Quality control of honey using infrared spectroscopy: A review

Applied Spectroscopy Reviews

Volumn 46, Issue 7, 2011, Pages 523-538

  Cozzolino, D ^a   Corbella, E ^b   Smyth, H E ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b Private Department   (Uruguay)

Author keywords

Chemometrics; composition; honey; mid infrared; near infrared; spectroscopy

Indexed keywords

ANALYTICAL METHOD; ANALYTICAL SKILLS; APIS MELLIFERA; CHEMICAL COMPOSITION ANALYSIS; CHEMICAL COMPOSITIONS; CHEMOMETRICS; ELECTROMAGNETIC SPECTRA; FOOD INDUSTRIES; GEOGRAPHICAL ORIGINS; HONEY; INFRARED WAVELENGTHS; METHODS OF ANALYSIS; MIDINFRARED; NEAR INFRARED; PRODUCTION METHODS; SAMPLE PREPARATION; SPECTROSCOPIC TECHNIQUE; STORAGE CONDITION; VISCOUS FLUIDS;

CARBOHYDRATES; CHEMICAL ANALYSIS; FOOD PRODUCTS; GLUCOSE; INFRARED DEVICES; INFRARED SPECTROSCOPY; RATING; SPECTROSCOPIC ANALYSIS; SPECTROSCOPY; SPECTRUM ANALYSIS;

QUALITY CONTROL;

EID: 80053536573     PISSN: 05704928     EISSN: 1520569X     Source Type: Journal    
DOI: 10.1080/05704928.2011.587857     Document Type: Review

References (85)

