Rapid detection of thermal treatment of honey by chemometrics-assisted ftir spectroscopy

Abstract

Honey, as a nutritious natural sweetener produced by honeybees, offers a unique biochemical composition with great benefit to human health. Transportation and storage conditions as well as violations of processing can lead to decomposition of vitamins, destruction of the integrity of the antioxidant components and enzymes, and further biochemical changes with impact on nutritional quality. We developed a fast detection method of adulterations or changes of honey caused by thermal exposure, which does not require any sample pretreatment. By Fourier-transform infrared spectroscopy, supported by chemometrics methods, we investigated three types of raw honey before and after heat treatment for varying exposure times at different temperatures. Applying principal component analysis and linear discriminant analysis to the preprocessed spectroscopic data, allowed us to discriminate raw honey from thermally altered ones even at low temperatures of 40◦C with high accuracies ≥90%.