Detection of honey adulteration – The potential of UV-VIS and NIR spectroscopy coupled with multivariate analysis

By D. Valinger, Lucija Longin, Franjo Grbeš, M. Benković, Tamara Jurina, Jasenka Gajdoš Kljusurić, Ana Jurinjak Tušek. 2021

83 citations recorded by the source corpus.

Abstract Honey is usually adulterated by cheaper, commercially available sugar syrups with similar chemical composition. Adulterated honeys are frequently marked as natural and are valued in the same way as pure honeys and as a result, there is a growing need for rapid, simple, and accurate analytical methods to evaluate their characteristics and authenticity. In this work potential of UV-VIS and NIR spectroscopy coupled with PLS modelling and ANN modelling was analysed for the detection of adulteration and quantification of the physical and chemical proprieties of pure and adulterated honey samples. Acacia honey samples from Krapina-Zagorje County (Croatia) were adulterated by corn syrup (10-90%). The results indicate that PLS models developed in this work, except that for moisture content, can be used efficiently for screening (7

Subfields: Analytical Chemistry, Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/8450ce0565fe8e4368c32c87726e8ffb81c2b2a7