NIR detection of honey adulteration reveals differences in water spectral pattern

György Bázár, R. Romvári, András Szabó, Tamás Somogyi, Viktória Éles, Roumiana Tsenkova

Research output: Contribution to journalArticle

60 Citations (Scopus)

Abstract

High fructose corn syrup (HFCS) was mixed with four artisanal Robinia honeys at various ratios (0-40%) and near infrared (NIR) spectra were recorded with a fiber optic immersion probe. Levels of HFCS adulteration could be detected accurately using leave-one-honey-out cross-validation (RMSECV = 1.48; R2CV = 0.987), partial least squares regression and the 1300-1800 nm spectral interval containing absorption bands related to both water and carbohydrates. Aquaphotomics-based evaluations showed that unifloral honeys contained more highly organized water than the industrial sugar syrup, supposedly because of the greater variety of molecules dissolved in the multi-component honeys. Adulteration with HFCS caused a gradual reduction of water molecular structures, especially water trimers, which facilitate interaction with other molecules. Quick, non-destructive NIR spectroscopy combined with aquaphotomics could be used to describe water molecular structures in honey and to detect a rather common form of adulteration.

Original languageEnglish
Pages (from-to)873-880
Number of pages8
JournalFood Chemistry
Volume194
DOIs
Publication statusPublished - Mar 1 2016

Fingerprint

Honey
adulterated products
honey
high fructose corn syrup
Infrared radiation
Water
Molecular Structure
water
chemical structure
Molecular structure
Robinia
fiber optics
Molecules
Near infrared spectroscopy
Near-Infrared Spectroscopy
syrups
near-infrared spectroscopy
Immersion
Least-Squares Analysis
Sugars

Keywords

  • Adulteration
  • Aliment
  • Aquaphotomics
  • Fraud
  • Fructose
  • Honey
  • Near infrared spectroscopy
  • Water

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

NIR detection of honey adulteration reveals differences in water spectral pattern. / Bázár, György; Romvári, R.; Szabó, András; Somogyi, Tamás; Éles, Viktória; Tsenkova, Roumiana.

In: Food Chemistry, Vol. 194, 01.03.2016, p. 873-880.

Research output: Contribution to journalArticle

Bázár, György ; Romvári, R. ; Szabó, András ; Somogyi, Tamás ; Éles, Viktória ; Tsenkova, Roumiana. / NIR detection of honey adulteration reveals differences in water spectral pattern. In: Food Chemistry. 2016 ; Vol. 194. pp. 873-880.
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