Application of Fourier transform midinfrared spectroscopy to the discrimination between Irish artisanal honey and such honey adulterated with various sugar syrups.
A collection of authentic artisanal Irish honeys (n = 580) and certain of these honeys adulterated by fully inverted beet syrup (n = 280), high-fructose corn syrup (n = 160), partial invert cane syrup (n = 120), dextrose syrup (n = 160), and beet sucrose (n = 120) was assembled. All samples were adjusted to 70 degrees Bx and scanned in the midinfrared region (800-4000 cm(-1)) by attenuated total reflectance sample accessory. By use of soft independent modeling of class analogy (SIMCA) and partial least-squares (PLS) classification, authentic honey and honey adulterated by beet sucrose, dextrose syrups, and partial invert corn syrup could be identified with correct classification rates of 96.2%, 97.5%, 95.8%, and 91.7%, respectively. This combination of spectroscopic technique and chemometric methods was not able to unambiguously detect adulteration by high-fructose corn syrup or fully inverted beet syrup.
Kelly
J Daniel
JD
Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
Petisco
Cristina
C
Downey
Gerard
G
D027461:Beta vulgaris / Q000737:chemistry; D005506:Food Contamination / Q000032:analysis*; D005632:Fructose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D006722:Honey / Q000032:analysis* / Q000145:classification*; D007494:Ireland; D017550:Spectroscopy, Fourier Transform Infrared; D013395:Sucrose / Q000032:analysis; D003313:Zea mays / Q000737:chemistry
D005632:Fructose; D013395:Sucrose; D005947:Glucose