Analysis of Commerical Honeys for Corn Syrup Adulteration by FTIR Spectroscopy

Honey is a valuable food commodity that gains a lot of attention due to its potential healthbenefits and usage to sweeten foods and beverages. To save on manufacturing costs, honey issusceptible to deliberate adulteration with sugar syrups such as corn syrup. Honey adulterationdoes not pose significant health problems, but it negatively influences market growth andconsumer confidence. Fourier transform infrared spectroscopy (FTIR) with attenuated totalreflectance (ATR) was used to collect absorption spectra of various commercial honey samples.Partial-least squares (PLS) was used to process FTIR spectra to determine the potentialadulteration of honey samples. The techniques presented in this work provide and alternative todetermine the purity and authenticity of foods, such as honey, and other natural products.

Content Type:
Poster
Document Number:
POSTER_AOAC_Honey_Analysis_FTIR
Product Type:
Molecular Spectroscopy, FTIR Spectrophotometers
Keywords:
Authenticity & Adulteration, Food, Beverages
Language:
English
File Name:
POSTER_AOAC_Honey_Analysis_FTIR.pdf
File Size:
1,648kb

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For Research Use Only. Not for use in diagnostic procedures.

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