title: Use of differential scanning calorimetry (DSC) as a new technique for detection of adulteration in honeys. 1. Study of adulteration effect on honey thermal behavior.
abstract: Differential scanning calorimetry (DSC) was used to study the thermal behavior of authentic honeys (Lavandula, Robinia, and Fir honeys) and industrial sugar syrups. Thermal or thermochemical parameters such as the glass transition temperature (Tg), enthalpies of fusion (DeltaH(fus)), and heat capacity variation (DeltaC(p)) were measured. The syrups and honeys showed significant differences in thermal phenomena, as well as in their amplitude and position on the temperature scale. Results showed good reproducibility of the method for all samples studied. The effect of adulteration of honey with different amounts of syrup (5, 10, 20, 40, and 60%) was investigated. A linear relationship was found between the percentage of added syrup and the glass transition temperature. A similar relationship was obtained from the enthalpy of fusion results in the temperature range of 40-90 degrees C. Under applied conditions, the effects of adulteration of honeys by industrial syrups appeared to be detectable from a level as low as 5%.
authors.affiliation: Agence Française De Sécurité Sanitaire Des Aliments (AFSSA), Unité Abeille, BP111, F-06902 Sophia-Antipolis Cedex, France.
authors.forename: Christophe
authors.initials: C
authors.lastname: Cordella
authors.forename: Jean-François
authors.initials: JF
authors.lastname: Antinelli
authors.forename: Clément
authors.initials: C
authors.lastname: Aurieres
authors.forename: Jean-Paul
authors.initials: JP
authors.lastname: Faucon
authors.forename: Daniel
authors.initials: D
authors.lastname: Cabrol-Bass
authors.forename: Nicolas
authors.initials: N
authors.lastname: Sbirrazzuoli
mesh_terms: D002152:Calorimetry, Differential Scanning; D005506:Food Contamination / Q000032:analysis*; D005898:Glass; D006722:Honey / Q000032:analysis*; D006358:Hot Temperature; D012996:Solutions
chemical_list: D012996:Solutions