Quantitative determination of physical and chemical measurands in honey by near-infrared spectrometry

Abstract

Fourier transform near-infrared spectroscopy (FT-NIR) was evaluated to quantitatively determine 24 different measurands in honey. The reference values of 421 honey samples of different botanical origins were determined by classical physical and chemical methods. Partial least squares regression was used to develop the calibration models for the measurands studied. These calibrations were then validated using independent samples and proved satisfying accuracies for the determination of water (standard error of prediction: 0.3 g/100 g), glucose (1.3 g/100 g), fructose (1.6 g/100 g), sucrose (0.4 g/100 g), total monosaccharide content (2.6 g/100 g) as well as fructose/glucose ratio (0.09) and glucose/water ratio (0.12). The prediction accuracy for hydroxymethylfurfural, proline, pH-value, electrical conductivity, free acidity and the minor sugars maltose, turanose, nigerose, erlose, trehalose, isomaltose, kojibiose, melezitose, raffinose, gentiobiose, melibiose, maltotriose was poor and unreliable. The results demonstrate that near-infrared spectrometry is a valuable, rapid and non-destructive tool for the quantitative analysis of some measurands related to the main components in honey.

Some physico‐chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.)

“…Fresh honey contains only traces of HMF, which is an important criterion for the evaluation of storage time and heat damage (Ruoff et al ., 2007). HMF is formed when the carbohydrates present in honey are heated.…”

“…For the general quality control of honey according to the current standards of the EU, several physical and chemical features have to be determined, which mostly include water content, enzyme activities of invertase and a amylase, hydroxymethylfurfural (HMF), electrical conductivity, and sugar composition (Ruoff et al ., 2007). We have reported here some the physico‐chemical features of honey produced in the Tekirdag province of Trakya.…”

Assessment of maple syrup physico-chemistry and typicity by means of fluorescence spectroscopy

“…For instance, near infrared (Ruoff et al, 2007) and front-face fluorescence spectroscopy (Ruoff et al, 2005) have been proposed to characterize the physico-chemical properties and adulteration of honey. Some data are available on maple syrup, showing that various spectroscopic methods (NIR, Raman and FTIR) have an excellent potential to determine the presence of adulterants (Paradkar et al, 2002) and possibly distinguish them (Paradkar et al, 2003).…”

Application of Multivariable Analysis and FTIR-ATR Spectroscopy to the Prediction of Properties in Campeche Honey

“…In contrast to the time-consuming analysis techniques near infrared spectroscopy (NIRS) and midinfrared spectroscopy (MIR), both vibrational spectroscopy techniques, when combined with multivariate calibration, can be simple, fast execution and low cost [8, 9]. The versatility of Fourier transform infrared (FTIR) spectroscopy and the use of attenuated total reflectance (ATR) simplify the process of spectra acquisition.…”