Quality control of honey using infrared spectroscopy: A review

Cozzolino, D, Corbella, E and Smyth, H 2011, 'Quality control of honey using infrared spectroscopy: A review', Applied Spectroscopy Reviews, vol. 46, no. 7, pp. 523-538.


Document type: Journal Article
Collection: Journal Articles

Title Quality control of honey using infrared spectroscopy: A review
Author(s) Cozzolino, D
Corbella, E
Smyth, H
Year 2011
Journal name Applied Spectroscopy Reviews
Volume number 46
Issue number 7
Start page 523
End page 538
Total pages 16
Publisher Taylor & Francis Inc.
Abstract Honey is a carbohydrate-rich syrup and viscous fluid produced by honeybees (Apis mellifera) from the nectar of flowers that, by definition, does not include any other substances. Honey is produced primarily from floral nectars, and fructose and glucose are the major components. Overall, the chemical composition of honey varies depending on plant source, season, production methods, and storage conditions. Analytical methods applied to honey generally deal with different topics such as determination of botanical or geographical origin, quality control according to the current standards, and detection of adulteration or residues. Traditional chemical composition analysis and physical properties assessment are routinely performed in commercial trading of honey using time-consuming analytical methods that require considerable sample preparation and analytical skills. Spectroscopic techniques in the infrared (IR) wavelength region of the electromagnetic spectrum have been used in the food industry to monitor and evaluate the composition of foods and are becoming one of the most attractive and commonly used methods of analysis. This review discusses the use, with advantages and limitations, of IR spectroscopy technologies to evaluate and monitor the composition of honey.
Subject Quality Assurance, Chemometrics, Traceability and Metrological Chemistry
Keyword(s) Chemometrics
composition
honey
mid-infrared
near infrared
spectroscopy
DOI - identifier 10.1080/05704928.2011.587857
Copyright notice © Taylor & Francis LLC.
ISSN 0570-4928
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