Application of Fourier Transform Midinfrared Spectroscopy to the Discrimination between Irish Artisanal Honey and Such Honey Adulterated with Various Sugar Syrups

Abstract

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.

Application of FTIR-HATR spectroscopy and multivariate analysis to the quantification of adulterants in Mexican honeys

“…Finally for the adulterated honey with corn syrup, it was required the preparation of 49 samples in the range 2-50% (w/w) for the calibration set, using 25 additional samples for the validation set. The range of concentrations used for the former adulterants were similar to the ones used by Kelly, Petisco, and Downey (2006).…”

Identification, classification, and discrimination of agave syrups from natural sweeteners by infrared spectroscopy and HPAEC-PAD

“…The honey samples showed two strong absorption regions around 1034 and 1061 cm À1 , corresponding to glucose and fructose, respectively. Kelly et al (2006) described the importance of those regions for discriminating between honey and sugar syrup adulterants. The sugar cane syrups showed absorption bands at 994 cm À1 , due to their high sucrose content.…”

“…Infrared (IR) spectroscopy has been applied to determine the presence and quantity of sugars in aqueous mixtures (Kemsley, Zhuo, Hammouri, & Wilson, 1992;Wang, Kliks, Jun, Jackson, & Li, 2010) and to authenticate the botanical and geographical origin of honey samples (Ruoff, Luginbûhl, Bogdanov, et al, 2006;Ruoff, Luginbûhl, Kûnzli, et al, 2006), allowing Irish artisanal honey to be discriminated from such honey adulterated with various sugar syrups (Kelly, Petisco, & Downey, 2006). In addition, IR spectroscopy has the potential to discriminate among and classify adulterants in maple syrups (Paradkar, Sivakesava, & Irudayaraj, 2003).…”

“…Principal components analysis (PCA) is a statistical technique that explores unsupervised pattern recognition, enabling the graphical representation of objects or variables in clusters or groups based on similarities (Cheajesadagul, Arnaudguilhem, Shiowatana, Siripinyanond, & Szpunar, 2013;Kelly et al, 2006). The aim of PCA is to express the main information contained within a larger group of variables using a smaller group of variables, defined as principal components (PCs), which describe the main sources of variation in the data.…”

Analysis of adulteration in honey with standard sugar solutions and syrups using attenuated total reflectance-Fourier transform infrared spectroscopy and multivariate methods

“…Fourier transform infrared (FTIR) spectroscopy offers a fast and non-destructive alternative to chemical measurement techniques for qualitative characterization (Kelly, Petisco, & Downey, 2006). The narrower bands of the fingerprint region reduce the problem of overlap, allowing the use of some simple mathematical treatments, such as calibrations of peak heights or areas plotted directly against concentration (Lichtenberg, Hedtke, & Bienefeld, 2002).…”