A rapid spectroscopic technique for determining honey adulteration with corn syrup

S. Sivakesava, J. Irudayaraj

Research output: Contribution to journalArticlepeer-review

Abstract

A combination of Fourier transform infrared spectroscopy with multivariate procedures was used for determining the level of sugar addition to honey. Spectra of honey adulterated with different levels of glucose, fructose, sucrose, and corn syrup were recorded in the mid-infrared range using the attenuated total reflectance accessory. The standard error of prediction (SEP) in validation set was between 1.99% and 2.22% using partial least square (PLS) on first derivative transformed data. Results showed that the combined model for 3 different varieties of honey gave lower correlation. It is demonstrated that Fourier transform infrared spectroscopy has good potential for detecting corn-syrup adulteration in honey in less than 5 min.

Original languageEnglish (US)
Pages (from-to)787-791
Number of pages5
JournalJournal of food science
Volume66
Issue number6
StatePublished - Jan 1 2001
Externally publishedYes

Keywords

  • Adulteration
  • Attenuated total reflectance accessory
  • Fourier transform infrared spectroscopy
  • Honey
  • Multivariate statistics
  • Partial least square regression, principal component regression

ASJC Scopus subject areas

  • Food Science

Fingerprint

Dive into the research topics of 'A rapid spectroscopic technique for determining honey adulteration with corn syrup'. Together they form a unique fingerprint.

Cite this