Quality control of honey using infrared spectroscopy: A review

Cozzolino, D., Corbella, E. and Smyth, H. E. (2011) Quality control of honey using infrared spectroscopy: A review. Applied Spectroscopy Reviews, 46 7: 523-538. doi:10.1080/05704928.2011.587857


Author Cozzolino, D.
Corbella, E.
Smyth, H. E.
Title Quality control of honey using infrared spectroscopy: A review
Journal name Applied Spectroscopy Reviews   Check publisher's open access policy
ISSN 0570-4928
1520-569X
Publication date 2011-10
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1080/05704928.2011.587857
Volume 46
Issue 7
Start page 523
End page 538
Total pages 16
Place of publication Philadelphia, PA, United States
Publisher Taylor & Francis
Collection year 2012
Language eng
Formatted abstract
Honey is a carbohydrate-rich syrup and viscous fluid produced by honeybees
(Apis mellifera) from the nectar of flowers that, by definition, does not include any other
substances. Honey is produced primarily from floral nectars, and fructose and glucose are the major components. Overall, the chemical composition of honey varies depending on plant source, season, production methods, and storage  conditions. Analytical methods applied to honey generally deal with different topics such as determination of botanical or geographical origin, quality control according to the current standards, and detection of adulteration or residues. Traditional chemical composition analysis and physical properties assessment are routinely performed in commercial trading of honey using time-consuming analytical methods that require considerable sample preparation and analytical skills. Spectroscopic techniques in the infrared (IR) wavelength region of the electromagnetic spectrum have been used in the food industry to monitor and evaluate the composition of foods and are becoming one of the most attractive and commonly used methods of analysis. This review discusses the use, with advantages and limitations, of IR spectroscopy technologies to evaluate and monitor the composition of honey.
Keyword Chemometrics
Mid-infrared
Near infrared
Spectroscopy
Honey
Composition
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: Official 2012 Collection
Queensland Alliance for Agriculture and Food Innovation
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 8 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 10 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Sun, 23 Oct 2011, 00:10:50 EST by System User on behalf of Scholarly Communication and Digitisation Service