1. Siddiqui, I.R. (1970) The sugars of honey. Adv. Carbohydr. Chem. Biochem., 25: 285-309.
2. Subramanian, R., Hebbar, H.U., and Rastogi, N.K. (2007) Processing of honey: A review. International Journal of Food Properties, 10: 127-143. (Pubitemid 46277911)
3. Bogdanov, S., Jurendic, T., Sieber, R., and Gallmann, P. (2008) Honey for nutrition and health: A review. J. Am. Coll. Nutr., 27: 677-689.
4. Bogdanov, S., Martin, P., and L̈ullmann, C. (1997) Harmonised methods of the European honey commission. Apidologie, 28: 1-59. (Pubitemid 27422018)
5. Bogdanov, S., Ruoff, K., and Persano Oddo, L. (2004) Physico-chemical methods for the characterisationof unifloral honeys: A review. Apidologie, 35: 4-17.
6. Doner, L.W. (1977) The sugars of honey-A review. J. Sci. Food Agr., 28: 443-456.
7. Echigo, T. and Takenaka, T. (1974) Production of organic acids in honey by honeybees. J. Agr. Chem. Soc. Jpn., 48: 225-230.
8. Fallico, B., Zappala, M., Arena, E., and Verzera, A. (2004) Effects of conditioning on HMF content in unifloral honeys. Food Chem., 85: 305-313. (Pubitemid 37532706)
9. Kubis, I. and Ingr, I. (1998) Effects inducing changes in hydroxymethylfurfural content in honey. Czech Journal of Animal Science, 43: 379-383. (Pubitemid 128182881)
10. Cozzolino, D. and Corbella, E. (2003) Determination of honey quality components by nearinfrared reflectance spectroscopy. J. Apic. Res., 42: 16-20. (Pubitemid 36755346)
11. Cho, H.J. and Hong, S.H. (1998) Acacia honey quality measurement by near-infrared spectroscopy. J. Near Infrared Spectros., 6: 329-331.
12. Cozzolino, D. and Corbella, E. (2004) Quality and near infrared reflectance spectroscopy of Uruguayan honey. Revista de Agricultura (Piracicaba), 79: 51-59.
13. Corbella, E. and Cozzolino, D. (2005) The use of visible and near infrared spectroscopy to classify the floral origin of honey samples produced in Uruguay. J. Near Infrared Spectros., 13: 63-68. (Pubitemid 41260255)
14. McClure, F.W. (2003) 204 Years of near infrared technology: 1800-2003. J. Near Infrared Spectros., 11: 487-498.
15. Blanco, M. and Villaroya, I. (2002) NIR spectroscopy: A rapid-response analytical tool. Trends Anal. Chem., 21: 240-250. (Pubitemid 34773475)
16. Cozzolino, D. (2009) Near infrared spectroscopy in natural products analysis. Planta Med., 75: 746-757.
17. Huang, H., Yu, H., Xu, H., and Ying, Y. (2008) Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review. J. Food Eng., 87: 303-313.
18. Roggo, Y., Chalus, P.,Maurer, L., Lema-Martinez, C., Edmond, A., and Jent, N. (2007) A review of near infrared spectroscopy and chemometrics in pharmaceutical technologies. J. Pharm. Biom. Anal., 44: 683-700. (Pubitemid 47030775)
19. Cozzolino, D. (2010) A review on the use of near infrared spectroscopy for plant analysis. Med. Plant., 2: 1-8.
20. Karoui, R., Downey,G., and Blecker, Ch. (2010) Mid-infrared spectroscopy coupled with chemometrics: A tool for the analysis of intact food systems and the exploration of their molecular structure-quality relationships-A review. Chem. Rev., 110: 6144-6168.
21. McGoverin, C.M., Weeranantanaphan, J., Downey, G., and Manley, M. (2010) The application of near infrared spectroscopy to the measurement of bioactive compounds in food commodities. J. Near Infrared Spectros., 18: 87-111.
22. Naes, T., Isaksson, T., Fearn, T., and Davies, T. (2002) A User-Friendly Guide to Multivariate Calibration and Classification. NIR Publications: Chichester.
23. Brereton, R.G. (2000) Introduction to multivariate calibration in analytical chemistry. Analyst, 125: 2125-2154.
24. Guthrie, J.A.,Walsh, K.B., Reid, D.J., and Liebenberg, C.J. (2005) Assessment of internal quality attributes of mandarin fruit I. NIR calibration model development. Aust. J. Agr. Res., 56: 405-416. (Pubitemid 40743218)
25. Guthrie, J.A., Liebenberg, C.J., andWalsh, K.B. (2006) NIR model development and robustness in prediction of melon fruit total soluble solids. Aust. J. Agr. Res., 57: 1-8.
