FTIR-ATR Characterization of Commercial Honey Samples and Their Adulteration with Sugar Syrups Using Chemometric Analysis

Honey is a valuable food commodity that gains a lot of attention due to its potential health benefits and usage to sweeten foods and beverages. To save on manufacturing costs, honey is susceptible to deliberate adulteration with sugar syrups such as corn syrup. Honey adulteration does not pose significant health problems, but it negatively influences market growth and consumer confidence. Fourier transform infrared spectroscopy (FTIR) with attenuated total reflectance (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 potential adulteration of honey samples. The techniques presented in this work provide and alternative to determine the purity and authenticity of foods, such as honey, and other natural products.

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Molecular Spectroscopy, FTIR Spectroscopy
Sugar Syrups, Honey, Attenuated Total Reflectance (ATR), Food and Beverages, Food safety (Residues, Contaminants), IRTracer-100
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