Near infrared spectral fingerprinting for confirmation of claimed PDO provenance of honey

Food Chemistry

Volumn 114, Issue 2, 2009, Pages 742-746

  Woodcock, Tony ^a,b   Downey, Gerard ^b   O'Donnell, Colm P ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Authenticity; Classification; Geographical origin; Honey; Near infrared; Provenance; Spectroscopy

Indexed keywords

EID: 58849159530     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.034     Document Type: Article

References (29)

1. Alciaturi C.E., Escobar M.E., and De La Cruz C. A numerical procedure for curve fitting of noisy infrared spectra. Analytica Chimica Acta 376 (1998) 169-181
2. Barnes R.J., Dhanoa M.S., and Lister S.J. Standard normal variate transformation and de-trending of near infrared diffuse reflectance spectra. Applied Spectroscopy 43 (1989) 772-777
3. Benson I.B. Near infrared absorption technology for analysing food composition. In: Lees M. (Ed). Food authenticity and traceability (2003), Woodhead Publishing Ltd, Cambridge, England 101-130
4. Blanco M., Peinado A.C., and Mas J. Monitoring alcoholic fermentation by joint use of soft and hard modelling methods. Analytica Chimica Acta 556 (2006) 364-373
5. Blanco M., and Villarroya I. NIR spectroscopy: A rapid-response analytical tool. Trends in Analytical Chemistry 21 4 (2002) 240-250
6. Cotte J.F., Casabianca H., Chardon S., Lheritier J., and Grenier-Loustalot M.F. Application of carbohydrate analysis to verify honey authenticity. Journal of Chromatography A 1021 (2003) 145-155
7. Davies A.M.C., Radovic B., Fearn T., and Anklam E. A preliminary study on the characterisation of honey by near infrared spectroscopy. Journal of Near Infrared Spectroscopy 10 (2002) 121-135
8. Downey G., Fouratier V., and Kelly J.D. Detection of honey adulteration by addition of fructose and glucose using near infrared transflectance spectroscopy. Journal of Near Infrared Spectroscopy 11 (2003) 447-456
9. Esti M., Marconi E., and Trivisonno M.C. Valorisation of the honeys from the Molise region through physico-chemical, organoleptic and nutritional assessment. Food Chemistry 58 (1997) 125-128
10. Europa European website: .
11. Frankel S., Robinson G.E., and Berenbaum M.R. Antioxidant capacity and correlated characteristics of 14 unifloral honeys. Journal of Apicultural Research 37 1 (1998) 27-31
12. García-Alvarez M., Huidobro J.F., Hermida M., and Rodríguez-Otero J.L. Major components of honey analysis by near infrared transflectance spectroscopy. Journal of Agriculture and Food Chemistry 48 (2000) 5154-5158
13. Golic M., Walsh K., and Lawson P. Short-wavelength near infrared spectra of sucrose, glucose and fructose with respect to sugar concentration and temperature. Applied Spectroscopy 57 (2003) 139-145
14. Martens H., and Martens M. Modified jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR). Food Quality and Preference 11 (2000) 5-16
15. Massart, D. L., Vandeginste, B. G. M., Buydens, L. M. C., De Jong, S., Lewi, P. J., & Smeyers-Verbeke, J. (1997). In Handbook of chemometrics and qualimetrics: Part A, data handling in science and technology, (vol. 20A) (pp. 436). Amsterdam, The Netherlands: Elsevier.
16. Mendes E., Brojo Proenca E., Ferreira I.M.P.L.V.O., and Ferreira M.A. Quality evaluation of Portuguese honey. Carbohydrate Polymers 37 (1998) 219-223
17. Millar S. Near infrared diffuse reflectance in texture measurements. In: Kilcast D. (Ed). Texture in food: Solid foods, (vol. 2) (2004), Woodhead publishing Ltd, Cambridge, England
18. Morales V., Corzo N., and Sanz M.L. HPAEC-PAD oligosaccharide analysis to detect adulterations of honey with sugar syrups. Food Chemistry 107 (2008) 922-928
19. Penner, M. H. (2003). Basic principles of spectroscopy. In S. Nielsen (Ed.), Food analysis (3rd ed.), (pp. 359-369). London, England: Kluwer Academic/Plenum Publishers.
20. Rutledge D.N., and McIntyre P.A. Proposed European implementation of the JCAMP-DX data file transfer format. Chemometrics and Intelligent Laboratory Systems 16 (1992) 95-101
21. Sanz M.L., Polemis N., Morales V., Corzo N., Drakoularakou A., Gibson G.R., et al. In vitro investigation into the potential prebiotic activity of honey oligosaccharides. Journal of Agricultural and Food Chemistry 53 8 (2005) 2914-2921
22. Sayago A., Navas M.J., and Asuero A.G. Spectrophotometric determination of organic compounds: Applications in food analysis. Alimentaria 353 (2004) 55-63
23. Vaiphasa C. Consideration of smoothing techniques for hyperspectral remote sensing. ISPRS Journal of Photogrammetry & Remote Sensing 60 (2006) 91-99
24. Wang X.H., Andrae L., and Engeseth N.J. Antimutagenic effect of various honeys and sugars against Trp-p-1. Journal of Agriculture and Food Chemistry 50 23 (2002) 6923-6928
25. Wang W., and Paliwal J. Near infrared spectroscopy and imaging in food quality and safety. Sensing and Instrumentation for Food Quality and Safety 1 (2007) 193-207
26. Wehling, R. (2003). Infrared spectroscopy. In S. Nielsen (Ed.), Food analysis (3rd ed.) (pp. 387-389). London, England: Kluwer Academic/Plenum Publishers.
27. Weston R.J., and Brocklebank L.K. The oligosaccharide composition of some New Zealand honeys. Food Chemistry 64 (1999) 33-37
28. Woodcock T., Downey G., Kelly J.D., and O'Donnell C. Geographical classification of honey samples by near infrared spectroscopy: A feasibility study. Journal of Agriculture & Food Chemistry 55 (2007) 9128-9134
29. Woodcock T., Downey G., and O'Donnell C.P. Better quality food and beverages: The role of near infrared spectroscopy. Journal of Near Infrared Spectroscopy 16 (2008) 1-29