26. Martens, H. and Martens, M. (2000) Multivariate Analysis of Quality. An Introduction. John Wiley & Sons: New York.
27. Martens, H. and Naes, T. (1996) Multivariate Calibration. John Wiley & Sons: New York.
28. Wold, S., Sj̈ostrom, M., and Eriksson, L. (2001) PLS-regression: A basic tool of chemometrics. Chemometr. Intell. Lab. Syst., 58: 109-130. (Pubitemid 33033283)
29. De La Fuente, E., Sanz, M. L., Martinez-Castro, I., and Sanz, J. (2006) Development of a robust method for the quantitative determination of disaccharides in honey by gas chromatography. J. Chrom. A, 1135: 212-218. (Pubitemid 44692695)
30. Low, N.H. and South, W. (1995) Determination of honey authenticity by capillary gas chromatography. J. AOAC, 78: 1106-1113.
31. Persano Oddo, L., Piazza, M.G., Sabatini, A.G., and Accorti, M. (1995) Characterization of unifloral honeys. Apidologie, 26: 453-465.
32. Persano Oddo, L., Piazza, M.G., and Pulcini, P. (1999) Invertase activity in honey. Apidologie, 30: 57-65. (Pubitemid 29124481)
33. Persano Oddo, L. and Piro, R. (2004) Main European unifloral honeys: Descriptive sheets. Apidologie, 35: 38-81.
34. Azeredo, L.D., Azeredo, M.A.A., De Souza, S.R., and Dutra, V.M.L. (2003) Protein contents and physicochemical properties in honey samples of Apis mellifera of different floral origins. Food Chem., 80: 249-254. (Pubitemid 35463100)
35. Ruoff, K., Iglesias, M.T., and Luginb̈uhl,W. (2006) Quantitative analysis of physical and chemical measurands in honey by mid-infrared. Eur. Food Res. Tech., 223: 22-29.
36. Ruoff, K., Luginb̈uhl, W., and Bogdanov, S. (2007) Quantitative determination of physical and chemical measurands in honey by near-infrared spectrometry. Eur. Food Res. Tech., 225: 415-423. (Pubitemid 46945658)
37. Tu, Z.H., Zhu, D.Z., Ji, B.P., Meng, C.Y., Wang, L.G., and Qing, Z.S. (2010) Progress in quality analysis of honey by infrared spectroscopy. Spectroscopy and Spectral Analysis, 30: 2971-2975.
38. Garcia-Alvarez, M., Ceresuela, S., Huidobro, J.F., Hermida,M., and RodriguezOtero, J.L. (2002) Determination of polarimetric parameters of honey by near-infrared transflectance spectroscopy. J. Agr. Food Chem., 50: 419-425. (Pubitemid 34106658)
39. Garcia-Alvarez, M., Huidobro, J.F., Hermida, M., and Rodriguez-Otero, J.L. (2000) Major components of honey analysis by near-infrared transflectance spectroscopy. J. Agr. Food Chem., 48: 5154-5158.
40. Li, S.F., Zhang, X., Shan, Y., and Li, Z.H. (2010) Prediction analysis of soluble solids content and moisture in honey by near infrared spectroscopy. Spectroscopy and Spectral Analysis, 30: 2377-2380.
41. Lichtenberg-Kraag, B., Hedtke, C., and Bienefeld, K. (2002) Infrared spectroscopy in routine quality analysis of honey. Apidologie, 33: 327-337. (Pubitemid 34595875)
42. Wang, J., Kliks, M.M., Jun, S., Jackson, M., and Li, Q.X. (2010) Rapid analysis of glucose, fructose, sucrose, and maltose in honeys from different geographic regions using Fourier transform infrared spectroscopy and multivariate analysis. J. Food Sci., 75: C208-C214.
43. Pataca, L.C.M., Borges, W., Marcucci, M.C., and Poppi, R.J. (2007) Determination of apparent reducing sugars, moisture and acidity in honey by attenuated total reflectance-Fourier transform infrared spectrometry. Talanta, 71: 1926-1931. (Pubitemid 46386170)
44. Tewari, J. and Irudayaraj, J. (2004) Quantification of saccharides in multiple floral honeys using Fourier transform infrared microattenuated total reflectance spectroscopy. J. Agr. Food Chem., 52: 3237-3243.
45. Gonzalez-Martin, I., Hernandez-Hierro, J.M., Barros-Ferreiro, N., Marcos, C.C., and Garcia- Villanova, R.J. (2007) Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in bee pollen. Talanta, 72: 998-1003. (Pubitemid 46635548)
46. Downey, G. (1996) Authentication of food and food ingredients by near infrared spectroscopy. J. Near Infrared Spectros., 4: 47-61. (Pubitemid 126510347)
