Initial study of honey adulteration by sugar solutions using midinfrared (MIR) spectroscopy and chemometrics.

@article{Kelly2004InitialSO,
  title={Initial study of honey adulteration by sugar solutions using midinfrared (MIR) spectroscopy and chemometrics.},
  author={J F Daniel Kelly and Gerard Downey and Vanessa Fouratier},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 1},
  pages={
          33-9
        }
}
Fourier transform infrared (FTIR) spectroscopy and attenuated total reflection (ATR) sampling have been used to detect adulteration of honey samples. The sample set comprised 320 spectra of authentic (n = 99) and adulterated (n = 221) honeys. Adulterants used were solutions containing both d-fructose and d-glucose prepared in the following respective weight ratios: 0.7:1.0, 1.2:1.0 (typical of honey composition), and 2.3:1.0. Each adulterant solution was added to individual honeys at levels of… CONTINUE READING
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