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Detection of Honey Adulteration by Addition of Fructose and Glucose Using near Infrared Transflectance Spectroscopy

2003; SAGE Publishing; Volume: 11; Issue: 6 Linguagem: Inglês

10.1255/jnirs.395

1751-6552

Gérard Downey, Vanessa Fouratier, J. Daniel Kelly,

Essential Oils and Antimicrobial Activity

Samples of artisanal honey produced in Ireland over a number of harvests have been obtained directly from producers. Adulterant solutions containing both fructose and glucose at ratios of 0.7: 1, 1.2: 1 and 2.3: 1 w/w were prepared. Honeys and adulterants were adjusted to a constant solids content. Visible and near infrared (400–2498 nm) transflectance spectra of the honeys were collected before and after adulteration at levels of 7, 14 and 21% w/w of each of the fructose-plus-glucose adulterant solutions. Chemometric analysis of the spectral collection by discriminant partial least squares regression (PLS1), k-nearest neighbours ( k-NN) and soft independent modelling of class analogy (SIMCA) have been performed with a view to discriminating between the unadulterated and adulterated honey samples. Discriminant partial least squares regression proved to be the most accurate of these three methods.