical methods, which may be directly applied with minimum sample preparation. Molecular fluorescence spectroscopy is a rapid and non-destructive technique providing large datasets. Thus, the use of multivariate data analysis or chemometrics is unavoidable. Fluorescence spectroscopy combined with pattern recognition chemometrics and multivariate calibration has been successfully applied for quality control and analysis of specific components in beverages, such as juice and tea. In addition, the use of this technique is a suitable tool for detecting the adulteration practice of high-quality beverages with lower ones and for the authenticity of the geographical origins of raw materials used in beverages.