47. Downey, G. (1998) Food and food ingredient authentication by mid-infrared spectroscopy and chemometrics. Trends Anal. Chem., 17: 418-424. (Pubitemid 28352705)
48. Arvanitoyannis, I.S., Chalhoub, C., Gotsiou, P., Lydakis-Simantiris, N., and Kefalas, P. (2005) Novel quality control methods in conjunction with chemometrics (multivariate analysis) for detecting honey authenticity. Crit. Rev. Food Sci. Nutr., 45: 193-203. (Pubitemid 41657356)
49. Oliveri, P., Di Egidio, V., Woodcock, T., and Downey, G. (2011) Application of class-modelling techniques to near infrared data for food authentication purposes. Food Chem., 125: 1450-1456.
50. Tzouros, N.E. and Arvanitoyannis, I.S. (2001) Agricultural produces: Synopsis of employed quality control methods for the authentication of foods and application of chemometrics for the classification of foods according to their variety or geographical origin. Crit. Rev. Food Sci. Nutr., 41: 287-319.
51. Reid, L.M., O'Donnell, C.P., and Downey, G. (2006). Recent technological advances for the determination of food authenticity. Trends Food Sci. Tech., 17: 344-353. (Pubitemid 43674124)
52. Cordella, Ch., Moussa, I., Martel, A.-C., Sbirrazzuoli, N., and Lizzani-Cuvelier, L. (2002) Recent developments in food characterisation and adulteration detection: Technique-oriented perspectives. J. Agr. Food Chem., 50: 1751-1764. (Pubitemid 34259964)
53. Cotte, J.F., Casabianca, H., Chardon, S., Lheritier, J., and Grenier-Loustalot, M.F. (2003) Application of carbohydrate analysis to verify honey authenticity. J. Chrom. A, 1021: 145-155. (Pubitemid 37357020)
54. Cuevas-Glory, L.F., Pino, J.A., Santiago, L.S., and Sauri-Duch, E. (2007) A review of volatile analytical methods for determining the botanical origin of honey. Food Chem., 103: 1032-1043.
55. Doner, L.W., White, J.W., and Phillips, J.G. (1979) Gas-liquid chromatographic test for honey adulteration by high fructose corn syrup. J. AOAC, 62: 186-189.
56. Goodall, I., Dennis, M.J., Parker, I., and Sharman, M. (1995) Contribution of high-performance liquid chromatographic analysis of carbohydrates to authenticity testing of honey. J. Chrom. A, 706: 353-359.
57. Nozal, M.J., Bernal, J.L., Toribio, L., Alamo, M., Diego, J.C., and Tapia, J. (2005) The use of carbohydrate profiles and chemometrics in the characterization of natural honeys of identical geographical origin. J. Agr. Food Chem., 53: 3095-3100. (Pubitemid 40525275)
58. Low, N.H. and Sporns, P. (1988) Analysis and quantitation of minor di- and trisaccharides in honey using capillary gas chromatography. J. Food Sci., 53: 558-561.
59. Sanz,M.L., Gonzalez, M., de Lorenzo, C., Sanz, J., andMartinez-Castro, I. (2005) Acontribution to the differentiation between nectar honey and honeydew honey. Food Chem., 91: 313-317. (Pubitemid 39601644)
60. Soria, A.C., Gonzalez, M., Lorenzo, C., Martinez-Castro, I., and Sanz, J. (2005) Estimation of the honeydew ratio in honey samples from their physicochemical data and from their volatile composition obtained by SPME and GC-MS. J. Sci. Food. Agr., 85: 817-824. (Pubitemid 40398821)
61. Swallow, K.W. and Low, N.H. (1994) Determination of honey authenticity by anion-exchange liquid chromatography. J. AOAC, 77: 695-702.
62. von der Ohe, W., Persano Oddo, L., Piana, L., Morlot, M., and Martin, P. (2004) Harmonised methods of melissopalynological analysis. Apidologie, 35: 18-25.
63. Etzold, E. and Lichtenberg-Kraag, B. (2008) Determination of the botanical origin of honey by Fourier-transformed infrared spectroscopy: An approach for routine analysis. Eur. Food Res. Tech., 227: 579-586. (Pubitemid 351653771)
64. Hennessy, S., Downey, G., and O'Donnell, C.P. (2010). Attempted confirmation of the provenance of Corsican PDO honey using FT-IR spectroscopy and multivariate data analysis. J. Agr. Food Chem., 58: 9401-9406.
