People have recently started to pay more attention to the healthier lifestyle, which also includes the consumption of more natural and less processed food products. Honey as one of the most often used natural sweeteners has also been reconsidered and more commonly used. However, honey has also been the target of food adulteration due to its emerging use and relatively high price. Therefore, there is an increasing need to develop rapid evaluation methods for the identification of honey from different sources. Experiments have been performed with 79 authentic honey samples of different floral and geographical origins, mainly from Hungary. The standard analytical parameters used to characterize the nutritional values of honey such as antioxidant capacity, polyphenol content, ash content, pH, conductivity have been determined. The samples were also analyzed with a benchtop near infrared (NIR) spectrometer to record their NIR spectra. The data acquired with NIR spectroscopy measurements were evaluated with various univariate and multivariate statistical methods. Results gained with a limited sample set show that NIR spectroscopy might be useful for the identification of floral and geographical origin of honey samples. Further experiments are proposed to build a robust database, which could support the use of NIR spectroscopy as a quick alternative for honey authentication.
Honey is one of the most commonly adulterated product in the food market. The different types of adulterations affect the market negatively, therefore an effective honey evaluation method is required. The electronic tongue could be a new alternative tool for inspection. In this study 78 authentic Hungarian honey samples were analysed with electronic tongue. The main analytical and physical parameters of honey samples were also determined, with classical analytical methods. Multivariate regression models (PLSR, MLR, SVM) were built to predict the main physicochemical properties of honey based on the results of electronic tongue. Results showed that the merged data of electronic tongue and electrical conductivity provided the best models for the prediction of main physicochemical properties of honey.
Honey has been widely used for health care and as sweetener since the ancient times. Due to its great nutritional value and its high price, honey is one of the most adulterated products on the market. Therefore, there is a need to develop new quick measurement methods to recognize the adulteration. Almost 80 authentic honey samples of different floral and geographical origins were collected for our experiments, focusing mainly on Hungarian honey. Various analytical methods were used for the determination of the nutritional values of the honey samples, e.g. antioxidant capacity, polyphenol content, ash content, pH, conductivity, etc. These measurements aim to complete the scarcely available data on Hungarian honeys. In addition, we determined sensory properties by color and electronic tongue analyses. Electronic tongue enables easy sample preparation and results are delivered in a short time. Evaluating the results by different multivariate statistical methods, determination of the floral and geographical origin of the samples was possible based on the results of the electronic tongue measurements. The results achieved with these classifications methods have proven by building up a robust database electronic tongue can be used for origin authentication of domestic honey samples.
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