Initial study of honey adulteration by sugar solutions using midinfrared (MIR) spectroscopy and chemometrics.
Fourier transform infrared (FTIR) spectroscopy and attenuated total reflection (ATR) sampling have been used to detect adulteration of honey samples. The sample set comprised 320 spectra of authentic (n = 99) and adulterated (n = 221) honeys. Adulterants used were solutions containing both d-fructose and d-glucose prepared in the following respective weight ratios: 0.7:1.0, 1.2:1.0 (typical of honey composition), and 2.3:1.0. Each adulterant solution was added to individual honeys at levels of 7, 14, and 21% w/w. Spectral data were compressed and analyzed using k-nearest neighbors (kNN) and partial least squares (PLS) regression techniques. A number of data pretreatments were explored. Best classification models were achieved with PLS regression on first derivative spectra giving an overall correct classification rate of 93%, with 99% of samples adulterated at levels of 14% w/w or greater correctly identified. This method shows promise as a rapid screening technique for detection of this type of honey adulteration.
Kelly
J F Daniel
JF
Teagasc, The National Food Centre, Ashtown, Dublin 15, Ireland.
Downey
Gerard
G
Fouratier
Vanessa
V
D002241:Carbohydrates; D005506:Food Contamination / Q000032:analysis*; D005632:Fructose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D006722:Honey / Q000032:analysis*; D012996:Solutions; D017550:Spectroscopy, Fourier Transform Infrared
D002241:Carbohydrates; D012996:Solutions; D005632:Fructose; D005947:Glucose