65. Ruoff, K., Luginbuhl, W., and Bogdanov, S. (2006). Authentication of the botanical origin of honey by near-infrared spectroscopy. J. Agr. Food Chem., 54: 6867-6872. (Pubitemid 44426970)
66. Ruoff, K., Luginbuhl,W., and Kunzli, R. (2006) Authentication of the botanical and geographical origin of honey by mid-infrared spectroscopy. J. Agr. Food Chem., 54: 6873-6880. (Pubitemid 44426971)
67. Davies, A.M.C., Radovic, B., Fearn, T., and Anklam, E. (2002) A preliminary study on the characterisation of honey by near infrared spectroscopy. J. Near Infrared Spectros., 10: 121-135.
68. Woodcock, T., Downey, G., and O'Donnell, C.P. (2009) Near infrared spectral fingerprinting for confirmation of claimed PDO provenance of honey. Food Chem., 114: 742-746.
69. Woodcock, T., Downey, G., and Kelly, J.D. (2007) Geographical classification of honey samples by near-infrared spectroscopy: A feasibility study. J. Agr. Food Chem., 55: 9128-9134. (Pubitemid 350110284)
70. Kelly, J.F.D., Downey, G., and Fouratier, V. (2004) Initial study of honey adulteration by sugar solutions using mid-infrared (MIR) spectroscopy and chemometrics. J. Agr. Food Chem., 52: 33-39.
71. Bertelli, D., Plessi, M., Sabatini, A.G., Lolli, M., and Grillenzoni, F. (2007) Classification of Italian honeys by mid-infrared diffuse reflectance spectroscopy (DRIFTS). Food Chem., 101: 1565-1570. (Pubitemid 44466244)
72. Gallardo-Velazquez, T., Osorio-Revilla, G., Zũniga-de Loaa, M., and Rivera-Espinoza, Y. (2009) Application of FTIR-HATR spectroscopy and multivariate analysis to the quantification of adulterants in Mexican honeys. Food Res. Int., 42: 313-318.
73. Irudayaraj, J., Xu, F., and Tewari, J. (2003) Rapid determination of invert cane sugar adulteration in honey using FTIR spectroscopy and multivariate analysis. J. Food Sci., 68: 2040-2045. (Pubitemid 37024115)
74. Irudayaraj, J. and Sivakesava, S. (2001). Detection of adulteration in honey by discriminant analysis using FTIR spectroscopy. Trans. Am. Soc. Agr. Eng., 44: 643-650. (Pubitemid 33072685)
75. Sivakesava, S. and Irudayaraj, J. (2001) Detection of inverted beet sugar adulteration of honey by FTIR spectroscopy. J. Sci. Food. Agr., 81: 683-690. (Pubitemid 32477387)
76. Sivakesava, S. and Irudayaraj, J. (2001) Prediction of inverted cane sugar adulteration of honey by Fourier transform infrared spectroscopy. J. Food Sci., 66: 972-978. (Pubitemid 32972570)
77. Sivakesava, S., and Irudayaraj, J. (2001) A rapid spectroscopic technique for determining honey adulteration with corn syrup. J. Food Sci., 66: 787-792. (Pubitemid 32832189)
78. Sivakesava, S. and Irudayaraj, J. (2002) Classification of simple and complex sugar adulterants in honey by mid-infrared spectroscopy. Int. J. Food Sci. Tech., 37: 351-360.
79. Kelly, J.D., Petisco, C., and Downey, G. (2006) Application of Fourier transform midinfrared spectroscopy to the discrimination between Irish artisanal honey and such honey adulterated with various sugar syrups. J. Agr. Food Chem., 54: 6166-6171. (Pubitemid 44367578)
80. Zhu, X., Li, S., Shan, Y., Zhang, Z., Li, G., Su, D., and Liu, F. (2010) Detection of adulterants such as sweeteners materials in honey using near-infrared spectroscopy and chemometrics. J. Food Eng., 101: 92-97.
81. Downey, G., Fouratier, V., and Kelly, J.D. (2003) Detection of honey adulteration by addition of fructose and glucose using near infrared transflectance spectroscopy. J. Near Infrared Spectros., 11: 447-456. (Pubitemid 38526498)
82. Hennessy, S., Downey, G., and O'Donnell, C. (2008) Multivariate analysis of attenuated total reflection-Fourier transform infrared spectroscopic data to confirm the origin of honeys. App. Spectros., 62: 1115-1123.
83. Mishra, S., Kamboj, U., Kaur, H., and Kapur, P. (2010) Detection of jaggery syrup in honey using near-infrared spectroscopy. Int. J. Food Sci. Nutr., 61: 306-315.
84. Codex Alimentarins STAN 12: 1981.
85. Harmonised methods of the European Honey Commission, Apidologie 28, Special Issue. 1997.