title: Initial study of honey adulteration by sugar solutions using midinfrared (MIR) spectroscopy and chemometrics.
abstract: 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.
authors.affiliation: Teagasc, The National Food Centre, Ashtown, Dublin 15, Ireland.
authors.forename: J F Daniel
authors.initials: JF
authors.lastname: Kelly
authors.forename: Gerard
authors.initials: G
authors.lastname: Downey
authors.forename: Vanessa
authors.initials: V
authors.lastname: Fouratier
mesh_terms: 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
chemical_list: D002241:Carbohydrates; D012996:Solutions; D005632:Fructose; D005947:Glucose